One-pan Ground beef potato magic

Cheesy Ground Beef & Potato Casserole is the kind of one-pan comfort that becomes an instant family favorite. I first made this on a rainy weeknight when I needed something hearty, flexible, and fast—and the whole pan disappeared in one sitting. It layers seasoned browned beef with thinly sliced potatoes and a blanket of melty cheddar for a crunchy, golden top and creamy interior. If you enjoy make-ahead casseroles, this cottage cheese breakfast casserole is another crowd-pleaser to keep in your recipe rotation.

Why you’ll love this dish

This casserole hits a sweet spot: budget-friendly, filling, and forgiving. It’s ideal for weeknight dinners, potlucks, or nights when you want dinner with minimal fuss. The one-pan build means fewer dishes and less cleanup. Thinly sliced potatoes cook through while the beef flavors the whole dish—no separate starch required. It’s also easy to scale up for guests or make in advance for busy evenings.

“Golden, cheesy on top, and impossibly simple—this is the kind of comfort food you’ll want on repeat.”

Step-by-step overview

1. Slice potatoes thinly and rinse to remove excess starch.
2. Brown ground beef with aromatics and seasonings.
3. Layer potatoes and beef in a baking dish, add a light sauce (broth + sour cream or cream) to keep things moist.
4. Cover and bake until potatoes are tender.
5. Uncover, top with shredded cheese, and bake again until bubbly and golden.
6. Rest briefly, garnish, and serve.

What you’ll need

• 1 lb (450 g) ground beef (80/20 or your preferred lean/fat ratio)
• 1 medium yellow onion, finely chopped
• 2–3 garlic cloves, minced
• 2 lbs (about 4 medium) potatoes, thinly sliced (Yukon Gold or Russet)
• 1 cup (240 ml) beef broth (low-sodium recommended)
• 1/2 cup (120 g) sour cream or plain Greek yogurt
• 1–1 1/2 cups (100–150 g) shredded sharp cheddar cheese, divided
• 1 tbsp olive oil or neutral oil for sautéing
• 1 tsp paprika
• 1 tsp dried oregano or thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives for garnish (optional)

Ingredient notes and swaps: Use pre-shredded cheese for convenience. If you prefer lighter fare, swap the beef for lean ground turkey or a plant-based crumble. For creamier texture, add 1/4 cup of cream cheese to the sauce.

Step-by-step instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a large ovenproof skillet.
2. Prepare the potatoes: wash and thinly slice (about 1/8-inch) using a knife or mandoline. Rinse slices under cold water and pat dry; this reduces excess starch and helps prevent gummy texture.
3. Heat oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds more.
4. Add ground beef to the skillet. Break it up with a spoon and brown until no pink remains (about 6–8 minutes). Season with paprika, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Drain any excess fat if your beef is very fatty.
5. Stir in 3/4 cup of the beef broth and the sour cream. Heat until the mixture is well combined and slightly reduced—this creates a light, flavorful sauce. Taste and adjust seasoning.
6. Layer half the potato slices in the prepared baking dish in a single even layer. Spoon half the beef mixture over the potatoes. Repeat with the remaining potato slices and beef. Pour the remaining 1/4 cup of broth around the edges (not over the top) to add steam while baking.
7. Cover the dish tightly with foil and bake for 35–45 minutes, or until potatoes are tender when pierced with a fork. Baking time depends on how thinly potatoes are sliced.
8. Remove foil, sprinkle the remaining 3/4–1 cup of shredded cheddar evenly on top, and return to the oven uncovered for 8–12 minutes, until cheese is bubbly and golden. For a crispier top, broil 1–2 minutes—watch closely to avoid burning.
9. Let the casserole rest 5–10 minutes before serving to let juices settle. Garnish with chopped parsley or chives.

Serving suggestions

• Slice into squares and serve with a bright green salad dressed in lemon vinaigrette to cut through the richness.
• Spoon alongside steamed green beans, roasted Brussels sprouts, or a simple coleslaw for a classic combo.
• Top individual servings with a dollop of sour cream or a sprinkle of sliced scallions for freshness.
• For a heartier meal, offer crusty bread to mop up the sauce.

How to store & freeze

• Refrigerator: Cool the casserole to room temperature, cover tightly, and refrigerate for up to 3–4 days. Reheat single portions in the microwave or the whole dish in a 350°F (175°C) oven until warmed through.
• Freezer: Freeze individual portions or the whole casserole (wrapped tightly in plastic wrap and foil) for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating tip: If reheating from frozen, cover and bake at 350°F (175°C) until warmed through (about 45–60 minutes for a full dish), then uncover and bake 10 minutes to refresh the top.
• Food safety: Ground beef should reach an internal temperature of 160°F (71°C) when initially cooked; use an instant-read thermometer to verify.

