Description
Hearty Cheesy Ground Beef & Potato Casserole is a simple, comforting one-pan meal, perfect for busy weeknights. Pure deliciousness!
Ingredients
Scale
- Hearty Base:
- 1.5 lbs ground beef (80/20 lean)
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- Creamy Sauce Essentials:
- 2 cups beef broth
- 1 cup whole milk
- 1/4 cup all-purpose flour
- Flavor Boosters:
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- Top It Off:
- 2 cups shredded cheddar cheese
- 2 tbsp fresh parsley, chopped (for garnish, optional)
Instructions
- Brown the Beef & Aromatics:: Get a big, oven-safe skillet (cast iron is my favorite for this!) nice and hot over medium-high heat. Toss in the ground beef and break it up with a spoon. Let it get beautifully browned, about 6-8 minutes. This step builds so much flavor, don’t rush it! Once browned, drain that fat thoroughly; a greasy casserole is just sad. Add the chopped onion and minced garlic to the skillet with the beef. Sauté until fragrant and softened, about 5 minutes. The smell is already getting good, isn’t it?
- Build the Creamy Sauce:: Sprinkle the flour evenly over the beef and veggies in the skillet. Stir it in for a minute or two, letting it cook out that raw flour taste. This is called a roux, and it’s essential for a smooth sauce. Slowly pour in the beef broth, whisking constantly to avoid any lumps. Then, add the whole milk. Bring the mixture to a gentle simmer, stirring occasionally, and let it thicken a bit, about 3-5 minutes. This is where the magic happens for your Cheesy Ground Beef & Potato Casserole, creating that luscious base.
- Season & Layer Potatoes:: Stir in your smoked paprika, dried thyme, and a good pinch of salt and black pepper. Taste it! Does it need more salt? A little more pepper? Adjust it to your liking. Now, arrange your thinly sliced potatoes over the beef mixture. Try to get them in a single layer if you can, or slightly overlapping. This helps them cook evenly. I usually aim for pretty thin slices, less than 1/4 inch, for quicker cooking. Don’t worry if they’re not perfectly uniform; rustic is good!
- Bake Until Tender:: Pop that skillet, uncovered, into your preheated oven at 375°F (190°C). Let it bake for about 25-30 minutes, or until those potatoes are fork-tender. You’ll know they’re ready when a knife slides in easily. Don’t peek too much, you’ll lose all that precious heat! I always set a timer because, well, I get distracted easily, and nobody wants undercooked potatoes in their Cheesy Ground Beef & Potato Casserole.
- Add the Cheese:: Carefully pull the skillet out of the oven. Now for the best part! Sprinkle that glorious shredded cheddar cheese all over the top. Be generous! Who doesn’t love extra cheese on their Cheesy Ground Beef & Potato Casserole? This is where it gets really good, trust me. Make sure to get it right to the edges.
- Melt & Serve:: Put the skillet back in the oven for another 5-10 minutes, just until the cheese is bubbly, beautifully melted, and maybe, just maybe, a little golden brown on top. Once it’s done, let it rest for about 5-10 minutes before serving. It’s going to be piping hot, so be careful! The aroma filling your kitchen right now? That’s pure comfort, hon. Garnish with fresh parsley if you’re feeling fancy.