Baked Beef and Potato Casserole
Equipment
- Large skillet
- 9x13 inch baking dish
- Sharp knife
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes, thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks.
- Add the diced onion and minced garlic to the skillet and cook for 3 minutes until the onion softens.
- Stir in the beef broth, thyme, salt, and black pepper, then simmer for 2 minutes.
- Arrange half the sliced potatoes in an even layer in the prepared baking dish.
- Spoon the beef mixture over the potatoes, then top with the remaining potato slices.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil, sprinkle the cheddar cheese evenly over the top, and bake uncovered for 15 more minutes until the cheese melts and the potatoes are tender.
Notes
Let the casserole rest for 10 minutes after baking so the layers hold together when you serve it. If you want a slightly different flavor, swap the cheddar for mozzarella or add a pinch of smoked paprika to the beef while it simmers. Leftovers reheat well in the oven at 350 degrees with a splash of broth to keep the potatoes moist.
Course: Main Course
Cuisine: American
Equipment: Large skillet, 9x13 inch baking dish, Sharp knife
Cuisine: American
Equipment: Large skillet, 9x13 inch baking dish, Sharp knife