Description
This Cheesy Ground Beef and Potato Casserole is a comforting dish that features layers of thinly sliced Yukon gold potatoes, savory ground beef, and a creamy cheddar cheese sauce.
Ingredients
Scale
- 1 (14 ounce) can cheddar cheese soup
- 1 (12 ounce) can evaporated milk (or whole milk)
- ½ cup heavy cream
- 1 pound ground beef
- 1 cup onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ pounds Yukon gold potatoes
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl add the cheese soup, evaporated milk, and heavy cream and mix until combined and set aside.
- Wash and dry your potatoes and using a sharp knife or mandoline cut your potatoes into 1/8 inch slices.
- Heat a 12 inch skillet on medium high heat, add the ground beef, onion and cook until browned. Add in the garlic, salt, pepper and paprika and cook another minute. Drain and remove browned beef to a plate.
- Add a layer of sliced potatoes into the oven safe skillet or baking dish, followed by 1/3 of the cheese sauce and 1/3 of the browned ground beef.
- Repeat with another layer of potatoes followed by another 1/3 of the sauce and ground beef. Repeat one more time but don’t add the shredded cheese.
- Bake covered for 1 hour or until potatoes are fork tender.
- Add the shredded cheese and bake another 10 minutes until melted.
- Cool 10 minutes add fresh chopped parsley and serve!
Notes
- For added flavor, feel free to sprinkle some additional spices or herbs between the layers.
- This dish can be prepared ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg