Ground Beef & Potato Casserole

Ingredients

Yields: 6–8 servings
Core ingredients with precise amounts:

• 1 lb (450 g) ground beef — use 80/20 for flavor and enough fat to keep filling moist.
• 2 lb (900 g) potatoes — Yukon Gold or Russet, peeled and thinly sliced 1/8" (3 mm) for even cooking.
• 1 medium onion — thinly sliced or diced, 1 cup when chopped.
• 2 cloves garlic — minced.
• 1 1/2 cups (360 ml) milk — whole milk or 2% for creaminess.
• 3/4 cup (180 ml) low-sodium beef broth — or adjust salt if using regular broth.
• 2 tbsp all-purpose flour — to thicken the sauce.
• 1 1/2 cups shredded cheddar — reserve 1/2 cup for topping.
• 2 tbsp butter — for sautéing and flavor.
• Salt and black pepper — start with 1 tsp kosher salt and 1/2 tsp freshly ground pepper; adjust after cooking.
• Optional herbs and spices: 1 tsp dried thyme or 1 tbsp chopped fresh parsley, 1/2 tsp smoked paprika for depth.

Notes on scaling and texture: Increase liquids proportionally when doubling; adding 1/4 cup cream improves richness for lean beef. Keep potato slices uniform to avoid undercooked centers or over-browned edges.

Substitutions, Ingredient Quality & Timing

Meat choices and fat content:
Choose ground chuck (80/20) for best flavor and juiciness; 90/10 cooks drier and needs extra butter or a tablespoon of oil added to the pan. For lower red-meat options use ground turkey but increase seasoning by 25% and add 1 tbsp olive oil for mouthfeel.
Potato varieties and slice thickness:
Yukon Gold offers creamier texture and holds shape; Russets give a fluffier interior but can fall apart if over-stirred. Keep slices at 1/8" (3 mm) to finish within the recommended bake time; thicker slices require up to 20 extra minutes and risk surface over-browning.
Dairy and cheese swaps:

• Milk: swap up to half with light cream or evaporated milk for silkier sauce.
• Cheese: Monterey Jack melts smoothly; a 50/50 blend of cheddar and mozzarella reduces sharpness and increases stretch.
• Non-dairy: use unsweetened oat or soy milk plus 2 tbsp cornstarch to thicken; choose vegan shredded cheese labeled for melting.

Salt strategy: Salt in layers: lightly season potatoes and beef separately, then taste sauce before final seasoning. Under-salting early concentrates with reduced sauce; over-salting is hard to fix after baking.
Timing tips: Sauté beef and onions until beef is just browned and onion softened to prevent releasing excess water during baking; cool 5 minutes before layering to prevent steaming the potatoes.

Essential Equipment and Prep Workflow

Bakeware and tools:

• 9x13-inch (23×33 cm) baking dish — ceramic or glass holds heat evenly; metal browns edges faster.
• Large skillet — 10–12 inches with a heavy bottom for even browning of beef.
• Mandoline or sharp chef’s knife — uniform potato slices are critical; adjust mandoline to 1/8" (3 mm).
• Mixing bowls and measuring cups — for sauce and held ingredients.
• Oven thermometer — confirms accurate bake temperature for consistent timing.

Preparation order and time-saving workflow:
1) Preheat oven to 375°F (190°C). 2) While oven preheats, peel and slice potatoes; place slices in cold water to remove surface starch for 10–15 minutes if you prefer less gummy texture, then pat dry. 3) Dice onion and mince garlic. 4) Heat skillet and brown ground beef with a pinch of salt; drain excess fat if over 2 tbsp, reserving a tablespoon for sautéing onions. 5) Make sauce in the same skillet to deglaze browned bits: sprinkle flour into fat and cook 1 minute, add milk and broth, whisk until thickened, then mix back with beef.
Batch prep and make-ahead: Beef mixture can be cooled and refrigerated up to 24 hours; assemble just before baking or keep potatoes in water and cold until ready to layer to prevent discoloration.

