This hearty Cheesy Potato and Ground Beef Casserole combines layers of thinly sliced potatoes and seasoned ground beef, all blanketed in a rich, creamy sauce and topped with golden, bubbly cheese. Each spoonful delivers the perfect balance of textures—tender potatoes, savory meat, and gooey cheese—creating the ultimate comfort food experience. Simple to prepare yet impressive enough for company, this satisfying one-dish meal pairs rustic homestyle cooking with indulgent flavor, making it a guaranteed family favorite for weeknight dinners and special occasions alike.

Why You’ll Love This Recipe

Complete meal in one dish: Protein, starch, and dairy in a single casserole
Make-ahead friendly: Can be assembled hours before baking
Budget-conscious: Uses economical ingredients with gourmet results
Crowd-pleasing comfort food: Appeals to even the pickiest eaters
Versatile base recipe: Easily customized with additional vegetables or seasonings
Impressive presentation: Golden, bubbling cheese topping creates a wow factor

Ingredients

For the Beef Layer

Ground beef – Provides rich, savory protein that forms the foundation of the dish
Onion – Adds aromatic sweetness and depth of flavor
Garlic – Contributes essential aromatic notes that enhance the entire dish
Worcestershire sauce – Delivers umami depth and complexity
Tomato paste – Adds concentrated richness and slight acidity
Beef broth – Creates moisture and intensifies the meaty flavors
Herbs and spices – Thyme, parsley, salt, and pepper build a classic flavor profile

For the Potato Layer

Yukon Gold potatoes – Offers buttery flavor and ideal texture that holds shape when cooked
Salt and pepper – Essential seasonings that enhance the natural potato flavor
Fresh thyme – Provides aromatic herbal notes that complement both beef and potatoes

For the Cheese Sauce

Butter – Creates the rich foundation for the béchamel sauce
All-purpose flour – Thickens the sauce to the perfect creamy consistency
Milk – Forms the base of the velvety sauce
Heavy cream – Adds luxurious richness and helps prevent curdling
Nutmeg – Traditional béchamel seasoning that adds subtle warmth
Sharp cheddar cheese – Provides tangy flavor and creates the perfect golden topping
Gruyère cheese – Adds sophisticated nutty flavor and superior melting quality

Step-by-Step Instructions

Preparing the Beef Layer

Begin with 1 pound of ground beef, preferably 85% lean for the ideal balance of flavor and texture. In a large skillet over medium-high heat, add the ground beef and break it apart with a wooden spoon. Allow it to brown for about 3-4 minutes before stirring, creating caramelization that develops deeper flavor.

Once the beef has started to brown, add 1 medium onion that has been finely diced and 3 cloves of minced garlic. Stir to combine and continue cooking until the onions are translucent and the beef is completely browned, about 5-7 minutes total. The onions should be soft and aromatic, adding sweetness to balance the savory meat.

Carefully drain excess fat from the pan, leaving about 1 tablespoon to maintain moisture and flavor. Too much fat will make the final dish greasy, while removing all of it would sacrifice flavor.

Add 1 tablespoon of tomato paste to the meat mixture, stirring to coat the beef evenly. Cook for 1-2 minutes, allowing the tomato paste to caramelize slightly, which enhances its flavor and reduces any raw taste. This step adds depth and a subtle umami quality to the beef layer.

Pour in 2 tablespoons of Worcestershire sauce and ¼ cup of beef broth, stirring to deglaze the pan and release any browned bits from the bottom. These flavorful remnants contain concentrated taste that enriches the sauce. Allow the liquid to simmer and reduce by half, about 2-3 minutes.

Season the beef mixture with 1 teaspoon of dried thyme (or 1 tablespoon fresh), 1 teaspoon of salt, and ½ teaspoon of black pepper. Adjust the seasoning to taste, remembering that the potato layers will need to be well-seasoned as well. Stir in 2 tablespoons of chopped fresh parsley for brightness and color.

Remove the skillet from heat and set aside while preparing the potatoes and cheese sauce. The beef mixture should be moist but not swimming in liquid—it should hold together when scooped.

Preparing the Potatoes

Select 2 pounds (about 6 medium) Yukon Gold potatoes for their buttery flavor and creamy texture when baked. Yukon Golds hold their shape well while becoming tender, making them ideal for this layered dish. Russet potatoes can be substituted, though they may break down more during baking.

Wash the potatoes thoroughly and peel them if desired, though leaving the peels on adds texture and nutrition. Using a mandoline or sharp knife, slice the potatoes into thin, uniform rounds approximately ⅛-inch thick. Consistent thickness ensures even cooking.

Place the sliced potatoes in a large bowl of cold water for 5 minutes to remove excess starch, which helps them bake more evenly and prevents gumminess. Drain thoroughly and pat dry with paper towels or a clean kitchen towel. Excess moisture will dilute the sauce and prevent proper browning.

In a small bowl, combine 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of fresh thyme leaves. This seasoning mixture will be sprinkled between the potato layers to ensure flavor throughout the dish.

