Cheesy Beef Potato Comfort

This cheesy ground beef and potato casserole is the dish my family asks for when they need a little extra comfort. It’s a bubbling, golden brown masterpiece of simple ingredients layered together to create something truly special. It fills the whole house with an incredible aroma and guarantees clean plates every single time.

I first made this casserole for a family potluck, and it vanished in minutes. Now, it’s our go to meal for chilly evenings when we all need a warm, cheesy hug in a bowl.

Ingredients

• Yukon Gold Potatoes: Two pounds, their waxy, creamy texture holds up beautifully without getting mushy during the long bake.
• Lean Ground Beef: One pound, using a lean variety means less grease to drain off, making the final dish richer.
• Sweet Yellow Onion: One whole onion, this provides a sweet, aromatic foundation that complements the savory beef.
• Garlic: Two cloves, because almost every great savory dish starts with fresh garlic.
• Condensed Cream of Mushroom Soup: One can, this is the secret to an incredibly creamy and flavorful sauce with zero fuss.
• Half and Half: A half cup, it thins the soup into a perfectly luscious sauce that coats every layer.
• Onion Powder: One teaspoon, this adds a deeper, toasted onion flavor that supports the fresh onion.
• Kosher Salt and Black Pepper: For seasoning, always taste as you go, especially since the soup has salt.
• Colby Jack Cheese: Two cups shredded, this blend melts into a beautifully smooth and gooey topping with a mild flavor.

Step by Step Instructions

Prepare the Potatoes:

Slice your potatoes into very thin, uniform rounds, about an eighth of an inch thick. A mandoline slicer is fantastic for this, but a sharp knife and a steady hand work too. Place the slices in a bowl of cold water immediately to keep them from browning while you prepare everything else.

Brown the Beef and Aromatics:

In a large saucepan or Dutch oven, cook the ground beef, diced sweet onion, and minced garlic over medium high heat. Use a wooden spoon to break the beef into small crumbles as it cooks. Continue cooking, stirring often, until the beef is no longer pink and the onions are soft and translucent. This step is crucial for building the savory foundation of the casserole. Drain off all the excess fat before moving on.

Mix Up the Creamy Sauce:

In a medium mixing bowl, whisk together the condensed cream of mushroom soup, half and half, onion powder, kosher salt, and fresh cracked black pepper. Keep whisking until the mixture is completely smooth and free of lumps. This simple sauce is what brings the whole casserole together.

Assemble the Casserole Layers:

Grease a 9x13 inch baking dish. Drain the potatoes well and pat them dry. Arrange half of the potato slices in a single, slightly overlapping layer on the bottom. Evenly sprinkle half of the cooked beef mixture over the potatoes. Top that with half of the shredded Colby Jack cheese, then pour half of the creamy sauce over everything. Repeat the layers one more time, ending with the remaining cheese on top.

Bake to Golden Perfection:

Cover the baking dish tightly with aluminum foil. This traps steam and ensures the potatoes cook through completely. Bake in your preheated 350 degree oven for 70 minutes. After 70 minutes, carefully remove the foil and bake for another 20 minutes. This last uncovered bake is what creates that irresistible golden brown, bubbly cheese crust on top.

Rest and Serve:

This might be the hardest step, but it's important. Let the casserole rest on a wire rack for at least 15 minutes before you slice into it. This allows the layers to set, so you get clean, beautiful slices instead of a soupy pile.

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The secret hero of this dish for me is the Yukon Gold potato. Unlike starchy russets that can fall apart, Yukon Golds become incredibly tender and creamy while still holding their shape. I’ll never forget my grandmother teaching me to slice them thin and even, telling me it was the key to a perfect "scalloped" texture in any casserole.

Storage and Reheating

Leftovers are a dream with this casserole. Simply store any extra portions in an airtight container in the refrigerator for up to four days. To reheat, you can use the microwave for individual servings, but for the best texture, I recommend reheating it in a 350 degree oven until warmed through. This helps recrisp the cheesy top.

Ingredient Substitutions

Don't be afraid to make this recipe your own. If you don't have ground beef, ground turkey or even ground chicken works wonderfully for a lighter version. No Colby Jack? A sharp cheddar, Monterey Jack, or even a provolone blend would be delicious. You can also swap the cream of mushroom soup for cream of chicken or cream of celery for a different flavor profile.

Serving Suggestions

Because this casserole is so rich and hearty, it doesn't need much on the side. A simple green salad with a bright, vinaigrette dressing is the perfect contrast to cut through the richness. Alternatively, a side of steamed green beans, broccoli, or asparagus adds a lovely bit of color and freshness to the plate.

Frequently Asked Questions

→ What's the best way to prevent the potatoes from browning?

Submerge the sliced potatoes in cold water while you prepare the other ingredients. This will prevent oxidation and keep them from turning brown.

→ Can I use a different type of cheese in this casserole?

Absolutely! Colby jack is recommended, but cheddar, Monterey jack, or even a mozzarella blend work beautifully. Choose your favorite melting cheese!

→ Is it possible to prepare this casserole in advance?

Yes! Assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Add 15-20 minutes to the baking time if baking directly from the refrigerator.

→ What can I substitute for cream of mushroom soup?

Cream of chicken or cream of celery soup makes a great alternative. Adjust the seasonings to your liking if you choose a different soup.

→ How do I reheat leftover casserole?

Reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until warmed through. Add a sprinkle of cheese on top before reheating for extra cheesiness.

→ Can I add vegetables to this dish?

Certainly! Adding vegetables like diced bell peppers, peas, or corn to the beef mixture would be delicious. Consider sautéing the vegetables briefly before adding them to the casserole.