Best Beef and Potato Casserole

Here is my favorite beef and potato casserole recipe, with tender chunks of beef, sliced potatoes, a creamy sauce, and topped with melted cheese that gets golden and bubbly in the oven.

This casserole is a regular weeknight dinner at our house, especially during the colder months. I love that I can prep it ahead of time and just pop it in the oven when we get home. Plus, it makes great leftovers for lunch the next day!

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What Kind of Potatoes Should I Use?

For this casserole, you’ll want to reach for starchy or all-purpose potatoes like Russets or Yukon Golds. Russets are great because they absorb the flavors of the beef and sauce really well, while Yukon Golds hold their shape a bit better and add a buttery taste. If you’re using waxy potatoes like red potatoes, they’ll work in a pinch, but they won’t get quite as tender or soak up the sauce as nicely. The key is slicing them thin and evenly – about ⅛ inch thick – so they cook through properly and layer nicely in your casserole dish.

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Options for Substitutions

This casserole is pretty forgiving when it comes to swapping ingredients:

• Ground beef: Ground turkey, chicken, or pork work great here. You can even use plant-based ground meat if you prefer. Just keep in mind that leaner meats might need a bit more oil or butter to prevent drying out.
• Potatoes: Russet, Yukon gold, or red potatoes all work fine. Sweet potatoes are an option too, though they’ll add a slightly different flavor and cook a bit faster.
• Cheddar cheese: Feel free to use Monterey Jack, Colby, Gruyere, or even mozzarella. A cheese blend works nicely too if that’s what you have on hand.
• Beef broth: Chicken or vegetable broth can step in here. If you’re using vegetable broth with ground beef, you might want to add an extra pinch of bouillon powder for more depth.
• Milk: Heavy cream makes this richer, while half-and-half is a nice middle ground. Non-dairy milk like oat or almond milk works too, though the sauce might be slightly thinner.
• Fresh thyme: Dried thyme works fine – just use about ⅓ teaspoon since dried herbs are more concentrated. Rosemary or Italian seasoning are good alternatives if you’re out of thyme.

Watch Out for These Mistakes While Baking

The biggest mistake when making this casserole is slicing your potatoes too thick, which leads to undercooked, crunchy layers – aim for slices about 1/8 inch thick using a mandoline or sharp knife for even cooking throughout.

Another common error is not browning the ground beef properly before assembling the casserole, so make sure to break it up well and let it develop some color for better flavor.

Skipping the step of layering your potatoes evenly can result in some pieces being mushy while others stay hard, so take the time to arrange them in uniform layers and press them down gently.

Finally, resist the urge to add the cheese too early – wait until the last 15-20 minutes of baking so it melts perfectly without burning, and cover the casserole with foil for the first half of baking to prevent the top from drying out before the potatoes are tender.

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What to Serve With Beef and Potato Casserole?

This hearty casserole is pretty filling on its own, but I love pairing it with a crisp green salad to balance out all that comfort food goodness. A simple side of steamed green beans or roasted broccoli adds some color to your plate and gives you a nice veggie boost. If you want to keep things really easy, some buttered dinner rolls or garlic bread on the side are perfect for soaking up any extra sauce from the casserole. For a complete meal, try serving it with coleslaw or a cucumber salad for a refreshing crunch that cuts through the richness of the beef and cheese.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. It actually tastes even better the next day after all the flavors have had time to meld together!

Freeze: You can freeze this casserole either before or after baking. If freezing unbaked, assemble everything, cover tightly with plastic wrap and foil, and freeze for up to 3 months. For already baked casserole, let it cool completely, then wrap well and freeze for up to 2 months.

Reheat: To warm up leftovers, cover with foil and bake at 350°F for about 20-25 minutes until heated through. If reheating from frozen, thaw in the fridge overnight first. You can also microwave individual portions for 2-3 minutes, though the oven method keeps the potatoes from getting mushy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 90-100 g
• Fat: 110-120 g
• Carbohydrates: 160-180 g

Ingredients

For the filling:

• 1 cup beef broth
• 1/2 cup milk (room temperature)
• 1 lb ground beef (80/20 blend works best)
• 2 minced garlic cloves
• 1 tsp salt
• 1 tsp oregano
• 1 diced onion
• 2 tbsp butter (I prefer Kerrygold for richness)
• 1 tsp ground black pepper (freshly ground preferred)
• 1 tsp paprika
• 1 tsp fresh thyme
• 2 tbsp flour
• 1 tsp bouillon powder

For the casserole layers:

• 6 medium potatoes (thinly sliced)
• 1 cup shredded cheddar cheese (I always use sharp cheddar)

For the garnish:

• fresh chopped parsley

Step 1: Prepare the Potatoes

• 6 medium potatoes (thinly sliced)

Preheat your oven to 375°F (190°C).

