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Beef and Potato Bake

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Beef and Potato Bake is a hearty, comforting casserole that layers seasoned ground beef, thinly sliced potatoes, and creamy cheese into a satisfying, one-pan meal. It’s perfect for busy weeknights, potlucks, or meal prep.

Ingredients

  • 1 lb ground beef
  • 1 tbsp olive oil (if needed)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 45 medium Russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
  • 1 can (10.5 oz) cream of mushroom soup or 1 cup sour cream
  • 1/2 cup milk
  • 1 1/2 cups shredded cheddar cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika or smoked paprika
  • Optional: chopped green onions, parsley, or crushed red pepper for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a skillet over medium heat, cook ground beef until browned. Drain excess fat if needed.
  3. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook 1 minute more. Season with salt, pepper, and paprika. Remove from heat.
  4. In a bowl, whisk together cream of mushroom soup (or sour cream) with milk until smooth.
  5. Layer half of the sliced potatoes in the bottom of the prepared baking dish.
  6. Spread half of the beef mixture over the potatoes, then spoon half of the soup mixture over the beef.
  7. Repeat layers with remaining potatoes, beef, and soup mixture.
  8. Cover the dish tightly with foil and bake for 60 minutes.
  9. Remove foil, sprinkle shredded cheddar cheese on top, and bake uncovered for 15–20 more minutes until cheese is melted and bubbly.
  10. Let rest 5–10 minutes before serving. Garnish with green onions or parsley if desired.

Notes

  • Slice potatoes thinly for even cooking—use a mandoline for best results.
  • Add cheese between layers for an extra cheesy version.
  • Use different cheeses or add cooked vegetables for variety.
  • Make ahead and refrigerate before baking, or freeze assembled dish.

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