Beef and Potato Casserole

Gathering Ingredients

Measure ingredients precisely

• 1.5 lb (700 g) Yukon Gold or russet potatoes, peeled or scrubbed and sliced 1/8–1/4 inch
• 1.25 lb (560 g) ground beef, 80/20 for flavor and moisture
• 1 medium yellow onion, finely diced
• 2–3 cloves garlic, minced
• 1 cup grated sharp cheddar (about 4 oz / 115 g)
• 1/2 cup grated Parmesan (optional)
• 1 cup low-sodium beef broth
• 1/2 cup cream or whole milk
• 2 tbsp butter
• Salt & pepper to taste; 1 tsp kosher salt recommended
• 2 tsp Worcestershire sauce or soy sauce
• 1 tsp dried thyme or 1 tbsp fresh

Ingredient selection tips
Choose potatoes with moderate starch content: Yukon Gold gives creamier texture and slices that hold their shape; russets will yield a fluffier interior and slightly looser binding between layers. For beef, prefer 80/20 for moisture and flavor; if using leaner beef, add 1–2 tbsp oil or a tablespoon of butter while browning. Use freshly grated cheese (not pre-shredded) to prevent anti-caking agents from affecting melt and texture. If you want a lighter sauce, substitute part of the cream with milk but reduce baking time slightly because moisture content changes.
Pre-measure and prep
Have all ingredients measured and ready before starting to cook: potatoes sliced and rinsed to remove excess starch, onions diced, cheeses grated, and broth warmed. This streamlines the cooking process and prevents overcooking potatoes while the beef is finishing.

Equipment and Bakeware

Essential tools

• 12x8-inch or 9x13-inch casserole dish (glass or ceramic) for 1.5–2 lb total solids
• Large skillet for browning beef, 10–12 inch recommended
• Sharp chef's knife and mandoline optional for uniform potato slices
• Mixing bowls for sauce and prepped ingredients
• Grater for cheese (box or microplane)
• Foil or lid to cover during initial baking
• Instant-read thermometer to confirm internal temperature (optional)

Bakeware choices and effects
Glass and ceramic retain heat and continue cooking after removal, producing a soft, evenly cooked interior and crisped edges. Metal pans conduct heat faster and will brown the bottom and edges more quickly; reduce oven temperature by 15–20°F (8–10°C) if using a dark metal pan to avoid over-browning. If using a cast-iron skillet as bakeware, preheat briefly in the oven for a crisper base. For individual portions, use small ramekins and shorten bake time by 10–15 minutes.
Preparation workflow
Preheat the oven while you brown the beef to maintain timing. Grease the dish with 1 tbsp butter or nonstick spray; for a richer flavor, rub the dish with a cut garlic clove before buttering. If you plan to assemble ahead, line the dish with parchment to lift the casserole easily and store covered in the refrigerator for up to 24 hours before baking.

Preparing and Handling Potatoes

Slice technique and thickness
Aim for uniform slices between 1/8 and 1/4 inch. Thinner slices (1/8 inch) cook faster and layer together to create a creamier texture; thicker slices give distinct potato layers. Use a mandoline for uniformity, or a sharp knife with steady pressure.
Rinsing and par-cooking
After slicing, rinse potatoes in cold water until the water runs clear to remove surface starch that causes gluey texture. For more reliable doneness, par-cook slices for 3–5 minutes in simmering salted water until just tender but not falling apart; drain and pat dry. Par-cooking prevents undercooked centers in the finished bake and reduces total oven time. If you skip par-cooking, increase baking time and expect a firmer mouthfeel in the middle.
Seasoning potatoes
Toss slices with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp melted butter or olive oil to add fat and promote browning. For more flavor inside the layers, sprinkle 1/2 tsp garlic powder or 1 tsp dried thyme evenly between potato layers during assembly. Layering a thin smear of butter or a drizzle of cream between potato layers helps create a cohesive, tender interior while still allowing edges to brown.
Avoiding discolored potatoes
Keep sliced potatoes submerged in cold water if not using immediately; store for up to 24 hours refrigerated. Pat dry thoroughly before layering to minimize excess liquid that could make the casserole watery.