Pro chef tips

• Par-cook potatoes: If short on time, microwave potato slices in a single layer for 3–4 minutes to shave off baking time.
• Uniform slices cook evenly: Use a mandoline or a sharp knife to get even potato thickness.
• Control moisture: If your mixture feels very wet, drain a bit of the excess broth before baking; too much liquid leads to a soggy casserole.
• Browning adds flavor: Don’t rush the beef browning—those browned bits carry big flavor into the sauce.
• For a shortcut, cook the beef mixture a day ahead and assemble just before baking. For another make-ahead crowd-pleaser, consider this cottage cheese breakfast casserole recipe.

Creative twists

• Taco-style: Stir in 1–2 tbsp taco seasoning and top with pepper jack cheese; serve with salsa, avocado, and cilantro.
• Italian spin: Swap beef broth for a light tomato sauce, mix in Italian seasoning, and finish with mozzarella and Parmesan.
• Veg-forward: Add a layer of sautéed mushrooms, bell peppers, or spinach to stretch servings and boost nutrients.
• Low-carb option: Replace thin potato slices with steamed cauliflower florets for a lower-carb casserole.
• Dairy-free: Use a dairy-free sour cream and shredded plant-based cheese to adapt for lactose intolerance.

Common questions

Q: Can I use frozen potatoes for this casserole?

A: Quick-frozen diced or thin-sliced potatoes can work but may release extra moisture. Thaw and pat dry before assembling, and reduce added broth slightly.

Q: How long does this take start-to-finish?

A: Active prep is about 20–30 minutes. Baking takes 35–55 minutes depending on potato thickness, so plan roughly 1 to 1¼ hours total.

Q: Can I make this dairy-free or lower in fat?

A: Yes. Substitute dairy-free sour cream and plant-based cheese, or use low-fat Greek yogurt and reduced-fat cheese for a lighter version. Choose lean ground beef or ground turkey for less fat.

Q: Will the potatoes get mushy if I overbake?

A: Thin slices cook fairly quickly; overbaking can make them soft. Check for doneness at 35 minutes and remove foil once tender. Let the casserole rest to firm up before cutting.

Q: Is it safe to reheat leftovers more than once?

A: Avoid reheating multiple times. Reheat only the portion you plan to eat; repeated cooling and reheating increases bacterial risk.

Conclusion

If you want another take on a cheesy, one-pan meat-and-potato classic, this One-Pan Cheesy Ground Beef and Potatoes Recipe – The Kitchn is a reliable reference with slightly different seasonings and assembly ideas. Give it a try when you need a comforting, family-friendly dinner with minimal cleanup.

Cheesy Ground Beef & Potato Casserole

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• Author: amir_hassan
• Total Time: 75 minutes
• Yield: 6 servings
• Diet: Omnivore

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Description

A one-pan comfort dish that layers seasoned ground beef with thinly sliced potatoes and a blanket of melty cheddar cheese, ideal for weeknight dinners and potlucks.

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Ingredients

• 1 lb (450 g) ground beef (80/20)
• 1 medium yellow onion, finely chopped
• 2–3 garlic cloves, minced
• 2 lbs (about 4 medium) Yukon Gold or Russet potatoes, thinly sliced
• 1 cup (240 ml) low-sodium beef broth
• 1/2 cup (120 g) sour cream or plain Greek yogurt
• 1–1 1/2 cups (100–150 g) shredded sharp cheddar cheese, divided
• 1 tbsp olive oil or neutral oil for sautéing
• 1 tsp paprika
• 1 tsp dried oregano or thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives for garnish (optional)

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Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Wash and thinly slice the potatoes, rinse them under cold water and pat dry.
3. Heat oil in a large skillet over medium-high heat, add the onion and cook until translucent (about 4 minutes), then add garlic and cook for an additional 30 seconds.
4. Add ground beef, breaking it up, and brown until no pink remains (about 6–8 minutes). Season with paprika, oregano, salt, and pepper.
5. Stir in 3/4 cup of beef broth and sour cream; heat until well combined.
6. Layer half the potato slices in the baking dish, followed by half the beef mixture. Repeat with remaining potatoes and beef, adding the remaining 1/4 cup of broth around the edges.
7. Cover tightly with foil and bake for 35–45 minutes until the potatoes are tender.
8. Remove foil, sprinkle with remaining cheese, and return to oven uncovered for 8–12 minutes until bubbly and golden.
9. Let the casserole rest for 5–10 minutes, garnish, and serve.

Notes

For lighter fare, swap the ground beef for lean turkey or a plant-based crumble. Use pre-shredded cheese for convenience.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American