Ground Beef Potato Casserole

This creamy ground beef potato casserole brings together buttery Yukon gold potatoes, savory beef, and a melty Colby Jack cheese layer that is just impossible to resist. Whenever I want that home-cooked feeling on chilly evenings, this is the dish that goes in my oven. The scent of baked cheese and onions always signals comfort food in our house.

My family cannot get enough of this casserole on busy weeknights. The first time I made it for a Sunday lunch, nobody spoke for the first ten minutes—just happy eating.

Gather Your Ingredients

• Yukon gold potatoes: Because they hold their shape and add buttery flavor look for smooth skins and firm texture
• Lean ground beef: Delivers meaty richness choose beef that looks bright red for freshness
• Sweet yellow onion: For mellow flavor select onions that feel heavy for their size
• Minced garlic: Gives depth shop for plump garlic bulbs with tight skin
• Cream of mushroom soup: Ties the dish together with silky creaminess choose low-sodium if watching salt
• Half and half: Makes the layers extra rich use real dairy for the best taste
• Onion powder: For extra savory notes select a fresh tin for maximum flavor
• Kosher salt: Since it seasons evenly and brings out every layer
• Freshly cracked black pepper: For gentle fragrant heat grind fresh for the biggest flavor
• Colby Jack cheese: Gives melty tangy creaminess shred it yourself if you can for the smoothest melt

How to Make It

Prepare the Potatoes:

Slice the Yukon gold potatoes as thinly and evenly as possible eighth-inch slices are perfect because they cook through but stay tender leave the skins on for extra flavor or peel for a smoother bite soak the slices in cold water as you go to prevent browning

Brown the Beef Mixture:

Heat a large saucepan over medium-high then add ground beef diced sweet onion and minced garlic cook and stir until the beef loses its raw color and the onions become golden about eight to ten minutes break up the meat well so it is crumbly and fully cooked through drain off any excess oil this ensures the final casserole is not greasy

Blend the Cream Mixture:

In a medium bowl whisk the cream of mushroom soup with the half and half onion powder kosher salt and pepper keep whisking until the mixture turns creamy and smooth this is the sauce that creates the luscious texture between layers

Layer the Casserole:

Drain your potato slices neatly pat dry if needed to avoid extra moisture in the casserole in your baking dish start with a layer of potatoes followed by a third of the beef mixture scatter a layer of shredded cheese then spoon over a third of the soup mixture repeat these layers for a second round so each bite gets beef cheesy goodness and plenty of sauce

Add the Final Layer and Bake:

Finish with a final layer of potatoes then beef pour over the remaining cream sauce and top generously with the rest of the shredded cheese make sure the top layer is well covered so it bakes up golden and bubbling tightly cover with foil place in your preheated oven and bake for one hour and ten minutes then uncover and let it bake until the cheese browns and the edges are bubbling about twenty more minutes

Rest and Serve:

After removing from the oven let your casserole rest for fifteen minutes the rest time lets the layers set for clean slices and even richer flavor serve warm and watch the cheesy strings stretch as you scoop

This recipe is all about the potatoes for me—Yukon golds give every bite a buttery richness that reminds me of the casseroles at our family's holiday table. My kids love fighting over the cheesiest corner pieces.

Flavor Boosters

Try swapping in Monterey Jack or cheddar cheese, or add a little sour cream into the soup mixture for extra tang. A dash of smoked paprika can add warmth in the colder months, and blending in green peas or corn gives fresh sweetness. For more flavor, garnish with chives or stir in roasted butternut squash seasonally.

Serving Suggestions

I like to serve this casserole with crisp green salad or roasted broccoli to cut through the richness. Warm dinner rolls for soaking up any sauce are always a winner. A dash of fresh chives is a lovely finishing touch for color and a mild onion flavor.

Creative Twists

Use ground turkey for a lighter version or russet potatoes for a slightly starchier bite. Top with sliced tomatoes in summer or mix in roasted vegetables for color and flavor. Freeze portions for weeknight dinners or bring a baking dish to share at potlucks.

Let the casserole rest before serving for clean slices and deep flavor. Store leftovers tightly wrapped—they taste even better the next day.

Common Questions About This Recipe

→ What type of potatoes work best?

Yukon gold potatoes hold their shape well and offer a creamy texture, making them ideal for this dish.

→ Can I make this ahead of time?

Yes, you can assemble the casserole and refrigerate it until you're ready to bake.

→ Should potatoes be peeled before slicing?

Peeling is optional; leaving the skins on adds nutrients and texture, but you can peel them if preferred.

→ How do I prevent the potatoes from browning?

Keep sliced potatoes in water to prevent oxidation until ready to assemble.

→ What cheese can I substitute for Colby Jack?

Cheddar or Monterey Jack make great alternatives for similar melt and flavor.