Description
A hearty, layered casserole of seasoned ground beef, thinly sliced potatoes, sautéed aromatics, and gooey cheddar baked until golden. Comforting, make-ahead friendly, and perfect for family dinners.
Ingredients
Scale
- 1 1/2 pounds ground beef
- 4 large russet potatoes, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 2 cups shredded cheddar cheese
- 1 cup whole milk
- 2 tablespoons butter, dotted
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Preheat Your Equipment: Preheat the oven to 375°F (190°C).
- Combine Ingredients: In a large skillet over medium heat, brown 1 1/2 pounds ground beef until no longer pink. Add 1 large thinly sliced yellow onion, 1 medium diced green bell pepper, and 3 minced garlic cloves. Cook until vegetables are softened. Season with 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme.
- Prepare Your Cooking Vessel: Lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble the Dish: Layer half of the thinly sliced potatoes in the bottom of the prepared dish and season lightly. Spread half of the beef and vegetable mixture over the potatoes, then sprinkle with 1 cup of the shredded cheddar cheese. Repeat with the remaining potatoes, the rest of the beef mixture, and the remaining 1 cup of cheese.
- Cook to Perfection: Pour 1 cup whole milk evenly over the assembled layers and dot the top with 2 tablespoons butter. Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake an additional 15 minutes until the top is golden and bubbly and potatoes are tender.
- Finishing Touches: Remove from the oven and let the casserole rest for 10 minutes to set the layers and make slicing easier.
- Serve and Enjoy: Slice into 6 portions and serve warm, paired with a crisp salad or steamed vegetables.
Notes
- Shred your own cheese for better melt and flavor.
- Even slices matter: Use a mandoline or sharp knife to slice potatoes evenly so they cook through uniformly.
- Make-ahead: Assemble, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if chilled.
- Freeze option: Assemble in a freezer-safe dish, wrap tightly, and freeze up to 2 months. Thaw overnight before baking.
Nutrition
- Serving Size: 1/6 of recipe (about 300g)
- Calories: 430
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 85 mg
Keywords: Hobo Layered Beef & Potato Casserole, beef potato casserole, comfort food, make ahead casserole, family dinner