Cheesy Potato And Ground Beef Bake

I bring together layers of tender potatoes, savory ground beef, and melted cheese in this cozy, homestyle casserole that’s perfect for satisfying meals any night of the week.

Why You’ll Love This Recipe

I love how simple ingredients come together to create a comforting, crowd-pleasing dish. The combination of creamy potatoes, seasoned ground beef, and flavorful cheese makes it irresistible. Plus, it’s flexible—I often tweak it with different cheeses or veggies based on what I have.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 1 lb ground beef
– 4 cups potatoes, peeled and thinly sliced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1 cup shredded mozzarella cheese
– 1 cup milk
– 2 Tbsp all-purpose flour
– 2 Tbsp butter
– Salt and pepper, to taste

Directions

1. Preheat oven to 375 °F (190 °C) and grease a 9×13″ baking dish.

2. Brown the ground beef in a skillet over medium heat; drain excess fat.

3. In the same skillet, melt butter and sauté onion and garlic until soft.

4. Stir in flour, cook 1 minute, then whisk in milk until thickened and bubbly.

5. Remove from heat and stir in cheddar until smooth; season with salt & pepper.

6. In the prepared dish, layer half the potatoes, then half the beef, and half the cheese sauce.

7. Repeat with remaining potatoes, beef, and sauce.

8. Top with mozzarella, cover with foil, and bake 30 minutes.

9. Uncover and bake another 15–20 minutes until cheese is bubbly and golden.

10. Let it rest a few minutes before serving.

Servings And Timing

This dish serves 6 people. I estimate about 15 minutes prep, 30 minutes covered baking, plus 15–20 minutes uncovered—so about 65 minutes total.

Variations

• Swap ground beef for turkey or chicken to lighten it up.

• Stir in sautéed bell peppers, mushrooms, or even spinach for extra veggies.

• Use sharp cheddar, Monterey Jack, Swiss, or pepper jack for different flavor profiles.

• For gluten‑free, use cornstarch or a gluten-free flour blend instead of regular flour.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I warm portions in the oven at 350 °F until bubbly. You can also freeze it for up to 2 months, thaw overnight, and reheat as usual.

FAQs

1. Can I Assemble This Ahead Of Time?

I often build the casserole a day in advance, keep it covered in the fridge, and bake it the next evening. Just add an extra 5–10 minutes to the bake time if it’s cold from the fridge.

2. Can I Freeze It Before Baking?

Yes—I freeze the whole unbaked dish tightly wrapped; when ready, I bake from frozen, adding about 20 minutes to the total time.

3. Can I Use Frozen Potatoes Instead Of Fresh?

Absolutely. Using frozen cubed potatoes saves prep time. I mix them straight in and may reduce the initial bake by about 10 minutes.

4. How Do I Get A Crispy Cheesy Top?

I remove the foil for the last 15–20 minutes, then (optionally) broil for 2–3 minutes—just enough to bubble and brown without burning.

5. Can I Make It Dairy‑Free?

Yes—swap regular milk for a plant-based alternative and use dairy-free cheese. The texture won’t be quite as creamy, but it still tastes fabulous.

Conclusion

This cheesy potato and ground beef bake is a reliable, crowd-pleasing favorite in my kitchen—simple to assemble, endlessly adaptable, and always delicious. Whether it’s a busy weeknight or a potluck, this warm, cheesy casserole always delivers comfort and satisfaction.