Description
Cheesy Potato and Ground Beef Casserole
Ingredients:
500g ground beef
4 large potatoes, thinly sliced
1 onion, finely chopped
2 cups shredded cheddar cheese
1 cup beef broth
2 tbsp tomato paste
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
1 tbsp olive oil
Fresh parsley for garnish
Instructions:
1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil and sauté onions until translucent.
3. Add ground beef, garlic powder, paprika, salt, and pepper. Cook until browned.
4. Stir in tomato paste and beef broth. Simmer for 5 minutes.
5. In a greased baking dish, layer half of the potato slices.
6. Top with the beef mixture and half of the cheese.
7. Add another layer of potatoes and sprinkle with remaining cheese.
8. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 10 minutes to brown the cheese.
9. Garnish with fresh parsley and serve hot!
Step-by-Step Guide
Follow this detailed walkthrough for perfect results. First, preheat your oven to 180°C (350°F) and grease a 9×13 inch baking dish. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Add the 500g of ground beef, breaking it apart with a spoon. Season with garlic powder, paprika, salt, and pepper. Cook for 6-8 minutes until the beef is fully browned and no pink remains.
Reduce heat to low. Stir in the 2 tablespoons of tomato paste until the beef is coated. Pour in the 1 cup of beef broth, stir well, and let the mixture simmer for 5 minutes to slightly reduce. While it simmers, thinly slice your 4 large potatoes (a mandoline is ideal for uniform thickness). In your prepared dish, create a single, even layer using half of the potato slices. Spoon the entire beef mixture over this first potato layer, spreading it evenly. Sprinkle 1 cup of the shredded cheddar cheese over the beef. Layer the remaining potato slices on top. Finally, sprinkle the last cup of cheese over everything. Cover the dish tightly with aluminum foil.
Bake, covered, for 45 minutes. The foil traps steam, cooking the potatoes through. Then, carefully remove the foil and bake for another 10-15 minutes, until the top is golden brown and bubbly. Let it rest for 5-10 minutes before garnishing with fresh parsley and serving.
Serving Suggestions
This hearty casserole is a complete meal on its own. For a lighter accompaniment, serve it with a crisp green salad tossed in a vinaigrette to cut through the richness. Steamed green beans, roasted broccoli, or glazed carrots also make excellent side dishes. A dollop of sour cream or a side of crusty bread for soaking up any delicious juices is always a crowd-pleaser.
How-to Summary
Brown seasoned beef and onions, mix with tomato paste and broth. In a baking dish, layer half the sliced potatoes, the beef mixture, half the cheese, then the remaining potatoes and cheese. Cover and bake at 180°C (350°F) for 45 minutes. Uncover and bake 10 more minutes until golden. Garnish and serve.
Frequently Asked Questions
Can I prepare this casserole ahead of time? Yes. Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time when cooking from cold.
What can I use instead of fresh potatoes? You can use a 30-ounce bag of frozen shredded hash browns (thawed and patted dry) for a quicker option. The texture will be different but still delicious.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or the entire dish, covered, in a 160°C (325°F) oven until warmed through.
Can I use a different type of cheese? Absolutely. A Monterey Jack blend, Colby, or even a pepper jack for a kick would work well. For best melting, avoid pre-shredded cheeses with anti-caking agents.
My potatoes are still firm after baking. What happened? This usually means the slices were cut too thick. Ensure they are uniformly thin (about 1/8 inch). You can also parboil the potato slices for 5 minutes before assembling to guarantee tenderness.
Common Mistakes to Avoid
- Skipping the simmer: Not simmering the beef and broth mixture can result in a watery casserole.
- Uneven potato slices: Thick slices won’t cook through. Use a mandoline or food processor for consistency.
- Forgetting to grease the dish: This leads to difficult cleanup and stuck-on potatoes.
- Overcrowding the skillet: Browning the beef in a too-small pan steams it instead of browning it. Cook in batches if needed.
- Skipping the rest time: Cutting in immediately causes the casserole to fall apart. Let it set for 5-10 minutes.
Conclusion
This Cheesy Potato and Ground Beef Casserole is the epitome of comfort food—simple, satisfying, and endlessly customizable. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a perfectly cooked, flavorful dish that will become a family favorite. Its make-ahead flexibility and one-dish simplicity make it ideal for busy weeknights or casual gatherings. Enjoy the delicious, hearty results of this classic recipe.