Peel the potatoes and slice them thinly and evenly to ensure they cook at the same rate when layered in the casserole.

Step 2: Sauté the Aromatics

• 2 tbsp butter (I prefer Kerrygold for richness)
• 1 diced onion
• 2 minced garlic cloves
• 1 tsp fresh thyme

In a large skillet, melt the butter over medium heat.

Add the diced onion, minced garlic, and fresh thyme, sautéing until the onion becomes translucent and the garlic is fragrant.

Step 3: Cook and Season the Beef

• 1 lb ground beef (80/20 blend works best)
• 1 tsp salt
• 1 tsp ground black pepper (freshly ground preferred)
• 1 tsp bouillon powder
• 1 tsp oregano
• 1 tsp paprika

Add the ground beef to the skillet with the sautéed aromatics.

Cook, breaking it into crumbles, until well browned and cooked through.

Season with salt, black pepper, bouillon powder, oregano, and paprika.

Drain any excess fat before proceeding.

Step 4: Make the Gravy Sauce

• 2 tbsp flour
• 1 cup beef broth
• 1/2 cup milk (room temperature)

Sprinkle the flour over the cooked beef mixture, stirring well to combine.

Cook for an additional minute to toast the flour slightly.

Gradually pour in the beef broth and milk, stirring constantly until a slightly thickened, gravy-like sauce forms.

I like to use milk at room temperature so it incorporates more smoothly into the sauce.

Step 5: Assemble the Casserole

• thinly sliced potatoes (from Step 1)
• beef and gravy mixture (from Step 4)

Grease a 9″x13″ baking dish with butter or non-stick spray.

Arrange half of the thinly sliced potatoes along the bottom of the dish.

Spread half of the beef and gravy mixture (from Step 4) evenly over the potatoes.

Repeat the layers with the remaining potatoes and beef mixture.

Step 6: Bake the Casserole

• 1 cup shredded cheddar cheese (I always use sharp cheddar)

Cover the assembled casserole with foil and bake in the preheated oven for about 45 minutes, or until the potatoes are tender when pierced with a fork.

Then, uncover the dish, sprinkle the shredded sharp cheddar cheese evenly on top, and bake for an additional 10–15 minutes until the cheese melts and bubbles.

I always use sharp cheddar here for extra flavor.

Step 7: Finish and Serve

• fresh chopped parsley

Remove the casserole from the oven and allow it to cool for a few minutes before serving.

Garnish with fresh chopped parsley for a burst of color and freshness.

Best Beef and Potato Casserole

Delicious Best Beef and Potato Casserole recipe with step-by-step instructions.

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Prep Time 27 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings 4

Calories 2100 kcal

Ingredients

  

For the filling:

• 1 cup beef broth
• 1/2 cup milk (room temperature)
• 1 lb ground beef (80/20 blend works best)
• 2 minced garlic cloves
• 1 tsp salt
• 1 tsp oregano
• 1 diced onion
• 2 tbsp butter (I prefer Kerrygold for richness)
• 1 tsp ground black pepper (freshly ground preferred)
• 1 tsp paprika
• 1 tsp fresh thyme
• 2 tbsp flour
• 1 tsp bouillon powder

For the casserole layers:

• 6 medium potatoes (thinly sliced)
• 1 cup shredded cheddar cheese (I always use sharp cheddar)

For the garnish:

• fresh chopped parsley

Instructions

 

• Preheat your oven to 375°F (190°C). Peel the potatoes and slice them thinly and evenly to ensure they cook at the same rate when layered in the casserole.
• In a large skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and fresh thyme, sautéing until the onion becomes translucent and the garlic is fragrant.
• Add the ground beef to the skillet with the sautéed aromatics. Cook, breaking it into crumbles, until well browned and cooked through. Season with salt, black pepper, bouillon powder, oregano, and paprika. Drain any excess fat before proceeding.
• Sprinkle the flour over the cooked beef mixture, stirring well to combine. Cook for an additional minute to toast the flour slightly. Gradually pour in the beef broth and milk, stirring constantly until a slightly thickened, gravy-like sauce forms. I like to use milk at room temperature so it incorporates more smoothly into the sauce.
• Grease a 9"x13" baking dish with butter or non-stick spray. Arrange half of the thinly sliced potatoes along the bottom of the dish. Spread half of the beef and gravy mixture (from Step 4) evenly over the potatoes. Repeat the layers with the remaining potatoes and beef mixture.
• Cover the assembled casserole with foil and bake in the preheated oven for about 45 minutes, or until the potatoes are tender when pierced with a fork. Then, uncover the dish, sprinkle the shredded sharp cheddar cheese evenly on top, and bake for an additional 10–15 minutes until the cheese melts and bubbles. I always use sharp cheddar here for extra flavor.
• Remove the casserole from the oven and allow it to cool for a few minutes before serving. Garnish with fresh chopped parsley for a burst of color and freshness.