Ground Beef Potato Casserole (Print-Friendly Version)
Layers of ground beef, Yukon potatoes, and Colby Jack cheese create a rich, satisfying baked dish.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2.5 pounds Yukon gold potatoes, washed
02 -
2 pounds lean ground beef
03 -
1 cup finely diced sweet yellow onion
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1 tablespoon minced garlic
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10.5 ounces cream of mushroom soup
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1 cup half and half
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1 tablespoon onion powder
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1.5 teaspoons kosher salt
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1 teaspoon freshly cracked black pepper
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3 cups freshly shredded Colby Jack cheese
# How to Make It:
01 -
Cut the Yukon gold potatoes into 1/8-inch thick slices and keep submerged in water to prevent discoloration.
02 -
Set oven to 350°F. Lightly coat a 9x13-inch baking dish with nonstick spray and reserve.
03 -
Sauté ground beef, diced onions, and minced garlic in a large saucepan over medium-high heat until the meat is well browned, breaking apart clumps as it cooks. Drain any rendered fat.
04 -
Combine cream of mushroom soup, half and half, onion powder, kosher salt, and black pepper in a medium bowl, whisking until completely smooth.
05 -
Drain the potato slices and layer one-third of them evenly in the prepared baking dish. Spread one-third of the beef mixture over the potatoes, then sprinkle with 3/4 cup shredded Colby Jack cheese and pour over one-third of the soup mixture.
06 -
Repeat layering process with another one-third of the potatoes, beef mixture, 3/4 cup cheese, and one-third of the soup mixture.
07 -
Arrange remaining potatoes and beef mixture as the top layer. Pour all remaining soup mixture evenly over the top and finish with the remaining 1.5 cups of shredded Colby Jack cheese.
08 -
Cover the dish tightly with aluminum foil and bake for 1 hour and 10 minutes.
09 -
Remove the foil and continue baking for an additional 20 minutes until bubbling and the top is golden.
10 -
Remove from oven and let the casserole stand for 15 minutes to set before portioning for service.
# Extra Suggestions:
01 -
This dish can be assembled up to one day ahead, covered, and refrigerated until baking. For a smoother texture, peel potatoes before slicing if preferred. Oven performance may vary, so check for doneness as baking time concludes.