Creating the Cheese Sauce

In a medium saucepan over medium heat, melt 3 tablespoons of butter. Once melted, add 3 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to cook out the raw flour taste without allowing it to brown. This roux will thicken the sauce to a silky consistency.

Gradually add 2 cups of whole milk and ½ cup of heavy cream, whisking constantly to prevent lumps from forming. The gradual addition is crucial for a smooth sauce. Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken enough to coat the back of a spoon, about 3-5 minutes.

Once thickened, reduce heat to low and add a pinch of ground nutmeg, ½ teaspoon of salt, and ¼ teaspoon of white pepper. The nutmeg adds a subtle warmth that’s traditional in béchamel sauce, while white pepper seasons without adding visible specks.

Add 1½ cups of shredded sharp cheddar cheese and ½ cup of shredded Gruyère cheese, reserving 1 cup of the combined cheeses for the topping. Stir until the cheese is completely melted and the sauce is smooth. Remove from heat and set aside. The sauce should be thick enough to coat potatoes but still pourable.

Assembling the Casserole

Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish (approximately 8×11 inches) with butter. The size of the dish affects the number of layers and cooking time, so adjust accordingly if using a different sized dish.

Spread half of the seasoned ground beef mixture evenly across the bottom of the prepared baking dish. This creates a flavorful foundation for the casserole.

Arrange half of the potato slices over the beef in slightly overlapping rows, creating an even layer. Sprinkle with one-third of the prepared salt, pepper, and thyme mixture to season this layer.

Pour one-third of the cheese sauce over the potatoes, ensuring even coverage. The sauce should seep down into the beef layer, binding the components together.

Add the remaining beef mixture in an even layer, followed by the remaining potato slices arranged in an attractive overlapping pattern. Sprinkle with another third of the seasoning mixture.

Pour the remaining cheese sauce over the top layer of potatoes, tilting the dish if necessary to ensure the sauce reaches the edges. The potatoes should be completely covered to prevent drying out during baking.

Sprinkle the reserved 1 cup of mixed cheddar and Gruyère cheese over the top. This will create a beautiful golden, bubbly crust as it bakes. For an extra special presentation, arrange a few fresh thyme sprigs on top.

Baking the Casserole

Cover the baking dish with aluminum foil, being careful not to let it touch the cheese topping. The foil prevents the top from browning too quickly before the potatoes are tender.

Bake in the preheated oven for 45 minutes. The covered baking period allows the potatoes to cook through and the flavors to meld without excessive browning.

Remove the foil and continue baking for an additional 25-30 minutes until the top is golden brown and bubbly, and the potatoes are fork-tender. If additional browning is desired, place under the broiler for 2-3 minutes, watching carefully to prevent burning.

Once removed from the oven, allow the casserole to rest for 15 minutes before serving. This resting period is crucial as it allows the sauce to set slightly and makes serving cleaner and easier. It also prevents burnt mouths from overly hot food.

Garnish with additional fresh thyme leaves before serving for a pop of color and fresh flavor that complements the rich, creamy casserole.

Pro Tips

Slice potatoes to uniform thickness using a mandoline for even cooking
For extra flavor, use a mix of beef and pork (½ pound of each)
Pre-cooking the potatoes for 5 minutes can reduce final baking time
Allow ingredients to come to room temperature before baking for more even cooking
For best results, grate your own cheese rather than using pre-shredded
Use a vegetable peeler to create thin shavings of Parmesan as an elegant garnish

Variations and Creative Ideas

This versatile casserole can be adapted in numerous ways:

Loaded Baked Potato Version

Transform this casserole into a loaded baked potato experience by adding 6 slices of cooked and crumbled bacon to the beef mixture. Incorporate ¼ cup of sliced green onions between the layers and substitute half of the cheddar cheese with pepper jack for a subtle kick. After baking, garnish with a dollop of sour cream, additional green onions, and extra bacon crumbles.

This variation captures the beloved flavors of a loaded baked potato in a hearty casserole format. The bacon adds smoky notes while the green onions provide fresh, mild allium flavor that brightens the rich dish. For extra indulgence, offer additional sour cream at the table.

Mediterranean-Inspired Twist

Create a Mediterranean-inspired version by seasoning the beef with 1 teaspoon of oregano, ½ teaspoon of cinnamon, and ¼ teaspoon of allspice. Add ½ cup of diced roasted red peppers and ¼ cup of chopped Kalamata olives to the meat mixture. Replace the Gruyère with 1 cup of crumbled feta cheese mixed into the sauce, reserving some for the top.

This variation introduces bright, complex flavors that transport the humble casserole to the Mediterranean coast. The cinnamon and allspice add warmth while the olives provide briny notes that contrast beautifully with the creamy sauce. Consider serving with a simple Greek salad for a complete meal.

Mushroom and Spinach Addition

Enhance the nutritional profile by adding 8 ounces of sliced mushrooms (cremini or white button) sautéed until golden, and 2 cups of fresh spinach wilted with the beef mixture. Add 1 teaspoon of fresh thyme and ½ teaspoon of nutmeg to complement these earthy additions. Top with a mixture of Gruyère and smoked Gouda for sophisticated flavor.

