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Ground Beef and Potato Casserole with Cheddar Cheese

Ground beef and potato casserole layers browned beef, thinly sliced russet potatoes, and a creamy cheddar sauce in a 9x13-inch baking dish. It bakes until the potatoes are tender, then finishes uncovered with a bubbling, golden cheddar topping.
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Prep Time 20 minutes
Cook Time 1 hour 39 minutes
resting 15 minutes
Total Time 2 hours 14 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

For the beef filling
  • 1 tbsp vegetable oil
  • 1.5 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 tsp kosher salt divided
  • 0.5 tsp ground black pepper divided
For the cheese sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk
  • 3 cups sharp cheddar cheese shredded, divided
For assembly
  • 2.5 lb russet potatoes peeled and sliced 1/8 inch thick

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

Prepare the pan
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
Cook the beef filling
  1. Heat the oil in a large skillet over medium heat, add the onion, and cook for 4 to 5 minutes until softened.
  2. Add the ground beef and cook for 8 to 10 minutes, breaking it up, until browned and it reaches 160°F.
  3. Drain excess fat if needed, then stir in the garlic and cook for 30 seconds.
  4. Stir in 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  5. Transfer the beef mixture to a bowl.
Make the cheese sauce
  1. Melt the butter in a medium saucepan over medium heat, whisk in the flour, and cook for 1 minute.
  2. Gradually whisk in the milk and cook for 5 to 7 minutes, whisking often, until the sauce thickens enough to coat a spoon.
  3. Remove the saucepan from the heat and stir in 2 cups of the cheddar, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper until smooth.
Assemble and bake
  1. Arrange half of the potatoes in the prepared dish.
  2. Top with half of the beef mixture and half of the cheese sauce.
  3. Repeat with the remaining potatoes, beef, and sauce.
  4. Cover the dish tightly with foil and bake for 55 to 65 minutes, until a knife slides easily into the potatoes.
  5. Remove the foil, sprinkle the remaining 1 cup cheddar over the casserole, and bake uncovered for 15 to 20 minutes, until bubbling and golden on top.
  6. Rest the casserole for 15 minutes before serving.

Notes

For even cooking, slice the potatoes consistently to 1/8 inch thick. Refrigerate leftovers for 3 to 4 days; freezing is possible for up to 2 months, though the potatoes may soften. For a gluten-free version, substitute a 1:1 gluten-free all-purpose flour blend.