Browning and Seasoning the Beef

Browning technique for maximum flavor
Use a heavy skillet over medium-high heat. Add 1 tbsp oil if using lean beef. Add diced onion to the skillet first and cook 2–3 minutes until translucent, then add ground beef in an even layer to avoid steaming. Let meat sit undisturbed for 1–2 minutes to develop a crust, then break apart with a spatula. Continue browning until no pink remains and liquid has reduced. Browning creates Maillard flavors that deepen the overall dish.
Seasoning during browning
Season with 1 tsp kosher salt and 1/2 tsp black pepper early so the seasoning integrates. Add minced garlic during the last 30–45 seconds. Deglaze the pan with 2 tbsp beef broth or 1 tbsp Worcestershire sauce to lift fond and concentrate flavor. For extra umami, stir in 1 tsp tomato paste and cook 1 minute before adding broth.
Drain vs. retain fat Retaining some fat improves mouthfeel and richness; if the skillet yields excessive grease, drain all but 1–2 tbsp. If using very lean beef, add 1 tbsp butter at the end to enrich the mixture. The cooked beef mixture should be moist but not soupy; if too wet, cook off excess liquid over medium heat.
Final beef mix
Stir in 1/2 cup beef broth and 1/2 tsp dried thyme, simmer 1–2 minutes to integrate. Taste and adjust salt and pepper. The beef should be well-seasoned because it seasons the whole casserole; under-salted meat produces a flat final dish. Cool the beef slightly before layering to avoid melting cheese and over-softening potatoes during assembly.

Cooking Process and Assembly

Layering order and technique
Start with a thin base of sauce or a light brush of butter/cream on the bottom to prevent sticking and to start building moisture from below. Layer potato slices in a single, slightly overlapping row across the dish to form a uniform first layer. Sprinkle 1/3 of the browned beef evenly over the potatoes, followed by a light scattering of cheese (about 1/3 of the cheddar). Repeat two more times to build three potato-beef-cheese tiers, finishing with a generous cheese layer to promote browning.
Sauce and liquid ratio
Combine 1 cup beef broth with 1/2 cup cream and pour evenly around the edges so liquid settles between layers without flooding. The goal is sufficient moisture to steam-cook potatoes while allowing top browning. If potatoes were par-cooked, reduce liquid by 1/4 cup. Too much liquid causes a loose casserole; too little yields dry interior. Aim for a slightly saucy but set finished texture.
Pressing and settling
Lightly press layers with the back of a spatula to remove trapped air and ensure contact between potatoes and seasoned beef. Cover with foil or a tight lid for the first part of baking to trap steam and finish cooking the potatoes; remove the cover near the end to brown the cheese.
Visual and texture cues
When bubbling around edges and the top is golden-brown with melted cheese, potatoes should give to a fork without collapsing. The interior should be creamy but not soupy; if the center still resists, bake an additional 10–15 minutes covered. Rest 10–15 minutes after baking to let liquids redistribute and firm up for clean slices.

Baking Time, Temperature, and Doneness

Oven temperature and schedule
Preheat oven to 375°F (190°C). Bake covered with foil for the first 30–35 minutes to allow potatoes to steam and become tender. Remove foil and bake an additional 15–20 minutes until the top is golden and bubbling. Total bake time typically ranges 45–55 minutes, depending on slice thickness and whether potatoes were par-cooked. Reduce temperature by 15–20°F for dark metal pans to avoid over-browning.
Testing for doneness
Insert a thin-bladed knife or skewer into the center; it should meet little resistance and slide through the potato. An instant-read thermometer inserted into the center should read at least 160°F (71°C) for beef and when internal juices are hot and bubbling. Visual cues include bubbling along the sides, cheese melted and browned, and potato edges slightly crisped.
Managing moisture and browning
If the top browns too quickly before the center is done, tent with foil loosely and continue baking at a slightly lower temperature. If the casserole appears watery after resting, bake uncovered for an additional 10 minutes to encourage evaporation. For an extra-crispy top, broil for 1–3 minutes at the end, watching carefully to avoid burning.
Resting period
Allow the casserole to rest 10–15 minutes before serving; this firms the layers and concentrates flavors. During resting, internal heat continues to finish cooking, and slices will hold shape better for clean plating.

