Ground Beef Potato Casserole
Ground beef potato casserole turns simple potatoes, savory beef, and melty cheddar into a cozy dinner that tastes rich without costing much.
This is the kind of from scratch casserole I make when I want a filling meal with basic pantry flavor. The beef gets browned with onion and garlic, then a small amount of tomato paste, Worcestershire sauce, broth, paprika, and thyme creates a savory sauce that soaks into the potatoes as they bake.
Why You’ll Love This Recipe
- Deep savory flavor: Tomato paste and Worcestershire sauce make the beef taste rich without needing expensive ingredients.
- Tender potato layers: Thin sliced potatoes bake right in the beefy broth until soft and cozy.
- Simple family dinner: One baking dish feeds 4 people with everyday ingredients.
- Comforting texture: You get browned beef, creamy potatoes, and a melted cheddar top in every bite.
Fabian’s Budget Tip: Buy a block of cheddar and shred it yourself. It usually costs less than bagged shredded cheese, melts smoother, and gives this ground beef potato casserole a better golden top. If beef broth is pricey, use bouillon mixed with hot water.
Ingredients (Serves 4)
- 1 pound ground beef (450 g)
- 2 pounds potatoes, peeled or unpeeled, thinly sliced about 1/8 inch thick (900 g)
- 1 medium onion, diced (150 g)
- 3 cloves garlic, minced (9 g)
- 2 tablespoons tomato paste (30 g)
- 1 1/4 cups beef broth (300 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 teaspoon paprika (2 g)
- 1 teaspoon dried thyme (1 g)
- 1 teaspoon salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper (1 g)
- 1 1/2 cups shredded cheddar cheese (170 g)
Step-by-Step Instructions
1. Heat the Oven and Prep the Potatoes
Heat the oven to 375°F (190°C). Lightly grease a 9 by 13 inch baking dish if your dish tends to stick.
Slice the potatoes thin and even. Aim for slices that look like thick potato chips. Thin slices cook through at the same time and soak up more beefy sauce.
2. Brown the Beef with Onion and Garlic
Place a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the beef into small crumbles as it sizzles.
Let the beef get browned in spots before stirring too much. Those golden bits add flavor. Stir in the garlic during the last 30 seconds, just until your kitchen smells warm and savory.
3. Build the Savory Sauce
Stir in the tomato paste and cook for 1 minute. It should darken slightly and coat the beef. This quick step removes the raw tomato taste.
Add the Worcestershire sauce, beef broth, paprika, thyme, salt, and black pepper. Scrape the bottom of the pan as the broth bubbles. The mixture should look saucy, not soupy, with a deep reddish brown color.
4. Layer the Casserole
Spread one third of the sliced potatoes in the baking dish. Spoon one third of the beef mixture over the top. Repeat the layers until you use all the potatoes and beef.
Pour any remaining sauce from the skillet over the casserole. Press the top gently with a spoon so the potatoes settle into the broth.
5. Cover and Bake Until Tender
Cover the dish tightly with foil. Bake for 45 to 55 minutes, until a knife slides through the potatoes with very little resistance.
If the potatoes still feel firm, cover the dish again and bake for another 10 minutes. The casserole should smell like roasted onion, thyme, and beef gravy when it is ready for cheese.
6. Add Cheddar and Finish Uncovered
Remove the foil and sprinkle the cheddar evenly over the top. Bake uncovered for 10 to 12 minutes, until the cheese melts and bubbles around the edges.
Let the casserole rest for 10 minutes before serving. This helps the layers set, so each scoop holds together instead of sliding apart.
Expert Troubleshooting & FAQs
Why are my potatoes still firm?
The slices were probably too thick, or the dish needed more covered baking time. Cover it again and bake in 10 minute rounds until a knife slides through the center easily.
How do I keep the casserole from turning watery?
Use the measured amount of broth and let the casserole rest after baking. The potatoes will absorb more liquid as the dish cools slightly.
Can I make this ground beef potato casserole ahead of time?
Yes. Assemble it up to 24 hours ahead, cover it, and refrigerate it. Add 10 to 15 minutes to the covered baking time if it goes into the oven cold.
What potatoes work best?
Yukon Gold potatoes give a creamy texture and hold their shape well. Russet potatoes also work, but they soften more and create a thicker, more rustic casserole.
Can I use a different cheese?
Yes. Colby, Monterey Jack, or a simple cheddar blend all melt well. Use what you have, but keep the amount close to 1 1/2 cups so the top stays balanced.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on the ground beef, cheese, and broth you use.
- Calories: about 520
- Protein: about 32 g
- Carbs: about 39 g
- Fats: about 27 g
Ground Beef Potato Casserole
Ingredients
- 1 pound ground beef (450 g)
- 2 pounds potatoes, peeled or unpeeled, thinly sliced about 1/8 inch thick (900 g)
- 1 medium onion, diced (150 g)
- 3 cloves garlic, minced (9 g)
- 2 tablespoons tomato paste (30 g)
- 1 1/4 cups beef broth (300 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 teaspoon paprika (2 g)
- 1 teaspoon dried thyme (1 g)
- 1 teaspoon salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper (1 g)
- 1 1/2 cups shredded cheddar cheese (170 g)
Instructions
- 1. Heat the Oven and Prep the Potatoes. Heat the oven to 375°F (190°C). Lightly grease a 9 by 13 inch baking dish if your dish tends to stick. Slice the potatoes thin and even. Aim for slices that look like thick potato chips. Thin slices cook through at the same time and soak up more beefy sauce.
- 2. Brown the Beef with Onion and Garlic. Place a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the beef into small crumbles as it sizzles. Let the beef get browned in spots before stirring too much. Those golden bits add flavor. Stir in the garlic during the last 30 seconds, just until your kitchen smells warm and savory.
- 3. Build the Savory Sauce. Stir in the tomato paste and cook for 1 minute. It should darken slightly and coat the beef. This quick step removes the raw tomato taste. Add the Worcestershire sauce, beef broth, paprika, thyme, salt, and black pepper. Scrape the bottom of the pan as the broth bubbles. The mixture should look saucy, not soupy, with a deep reddish brown color.
- 4. Layer the Casserole. Spread one third of the sliced potatoes in the baking dish. Spoon one third of the beef mixture over the top. Repeat the layers until you use all the potatoes and beef. Pour any remaining sauce from the skillet over the casserole. Press the top gently with a spoon so the potatoes settle into the broth.
- 5. Cover and Bake Until Tender. Cover the dish tightly with foil. Bake for 45 to 55 minutes, until a knife slides through the potatoes with very little resistance. If the potatoes still feel firm, cover the dish again and bake for another 10 minutes. The casserole should smell like roasted onion, thyme, and beef gravy when it is ready for cheese.
- 6. Add Cheddar and Finish Uncovered. Remove the foil and sprinkle the cheddar evenly over the top. Bake uncovered for 10 to 12 minutes, until the cheese melts and bubbles around the edges. Let the casserole rest for 10 minutes before serving. This helps the layers set, so each scoop holds together instead of sliding apart.