This variation incorporates additional vegetables seamlessly into the casserole. The mushrooms add meaty texture and umami depth, while the spinach provides color, nutrition, and a subtle earthy flavor. The smoked Gouda introduces a gentle smokiness that enhances the mushrooms beautifully.

Mexican-Inspired Casserole

Transform this into a Mexican-inspired dish by seasoning the beef with 2 tablespoons of taco seasoning and adding a 4-ounce can of diced green chilies. Layer in ½ cup of corn kernels and ½ cup of black beans with the beef. Replace the cheddar and Gruyère with a Mexican cheese blend and pepper jack. Garnish with cilantro, diced avocado, and a dollop of salsa after baking.

This south-of-the-border variation creates a fusion dish that combines the comfort of a potato casserole with the vibrant flavors of Mexican cuisine. The beans and corn add texture and nutrition, while the chilies provide a mild heat that permeates the dish. Serve with lime wedges for a fresh citrus accent.

Serving Suggestions

This hearty casserole pairs beautifully with various sides:

With Vegetables: Balance the richness with a crisp green salad dressed in a light vinaigrette or steamed green vegetables like broccoli or green beans. The freshness and slight bitterness of greens complement the creamy, savory casserole perfectly.

For Brunch: Serve smaller portions alongside scrambled eggs and fresh fruit for a satisfying weekend brunch. The casserole can be prepared the night before and baked in the morning, making entertaining effortless.

Bread Accompaniment: Offer crusty artisan bread or soft dinner rolls on the side to soak up the delicious sauce. Garlic bread makes a particularly indulgent pairing that complements the flavors in the casserole.

Wine Pairing: This rich dish pairs beautifully with a medium-bodied red wine like Merlot or Côtes du Rhône. For white wine enthusiasts, a lightly oaked Chardonnay stands up well to the creamy cheese sauce.

For a Crowd: When serving for a gathering, consider preparing individual portions in ramekins for an elegant presentation. This also allows for easier portion control and more attractive plating.

Storage and Reheating Advice

This casserole is excellent for make-ahead meals and leftovers:

Refrigeration: Store cooled leftovers covered in the refrigerator for up to 3 days. The flavors often improve after a day as they have time to meld together, making this an excellent make-ahead option.

Freezing: This casserole freezes well either baked or unbaked. For unbaked freezing, assemble the casserole up to the point of baking, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 15-20 minutes to the covered baking time.

For freezing baked casserole, cool completely, portion if desired, and wrap tightly. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: For best results when reheating refrigerated portions, use an oven preheated to 350°F (175°C) and cover with foil for 15-20 minutes until heated through. Remove the foil for the last 5 minutes to re-crisp the top.

Individual portions can be reheated in the microwave for 2-3 minutes on medium power, though the texture of the cheese topping won’t be as crisp as when reheated in the oven.

Make-Ahead Tips: This casserole can be completely assembled up to 24 hours before baking. Cover and refrigerate, then allow it to sit at room temperature for 30 minutes before baking as directed. You may need to add 5-10 minutes to the covered baking time if starting with a chilled casserole.

Portioning for Meal Prep: Consider preparing this recipe in individual oven-safe containers for convenient single-serving meals throughout the week. These smaller portions will reheat more quickly and allow for better portion control.

Frequently Asked Questions

Can I use different potatoes? Yes, while Yukon Gold potatoes are ideal for their buttery flavor and ability to hold shape, Russet potatoes can be substituted. Red potatoes work too but may require slightly longer cooking time as they’re less starchy. Whatever variety you choose, maintain the ⅛-inch thickness for proper cooking.

Why did my sauce break or curdle? A broken sauce usually results from overheating or rapid temperature changes. To prevent this, avoid boiling the sauce, add the cheese off the heat, and use room temperature milk when possible. If your sauce does break, try whisking in a tablespoon of cornstarch mixed with cold water while gently reheating.

Can I make this vegetarian? Absolutely! Replace the ground beef with 2 cups of sautéed vegetables such as mushrooms, bell peppers, zucchini, and carrots. Alternatively, use a plant-based ground beef substitute or 2 cups of cooked lentils seasoned with the same spices. Use vegetable broth instead of beef broth and ensure your Worcestershire sauce is vegetarian (some contain anchovies).

My casserole is too watery, what went wrong? Excess moisture typically comes from the potatoes. Be sure to thoroughly dry the potato slices after rinsing, and consider allowing the assembled casserole to rest for 30 minutes before baking to allow the potatoes to absorb some liquid. Another solution is to increase the flour in your cheese sauce to 4 tablespoons for a thicker consistency.

Can I add more vegetables to this dish? Yes, this casserole is an excellent vehicle for additional vegetables. Consider adding layers of sliced zucchini, bell peppers, or carrots. Leafy greens like spinach or kale can be wilted and added to the beef layer. For harder vegetables, you may want to partially cook them before adding to ensure they become tender during the baking time.