Cheesy Ground Beef and Potato Bake
Cheesy ground beef and potato bake is exactly the kind of cozy dinner that works when you want something hearty without making anything complicated. Thin layers of potato are baked with seasoned ground beef, onion and tomatoes, then finished with a creamy layer of golden melted cheese.
The key is slicing the potatoes quite thinly so they become completely tender by the time the top is bubbling and browned.
Why You’ll Love This Recipe
- Hearty and family-friendly
- Made with simple everyday ingredients
- Creamy without being loaded with mayonnaise
- Great for leftovers the next day
Ingredient Notes
Potatoes: Yukon Gold or yellow potatoes work especially well because they become tender and creamy while still holding their shape.
Ground beef: Lean ground beef gives the casserole plenty of flavour without making it overly greasy.
Tomatoes: Fresh sliced tomatoes add moisture and a little acidity between the richer layers.
Sour cream and mayonnaise: Using mostly sour cream with just a little mayonnaise keeps the topping creamy without making the casserole too heavy.
Cheese: A mozzarella-cheddar blend gives you both good melting and plenty of flavour.
How to Make Cheesy Ground Beef and Potato Bake
Prepare the Potatoes: Preheat the oven to 375°F / 190°C. Lightly grease a 9 x 13-inch / 23 x 33 cm baking dish. Peel the potatoes and slice them about 2–3 mm thick. Keep the slices thin and fairly even so they cook through at the same time.
Cook the Beef: Heat the oil in a large skillet over medium-high heat. Add the ground beef and onion, season with paprika, salt and black pepper, and cook for about 6–8 minutes, breaking the beef apart, until no longer pink. Stir in one minced garlic clove and cook for another 30 seconds. Drain excess fat if necessary.
Make the Creamy Topping: Stir together the sour cream, mayonnaise, remaining garlic and 2 tablespoons of milk until smooth and easy to spread.
Layer the Casserole: Arrange half of the potatoes in the baking dish, slightly overlapping them, and season lightly with salt and pepper. Spread the beef mixture evenly over the potatoes. Add the remaining potatoes, followed by the sliced tomatoes.
Add the Creamy Layer: Spoon the sour cream mixture over the tomatoes and gently spread it across the top.
Bake Covered: Cover the dish tightly with foil and bake for 40 minutes. Check a potato near the centre with the tip of a knife — it should be almost tender before you add the cheese.
Add the Cheese: Remove the foil and sprinkle the cheese evenly over the casserole. Return it to the oven uncovered for another 15–20 minutes, until the potatoes are completely tender and the cheese is bubbling and golden.
Rest and Serve: Let the casserole rest for 10 minutes before cutting. This gives the layers time to settle so the servings hold together better. Sprinkle with fresh dill or parsley before serving.
Tips
- A mandoline makes the potato slices much more even, but slice carefully.
- Don’t make the potato layers too thick or they may still be firm when the cheese is browned.
- If the top is getting dark before the potatoes are tender, loosely cover it with foil and continue baking.
- Letting the casserole rest before cutting makes a surprisingly big difference — otherwise the layers tend to slide everywhere. 😂
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover and warm in a 350°F / 175°C oven until heated through.
Cheesy Ground Beef and Potato Bake
Course: Main DishesDifficulty: Easy8
servings25
minutes1
hour470
kcal1
hour25
minutesA cozy layered casserole with thinly sliced potatoes, seasoned ground beef, tomatoes and a light creamy topping finished with golden melted cheese.
Ingredients
For the casserole
1 kg Yukon Gold or yellow potatoes, peeled and thinly sliced
1 tbsp olive oil
700 g lean ground beef
1 large onion, thinly sliced
2 garlic cloves, finely minced and divided
1 tsp paprika
1 tsp salt, plus more for the potatoes
1/2 tsp black pepper, plus more to taste
3 medium tomatoes, thinly sliced
1/2 cup sour cream
2 tbsp mayonnaise
2 tbsp milk
200 g shredded mozzarella-cheddar blend
2 tbsp chopped fresh dill or parsley
Directions
- Prepare the Potatoes: Preheat the oven to 375°F / 190°C and lightly grease a 9 x 13-inch / 23 x 33 cm baking dish. Peel the potatoes and slice them about 2–3 mm thick. Keep the slices thin and even so they become fully tender during baking.
- Cook the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, season with paprika, salt and black pepper, and cook for 6–8 minutes, breaking the beef apart, until no longer pink. Stir in 1 minced garlic clove and cook for another 30 seconds. Drain excess fat if necessary.
- Make the Creamy Topping: Mix the sour cream, mayonnaise, remaining garlic and milk until smooth and easy to spread.
- Layer the Casserole: Arrange half of the potato slices in the baking dish, slightly overlapping them, and season lightly with salt and pepper. Spread the beef mixture evenly over the potatoes. Add the remaining potatoes, then arrange the sliced tomatoes over the top.
- Add the Creamy Layer: Spoon the sour cream mixture over the tomatoes and gently spread it across the surface.
- Bake Covered: Cover the dish tightly with foil and bake for 40 minutes. Test a potato near the centre with the tip of a knife; it should be almost tender before adding the cheese.
- Add the Cheese: Remove the foil and sprinkle the cheese evenly over the casserole. Bake uncovered for another 15–20 minutes, until the potatoes are completely tender and the cheese is bubbling and golden. If the cheese browns too quickly, loosely cover the dish with foil.
- Rest and Serve: Let the casserole rest for 10 minutes before cutting so the layers have time to set. Sprinkle with fresh dill or parsley and serve warm.
