Cheesy Ground Beef & Potato Casserole Recipe
Make the best Cheesy Ground Beef & Potato Casserole with tender Yukon Gold potatoes, perfectly seasoned ground beef, and a rich homemade cheddar cheese sauce. Baked until golden and bubbly, this easy, hearty casserole is perfect for weeknight dinners, family meals, and potlucks!
Ingredients
For the potatoes and ground beef:
- 2 pounds Yukon Gold potatoes peeled and diced into ¾-inch cubes
- 1 pound ground beef 85/15 recommended
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the homemade cheese sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1½ cups sharp cheddar cheese freshly shredded
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the topping:
- 1 cup sharp cheddar cheese shredded
- 2 tablespoons chopped fresh parsley optional
Instructions
- Preheat the oven. Preheat the oven to 375°F. Spray a 9-inch by 13-inch baking dish with nonstick cooking spray.
- Prepare the potatoes. Place diced potatoes in a large pot of salted water. Bring to a boil and simmer for 8-10 minutes, until just barely fork-tender. Drain well and set aside.
- Brown the ground beef. Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion. Cook for 6-8 minutes, crumbling the beef, until browned and the onions are softened.
- Add the garlic. Stir in minced garlic and cook for 1 minute. Drain any excess grease from the skillet.
- Season the beef. Add Worcestershire sauce, paprika, dried thyme, kosher salt, and black pepper. Stir to combine and cook for another minute. Remove from the heat.
- Make the roux. Melt butter in a medium saucepan over medium heat. Add flour and whisk for 1 minute, until smooth.
- Add the milk. Slowly pour in whole milk, whisking constantly. Cook for 4-5 minutes, stirring frequently, until the sauce begins to thicken.
- Make the cheese sauce. Stir Dijon mustard, salt, and pepper into the sauce. Remove from the heat and add 1½ cups of shredded cheddar cheese. Stir until completely melted and smooth.
- Assemble the casserole. Spread half of the cooked potatoes in the prepared baking dish. Top with half of the seasoned ground beef and approximately one-third of the cheese sauce.
- Add the remaining layers. Add the remaining potatoes and ground beef. Pour the rest of the cheese sauce evenly over the top.
- Top with cheese. Sprinkle the remaining 1 cup of shredded cheddar cheese over the casserole.
- Bake. Bake uncovered for 25-30 minutes, until the cheese is melted, the sauce is bubbly, and the potatoes are completely tender.
- Serve. Remove from the oven and allow the casserole to rest for 5-10 minutes. Garnish with fresh parsley, if desired, and serve warm.
Notes
Potatoes: Yukon Gold potatoes are recommended for their creamy texture, but russet or red potatoes will also work.
Ground beef: Use 85/15 or 90/10 ground beef for the best balance of flavor and moisture. Drain excess grease after browning.
Cheese: Freshly shredded sharp cheddar cheese melts more smoothly than pre-shredded cheese.
Extra creamy: Replace ½ cup of the whole milk with half-and-half for a richer cheese sauce.
Shortcut option: Replace the homemade cheese sauce with a mixture of condensed cream of mushroom soup, sour cream, milk, and shredded cheddar cheese.
Spicy version: Add ¼ teaspoon cayenne pepper to the ground beef or substitute pepper jack for part of the cheddar cheese.
Vegetables: Add steamed broccoli, peas, or sautéed bell peppers for extra flavor and color.
Make ahead: Assemble the casserole up to 24 hours in advance, refrigerate promptly, and bake until the center reaches 165°F.
Storage: Refrigerate leftovers in airtight containers for up to 3-4 days.
Freezing: Freeze cooked portions for up to 2 months for the best quality.
Reheating: Add a splash of milk and reheat in the oven or microwave until the center reaches 165°F.
Serving suggestion: Serve with a green salad, roasted green beans, steamed broccoli, or garlic bread for a complete meal.
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