Serving, Leftovers, and Storage

Serving portions and garnish
Let the casserole rest 10–15 minutes before slicing. For a 9x13-inch pan, cut into 8 generous or 12 moderate portions. Use a thin spatula for clean slices. Garnish each portion with fresh chopped parsley or chives and a light drizzle of extra cream or pan juices for shine. Serve with a crisp green salad or steamed vegetables to balance richness.
Cooling and refrigeration
Cool to room temperature no longer than 2 hours before refrigerating. Transfer to airtight containers or cover tightly with foil or plastic wrap. Casserole keeps well in the refrigerator for 3–4 days. Reheat single portions in a microwave covered with a damp paper towel for 1–2 minutes, or in a 350°F (175°C) oven for 15–20 minutes until heated through; add 1–2 tbsp broth if dryness develops.
Freezing instructions
To freeze before baking, assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding 10–20 minutes to initial covered bake time. To freeze after baking, cool completely, wrap tightly with plastic and foil, and freeze for up to 2 months. Reheat from frozen at 350°F (175°C) covered for 45–60 minutes, then uncover to brown.
Reheat tips to preserve texture
Avoid microwaving large portions from frozen, which can produce uneven texture. Instead, reheat covered in a moderate oven and finish uncovered to recrisp the top. Refresh with a sprinkle of fresh cheese before the final 5 minutes if topping appears dry.

Variations, Substitutions, and Dietary Adjustments

Cheese and dairy swaps
For lower-fat options, use reduced-fat cheese and replace cream with half-and-half or a mixture of milk and Greek yogurt (stir in at the end and avoid boiling to prevent separation). For richer flavor, mix Gruyère with cheddar or add 1/4 cup cream cheese to the sauce for silkiness. For dairy-free, substitute vegan cheese and coconut milk, but reduce the liquid slightly and expect a different flavor profile.
Protein alternatives
Substitute ground turkey or chicken if preferred; because those meats are leaner, sauté with 1–2 tbsp oil and increase seasoning with an extra pinch of salt and 1 tsp soy sauce or Worcestershire for umami. For a vegetarian version, use a base of cooked lentils or crumbled tempeh seasoned like the beef; add sautéed mushrooms to enhance savory depth.
Potato and starch alternatives
Replace potatoes with thinly sliced sweet potatoes for a sweeter profile; adjust baking time as sweet potatoes cook slightly faster. For a lower-carb bake, use thinly sliced cauliflower or turnips but increase cream and cheese slightly to bind layers and improve mouthfeel.
Herb and spice variations
Add fresh rosemary or sage for autumnal notes; incorporate 1 tsp smoked paprika or 1/2 tsp cayenne for a subtle kick. For Mediterranean flair, include sun-dried tomatoes and oregano. Always taste and adjust salt after substitutions, because different proteins and cheeses affect overall seasoning.

FAQs

Can I assemble the casserole the night before?
Yes. Assemble fully, cover tightly with plastic wrap and foil, and refrigerate up to 24 hours. Remove from refrigerator 30 minutes before baking and increase covered bake time by about 10 minutes to compensate for cooler starting temperature.
Do I need to peel the potatoes?
Peeling is optional. Yukon Gold skins are thin and add texture; if using russets, peeling yields a smoother mouthfeel. If leaving skins on, scrub thoroughly and adjust slice thickness to maintain consistent cooking.
How do I prevent the casserole from becoming watery?
Avoid over-slicing potatoes; pat slices dry before layering and do not over-pour broth—use the recommended liquid amounts. Par-cook potatoes and drain excess liquid from the beef mixture. Rest the bake 10–15 minutes after cooking to allow liquids to redistribute and set.
Can I make this gluten-free?
Yes. Ensure Worcestershire sauce and any added broths or flavorings are gluten-free; replace any thickened sauces with a cornstarch slurry (mix 1 tsp cornstarch with 1 tbsp cold water) if a thicker sauce is desired.
What is the best way to reheat leftovers to retain texture?
Reheat individual portions in a 350°F (175°C) oven for 15–20 minutes covered, then uncover for 5 minutes to refresh the crust. If microwaving, add a splash of broth and cover to trap steam, but expect softer texture.
How can I tell when the potatoes are fully cooked?
Use a thin knife or skewer inserted into the center; it should glide through with minimal resistance. The surface should bubble at the edges, and the cheese should be golden brown. If still firm, return to the oven covered until tender.
Can I add vegetables?
Yes; precooked or sautéed vegetables such as mushrooms, spinach, or diced bell peppers can be layered with the beef. Ensure added vegetables are cooked or well-drained to avoid extra moisture.