This cheesy ground beef and potato casserole is pure comfort in every bite.

It reminds me of cozy Sunday dinners growing up—layers of tender potatoes, savory beef, and golden, melted cheese.

It’s easy to prep, hearty enough to feed a hungry crowd, and absolutely delicious whether fresh from the oven or reheated the next day.

Why You’ll Love This Recipe

Hearty and filling – Layers of beef and potato make it a complete meal.

Cheesy goodness – A mix of cheddar and Parmesan for melty perfection.

Easy layering – Simple steps, no fancy tools.

Family favorite – Even picky eaters will clean their plates.

Great leftovers – Tastes even better the next day!

What You’ll Need (Ingredient Highlights)

Ground beef – Juicy and flavorful base for the casserole.

Potatoes – Thinly sliced to become tender and creamy when baked.

Onion & garlic – Aromatics that build deep flavor.

Cheddar & Parmesan – For that irresistible cheesy top.

Italian seasoning & paprika – Adds a warm, savory boost.

Pro Tips Before You Start

Slice the potatoes evenly so they cook through at the same time.

Shred your own cheese for better melting.

Don’t skip the resting time—this helps the layers hold together.

Want it creamier? Use milk with the broth for extra richness.

How to Make Cheesy Ground Beef and Potato Casserole

Step 1: Prep the Oven and Potatoes

Preheat your oven to 375°F (190°C).

Wash and thinly slice the potatoes into ¼-inch rounds.

Step 2: Cook the Beef Mixture

Heat olive oil in a skillet over medium heat.

Sauté chopped onions and minced garlic until fragrant.

Add ground beef, season with Italian seasoning, paprika, salt, and pepper.

Cook until browned, breaking it apart with a spatula.

Step 3: Layer the Casserole

Grease a baking dish. Layer half of the sliced potatoes at the bottom.

Top with half of the cooked beef and sprinkle half of the shredded cheddar cheese.

Repeat the layers. Pour beef broth evenly over the top (add milk too if using).

Step 4: Bake Until Golden

Cover the dish tightly with foil. Bake for 35–40 minutes until potatoes are fork-tender.

Remove the foil, sprinkle with Parmesan, and bake uncovered for another 10 minutes until bubbly and golden brown.

Step 5: Rest and Serve

Let the casserole rest for 5 minutes to set. Garnish with fresh parsley. Slice and enjoy!

What to Serve It With

A fresh green salad with vinaigrette

Steamed green beans or roasted carrots

Warm crusty bread or dinner rolls

Variations / Substitutions

Use ground turkey or chicken for a leaner version.

Add bell peppers or mushrooms for extra veggies.

Swap cheddar with mozzarella or Monterey Jack.

Go dairy-free by using plant-based cheese and skipping milk.

Storage & Leftovers

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap individual portions and freeze for up to 2 months.

Reheat: Warm in the oven or microwave until heated through.

FAQs

Can I make this ahead of time?
Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking.

Do I need to cook the potatoes first?
No, slicing them thinly ensures they cook perfectly in the oven.

Can I use a different type of cheese?
Absolutely. Mozzarella, Swiss, or Colby Jack all work well.

How do I make it vegetarian?
Swap the beef for plant-based ground meat or sautéed lentils.

Will sweet potatoes work in this recipe?
Yes, they’ll add a touch of sweetness and pair nicely with the cheese.

Can I add more vegetables?
Definitely! Try layering in spinach, zucchini, or shredded carrots.

What if I don’t have beef broth?
You can use chicken broth or even vegetable broth in a pinch.

Final Thoughts

This cheesy ground beef and potato casserole is one of those recipes that brings everyone to the table—simple, satisfying, and full of flavor.

It’s the kind of dish I turn to when I want something cozy without the fuss.

And honestly, that golden cheesy crust? It seals the deal every single time.

The Boat Shed Kitchen