Gathering Ingredients & Prep (step-by-step with visuals)

Visual checklist before assembly:
Confirm measured ingredients and prepped items on the counter: sliced potatoes in a towel, browned beef off heat and slightly cooled, sauce whisked to nappe consistency, shredded cheese in a small bowl. Use this order to avoid overcooking potatoes and to keep assembly efficient.
Prep sequence to preserve texture:
1) Slice potatoes uniformly and immediately place in cold water for 10 minutes if starch removal is desired; dry thoroughly before layering. 2) Brown beef over medium-high heat to develop Maillard flavors; break up large clumps and stop when just browned to avoid crisp, dry bits that compete texturally with potatoes. 3) Sauté onions in reserved fat until translucent, add garlic last 30 seconds to prevent bitterness. 4) Sprinkle flour over the onion-beef mix and cook 60 seconds to remove raw flour taste; then add milk and beef broth gradually, whisking to a smooth sauce that coats the back of a spoon.
Sauce consistency target: Aim for a sauce that is slightly thinner than pudding at room temperature because it will thicken further in the oven; if it’s too thin, add 1 tsp cornstarch mixed with 1 tbsp cold water and bring to a simmer 1–2 minutes to thicken.
Final prep checks: Taste for seasoning after sauce thickens; reduce salt if potatoes will be salted during layering. Pat potatoes completely dry to avoid steaming layers. Keep cool mixtures warm but not hot when layering to prevent premature melting of cheese and uneven bake.

Layering & Assembly

Assembly pattern for even cooking:
Layering determines final texture: start with a thin base layer of potatoes to create a barrier so filling won't stick, then add beef mixture, then more potato, repeating until dish is full but not heaping. This ensures potatoes cook through and beef remains distributed.
Step-by-step layering:

1. Base: single layer of potato slices overlapping by 10–20% across the bottom of the dish; brush lightly with 1 tbsp melted butter and sprinkle 1/4 tsp salt.
2. Filling: spread half the beef-sauce mixture evenly over the base layer; distribute onions and any vegetables evenly.
3. Cheese: sprinkle one-third of the cheese over the beef to bind layers.
4. Repeat: Add another potato layer, remaining beef, then finish with a top layer of potatoes and reserved cheese.

Pressing, spacing and liquid management:
Do not compact layers tightly; leave slight gaps for sauce circulation. If sauce looks scant, pour an additional 1/4 cup milk evenly over the assembled casserole before topping with cheese. The top should have exposed cheese or butter for browning; cover loosely with foil for the initial bake to ensure even cooking, then remove foil for final browning.
Edge management: Grease edges of dish with butter to encourage golden, crisp edges; if using glass bakeware, reduce final browning time by 5–8 minutes to prevent over-darkening.

Cooking Process: Oven Temperatures, Times & Checks

Oven temperature and total time:
Bake at 375°F (190°C) for a total of 45–60 minutes depending on potato thickness and bakeware. Start with 30–35 minutes covered with foil, then remove foil and continue baking 15–25 minutes until potatoes are tender and top is browned.
Covered vs uncovered stages:
Covering with foil for the initial stage traps steam and encourages internal heating so potatoes cook through without over-browning the cheese. Removing foil for the last 15–25 minutes dries and crisps the surface; watch closely at 10-minute intervals to avoid burning the cheese.
Doneness checks:

• Insert a paring knife into the center of the casserole: it should slide through a potato slice with little resistance.
• Internal temperature target for safety and texture: aim for 165°F (74°C) in the center measured with an instant-read thermometer.
• Visual cues: bubbling along edges and lightly browned cheese indicate readiness.

Adjustments for different pans and altitudes:
Metal pans accelerate browning—reduce uncovered time by 5–10 minutes. At altitudes above 5,000 ft, increase oven temperature by 15–25°F and extend covered time 5–10 minutes to compensate for lower boiling points; test doneness with a knife rather than relying solely on time.
Mid-bake fixes: If top browns too quickly before potatoes are tender, tent foil loosely and continue baking until potatoes pass the knife test; if dish seems dry, add 2–4 tbsp hot broth around edges and continue baking.

