Description
A hearty casserole layering russet potatoes with seasoned ground beef and melted sharp cheddar cheese, perfect for chilly nights.
Ingredients
Scale
- 1.5 lbs ground beef (85/15 lean ratio)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp all-purpose flour
- 1 cup low-sodium beef broth
- 2 lbs Russet potatoes, peeled and sliced 1/8-inch thick
- 2.5 cups shredded sharp cheddar cheese, divided
- 1 tbsp unsalted butter, softened (for greasing baking dish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with the softened butter.
- In a large skillet over medium-high heat, cook the ground beef and diced onion for 6 to 8 minutes until the beef is browned and the onions are translucent; drain excess grease from the pan.
- Add the minced garlic, salt, black pepper, and Italian seasoning to the skillet, stirring for 1 minute until fragrant. Sprinkle the flour over the beef mixture, stir for 1 minute to coat, then pour in the beef broth and simmer for 2 minutes until slightly thickened.
- Arrange half of the sliced potatoes in an overlapping layer across the bottom of the prepared dish. Spread half of the warm beef mixture evenly over the potatoes, then sprinkle with 1 cup of the shredded cheddar. Repeat with the remaining sliced potatoes and the remaining beef mixture.
- Cover the baking dish tightly with aluminum foil and bake for 40 minutes. Remove the foil, scatter the remaining 1.5 cups of cheddar cheese over the top, and bake uncovered for an additional 15 minutes until the potatoes are fork-tender and the cheese is melted and bubbling at the edges.
- Rest for 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Use a mandoline slicer to maintain a consistent 1/8-inch potato thickness. If potato slices are uneven, thicker rounds will remain firm while thinner pieces become overly soft.