Go Back

Cheesy Ground Beef and Potato Casserole

Cheesy ground beef and potato casserole layers tender sliced russet potatoes, browned beef, and a creamy cheddar sauce in a 9x13-inch baking dish. It bakes until the potatoes are easy to pierce, then gets a bubbling cheddar topping.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 41 minutes
resting 15 minutes
Total Time 2 hours 21 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the cheese sauce and casserole
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1.5 tsp kosher salt divided
  • 2 cup sharp cheddar cheese shredded, divided
For the beef and potatoes
  • 1 tbsp vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 0.5 tsp black pepper
  • 2.5 lb russet potatoes peeled and sliced 1/8 inch thick

Equipment

  • 1 9x13-inch baking dish
  • 1 3-quart saucepan
  • 1 12-inch skillet

Method
 

Prepare the pan
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with 1 teaspoon of the vegetable oil.
Make the cheese sauce
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk and 1 teaspoon of the kosher salt.
  4. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, whisking often, until it thickens enough to coat a spoon.
  5. Remove the saucepan from the heat and stir in 1 cup of the cheddar until melted.
Cook the beef
  1. Heat the remaining vegetable oil in a 12-inch skillet over medium-high heat.
  2. Add the ground beef, onion, remaining 1/2 teaspoon kosher salt, and black pepper.
  3. Cook for 7 to 10 minutes, breaking the beef into small crumbles, until browned and it reaches 160°F.
  4. Drain excess fat if needed.
Assemble and bake
  1. Arrange half of the potatoes in the prepared baking dish.
  2. Spread the beef mixture over the potatoes.
  3. Arrange the remaining potatoes on top.
  4. Pour the cheese sauce evenly over the potatoes.
  5. Cover the dish tightly with foil.
  6. Bake for 70 to 80 minutes, until a knife inserted in the center easily pierces the potatoes.
Top and finish baking
  1. Remove the foil and sprinkle the remaining 1 cup cheddar over the casserole.
  2. Bake uncovered for 10 to 15 minutes, until bubbling and the cheese is melted.
  3. Let the casserole rest for 15 minutes before serving.

Notes

Slice the potatoes evenly so they cook at the same rate. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.