Name: Cheesy Beef‑and‑Potato Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 lb (450 g) ground beef; 1 medium onion, diced; 2 cloves garlic, minced; 1 tsp paprika; ½ tsp dried oregano; Salt and pepper, to taste; 3 large potatoes, peeled and thinly sliced; 1 cup milk; ½ cup sour cream; 1 cup shredded cheddar cheese, divided; 1 tbsp butter; Fresh parsley, chopped (for garnish)

A hearty, comforting bake that brings together seasoned ground beef, creamy layers of thinly sliced potatoes, and melted cheddar cheese in every bite. This dish is perfect when I want something warm, filling, and family-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) ground beef

1 medium onion, diced

2 cloves garlic, minced

1 tsp paprika

½ tsp dried oregano

Salt and pepper, to taste

3 large potatoes, peeled and thinly sliced

1 cup milk

½ cup sour cream

1 cup shredded cheddar cheese, divided

1 tbsp butter

Fresh parsley, chopped (for garnish)

Directions

I preheat the oven to 375°F (190°C).

In a skillet over medium heat, I melt the butter and sauté the diced onion until soft, about 3–4 minutes. Then I add the minced garlic and cook for another minute.

I add the ground beef, breaking it apart as it cooks. I season it with paprika, oregano, salt, and pepper, and cook until the beef is browned and no longer pink, about 6–8 minutes. If there’s excess fat, I drain it off.

In a bowl, I whisk together the milk and sour cream, then stir in half of the shredded cheddar cheese.

In a greased baking dish, I layer half of the sliced potatoes. I spoon the beef mixture on top, then layer the remaining potatoes. I pour the milk-cheese mixture evenly over the entire dish.

Next I cover the dish with foil and bake it for 35 minutes.

After that, I remove the foil, sprinkle the rest of the cheddar cheese over the top, and bake it uncovered for another 15–20 minutes, until the potatoes are tender and the cheese is bubbly and golden.

I let the casserole rest for 5 minutes before serving and garnish it with fresh parsley.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 4

Calories per serving: ~480 kcal

Variations

I sometimes swap the ground beef for ground turkey or chicken for a leaner version. Adding a layer of sautéed mushrooms or chopped spinach gives it a veggie boost. For a spicier kick, I mix in some chopped jalapeños or a pinch of cayenne pepper. Different cheeses like mozzarella or pepper jack also work well in place of cheddar.

Storage/Reheating

To store leftovers, I let the casserole cool completely, then cover and refrigerate it for up to 4 days. For longer storage, I freeze it in an airtight container for up to 2 months. When reheating, I use the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quicker option.

FAQs

How do I know when the potatoes are fully cooked?

I check the potatoes by piercing them with a fork. They should be tender all the way through without resistance.

Can I make this ahead of time?

Yes, I often assemble it a few hours in advance and keep it in the fridge until I’m ready to bake.

What kind of potatoes work best?

I prefer using starchy potatoes like Russets because they soften beautifully and absorb the flavors well.

Can I use pre-shredded cheese?

I can, but I get the best melt and texture when I shred the cheese myself from a block.

How can I make it gluten-free?

This recipe is naturally gluten-free as long as I make sure all the ingredients, like sour cream and seasonings, are labeled gluten-free.

Conclusion

This cheesy beef-and-potato casserole is my go-to for a satisfying, no-fuss meal. It brings comfort, flavor, and warmth to the table every time. Whether I’m feeding my family on a busy weeknight or prepping meals ahead, this dish always delivers.