Finishing, Resting & Texture Goals

Resting for structure:
Allow the casserole to rest 10–15 minutes after removing from oven. Resting lets steam redistribute and sauce thicken, preventing runny slices and improving slice retention when serving. Cutting too soon causes the layers to collapse and the sauce to run.
Textural targets by layer:
Top: golden, slightly crisp cheese with scattered dark amber spots for flavor. Middle: fully cooked potato with a creamy mouthfeel but some body; beef should be moist, not greasy or dry. Bottom: potatoes should be tender and soaked with flavorful sauce but not waterlogged. If any layer is off, note the source—over-thin potato slices give creaminess but may break down; thicker slices hold bite but take longer to cook.
Crisp-enhancement techniques:
For a crisper top, switch oven to broil for 1–3 minutes after covered time—watch constantly and keep rack 6–8 inches from the element. Alternatively, dot top with 1 tbsp cold butter before the final 10 minutes to encourage browning.
Sauce texture troubleshooting:
If sauce is too thin after baking, remove 1/2 cup and simmer on stovetop with 1 tsp cornstarch slurry until thickened, then return to dish. If sauce is too thick before baking, stir in up to 1/4 cup milk to reach a pourable state; avoid adding too much or potatoes will steam instead of roast.
Serving consistency: For clean slices, use a thin metal spatula; cut square portions and lift from the bottom to keep layers intact.

Serving, Storage & Reheating Instructions

Serving suggestions and accompaniments:
Serve warm with a bright salad or steamed green vegetable to cut richness. Add a spoonful of sour cream or a sprinkling of fresh parsley to balance fat. Pair with pickled vegetables or a crisp vinaigrette for contrast.
Short-term storage:
Cool casserole to room temperature no more than 2 hours after cooking. Cover tightly and refrigerate up to 4 days. For best texture, reheat single portions rather than reheating the entire dish if possible.
Freezing:
Freeze in airtight containers for up to 3 months. For freezer storage, assemble but do not bake; wrap tightly with plastic and foil, or freeze baked portions after initial cooling. Label with date and bake-from-frozen instructions on the container.
Reheating methods and temperatures:

• Oven (recommended): preheat to 350°F (175°C); cover with foil and heat 20–30 minutes for a whole dish from refrigerated, 45–60 minutes if frozen; remove foil last 10 minutes to re-crisp top.
• Microwave (single servings): heat on medium-high in 60–90 second intervals, stirring or flipping halfway to avoid uneven hot spots; finish under a broiler or in a toaster oven for a minute to refresh the top.

Safety notes: Reheat to an internal temperature of 165°F (74°C). Do not reheat more than once; discard leftovers that have been reheated and not consumed within 24 hours.

FAQs

Can I make this casserole ahead of time?
Yes—prepare and cool the assembled casserole, then cover and refrigerate for up to 24 hours before baking. When baking from chilled, add 5–10 extra minutes covered time to ensure potatoes cook through; check doneness with a knife.
How thin should I slice the potatoes?
Slice to approximately 1/8" (3 mm) for balanced cook time and structure. Thinner slices create a more uniform, creamy interior; thicker slices add bite but increase baking time by 15–20 minutes.
What if my casserole is soupy after baking?
Return dish to stovetop-safe pan or scoop liquid into a small pot and simmer with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) until thickened, then reincorporate. For future bakes, reduce initial sauce by 1/4 cup and ensure potatoes are patted dry before layering.
Can I add vegetables?
Yes—add sautéed mushrooms, bell peppers, or spinach; remove excess moisture from vegetables before layering to prevent a watery casserole. If adding root vegetables like carrots, par-cook for 5–7 minutes until just tender.
How do I get a crispy top without burning?
Remove foil and bake uncovered for the last 15–25 minutes. If the top browns too fast, tent with foil and finish until center tests done. For extra crispness, broil 1–3 minutes at the end, watching constantly.
Is it better to use glass or metal bakeware?
Glass retains heat and cooks more evenly but may require slightly longer bake time; metal pans brown edges faster. Adjust uncovered time accordingly and use an oven thermometer for accuracy.
How should leftovers be stored and reheated?
Store refrigerated in an airtight container up to 4 days, or freeze up to 3 months. Reheat whole casserole at 350°F (175°C) covered for 20–30 minutes from refrigerated; remove foil for the final 10 minutes to re-crisp the top and ensure internal temperature reaches 165°F (74°C).