Casserole loves you ❤️ ...
Beef and potato casserole
Meat and potatoes proving they\’re the ultimate comfort food power couple
🥕 Ingredients
📋 Complete List
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- 2 pounds lean ground beef, preferably 85/15 blend for optimal flavor and texture
- 4 large russet potatoes, peeled and thinly sliced into 1/4-inch rounds
- 2 medium yellow onions, finely diced for even distribution throughout the dish
- 3 cloves fresh garlic, minced or pressed through a garlic press
- 2 cups beef broth, preferably low-sodium to control saltiness
- 1 cup heavy cream or half-and-half for rich creaminess
- 2 cups sharp cheddar cheese, freshly grated and divided
- 1 cup mozzarella cheese, freshly shredded for optimal melting
- 2 tablespoons Worcestershire sauce for depth of flavor
- 2 tablespoons olive oil for browning the meat
- 2 teaspoons dried thyme leaves
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, finely chopped for garnish
📝 Instructions
Preheat your oven to 375°F (190°C) and position the rack in the center for even heat distribution
Grease a deep 9x13 inch casserole dish with butter or cooking spray, ensuring complete coverage
Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking
Add ground beef to the hot skillet and brown thoroughly, breaking it into small chunks with a wooden spoon
Once beef is browned, add diced onions and garlic, cooking until onions become translucent and fragrant
Season the meat mixture with thyme, paprika, salt, and pepper, stirring to combine thoroughly
Layer half of the sliced potatoes in the prepared casserole dish, slightly overlapping them for even coverage
Spread half of the seasoned meat mixture over the potato layer, then sprinkle with 1 cup of cheddar cheese
Repeat layers with remaining potatoes and meat mixture, reserving some cheese for the final topping
Whisk together beef broth, cream, and Worcestershire sauce in a separate bowl until well combined
Pour the liquid mixture evenly over the layers in the casserole dish, allowing it to seep between layers
Top with remaining cheddar and all of the mozzarella cheese
Cover tightly with aluminum foil and bake for 45 minutes until potatoes are tender
Remove foil and bake for an additional 15 minutes until cheese is golden brown and bubbly
Let rest for 10-15 minutes before serving to allow the layers to set properly
💡 Chef's Tips
Use a mandoline slicer for uniformly thin potato slices that will cook evenly throughout the casserole
Brown the ground beef in batches if necessary to ensure proper caramelization and flavor development
Allow dairy ingredients to come to room temperature before using for better incorporation and texture
Pat the potato slices dry with paper towels before layering to prevent excess moisture in the final dish
📊 Nutrition Facts
❓ Frequently Asked Questions
Yes, you can assemble it up to 24 hours in advance and refrigerate before baking
Keep sliced potatoes in cold water until ready to use, then pat dry thoroughly
Yes, but starchy potatoes like russets work best for maintaining structure
This usually happens if the potatoes weren't dried well or too much liquid was added