This “Cheesy Ground Beef and Potato Bake” is a hearty and satisfying casserole that offers layers of comforting flavors and textures, as prominently displayed in the accompanying image. The top panel reveals a beautifully baked dish, boasting a golden-brown, bubbly layer of melted cheese that hints at its savory richness. Beneath this enticing crust, distinct layers are visible: a robust, well-seasoned ground beef mixture alternating with creamy, perhaps mashed or thinly sliced, potato layers. The bottom panel provides an even more enticing view, with a generous scoop lifted from the casserole, showcasing the gooey, stretchy cheese, the rich brown of the meat, and the soft, comforting texture of the potatoes, all harmoniously combined. This dish is the epitome of comfort food – substantial, flavorful, and perfect for feeding a crowd or providing delicious leftovers. It’s a versatile casserole that can be adapted with various seasonings and additions, but at its heart, it relies on the classic pairing of savory meat and tender potatoes, elevated by plenty of melted cheese. Ideal for family dinners, potlucks, or meal prepping, this bake offers a complete meal in one dish. This comprehensive recipe will guide you through preparing each component – the seasoned ground beef, the creamy potato base, and the cheesy topping – and layering them to create a casserole that is as visually appealing as it is deliciously satisfying, mirroring the tempting images provided.
Ingredients:
- For the Potato Layers:
- 4-5 large potatoes (about 2 lbs or 900g), such as Russet or Yukon Gold
- 4 tablespoons unsalted butter
- ½ cup (120ml) milk (whole or 2%) or half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: Pinch of garlic powder or onion powder for extra flavor
- For the Ground Beef Mixture:
- 1 ½ pounds (680g) lean ground beef (or ground turkey/chicken for a lighter option)
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1 (14.5 ounce / 411g) can diced tomatoes, undrained
- 1 (8 ounce / 226g) can tomato sauce
- 1 teaspoon dried Italian seasoning (or ½ tsp dried oregano + ½ tsp dried basil)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- Optional: 1 bell pepper (any color), diced
- Optional: 1 tablespoon Worcestershire sauce for umami depth
- For the Cheese Topping:
- 2 cups (220g) shredded cheese (such as mozzarella, cheddar, Monterey Jack, or a blend), plus extra for sprinkling if desired
- Equipment:
- Large oven-safe baking dish (approx. 9×13 inch / 23×33 cm or a deep 8×8 inch / 20×20 cm dish if halving recipe, or a round dish similar to image)
- Large pot for boiling potatoes
- Potato masher or electric mixer (for mashed potatoes)
- Large skillet or Dutch oven
- Spatula or wooden spoon
Instructions:
Part 1: Prepare the Potato Layers
- Peel and Cook Potatoes: Peel the potatoes and cut them into 1-inch (2.5 cm) chunks. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain and Mash: Drain the cooked potatoes thoroughly. Return them to the hot pot (off the heat) to allow any remaining moisture to evaporate for a minute or two.
- Prepare Mashed Potatoes: Add the butter, milk, salt, pepper, and optional garlic/onion powder to the drained potatoes. Mash with a potato masher until smooth and creamy. Alternatively, use an electric mixer on low speed for very smooth mashed potatoes. Taste and adjust seasoning as needed. Set aside.
Part 2: Prepare the Ground Beef Mixture
- Brown Ground Beef: In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon as it cooks. Cook until no pink remains, about 8-10 minutes.
- Drain Fat: Carefully drain any excess fat from the cooked ground beef.
- Sauté Aromatics: Add the chopped onion and minced garlic (and optional diced bell pepper) to the skillet with the ground beef. Sauté for 5-7 minutes, or until the onions are softened and translucent.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes (undrained), tomato sauce, Italian seasoning, salt, and pepper. If using, add Worcestershire sauce.
- Simmer: Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings as needed.
Part 3: Assemble the Casserole
- Preheat Oven: Preheat your oven to 375∘F (190∘C).
- Grease Baking Dish: Lightly grease your chosen oven-safe baking dish. The image shows a deep round dish, but a standard 9×13 inch rectangular dish works well too.
- First Potato Layer: Spread half of the mashed potatoes evenly over the bottom of the prepared baking dish.
- First Meat Layer: Spoon half of the ground beef mixture evenly over the first potato layer.
- Repeat Layers: Repeat with the remaining half of the mashed potatoes, spreading it over the meat layer. Then, top with the remaining ground beef mixture. This creates the appealing layered look seen in the image.
- Add Cheese Topping: Generously sprinkle the 2 cups of shredded cheese evenly over the top layer of the ground beef mixture. If desired, you can add an extra sprinkle for more cheesiness, similar to the golden, bubbly top in the image.
Part 4: Bake and Serve
- Bake Casserole: Place the assembled casserole in the preheated oven. Bake for 25-35 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese on top is melted, golden brown, and slightly bubbly.
- Rest: Once baked, remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the layers to set slightly, making it easier to scoop and serve.
- Serve: Scoop out generous portions of the “Cheesy Ground Beef and Potato Bake” and serve warm. It’s a complete meal on its own, but can be accompanied by a simple green salad or some crusty bread.
Tips for Success:
- Potato Consistency: For the potato layers, you want them mashed but not too runny. If they are too thin, the casserole might be watery.
- Lean Ground Beef: Using lean ground beef reduces the amount of fat you need to drain, making the process quicker and the dish less greasy.
- Seasoning is Key: Don’t be shy with seasoning the ground beef mixture. Taste and adjust the salt and pepper to your preference.
- Cooling Time: While not explicitly mentioned for this dish, allowing the casserole to rest for a few minutes after baking helps the layers solidify, making for cleaner scoops. The image shows a well-defined scoop.
- Cheese Choice: Any good melting cheese or blend will work well for the topping. The image suggests a pale yellow, likely cheddar or mozzarella blend.
- Customization: Feel free to add other vegetables to the ground beef mixture, such as corn, peas, or diced carrots, for added nutrition and color.
- Make Ahead: This casserole is excellent for making ahead. Assemble it, cover tightly with foil, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold. You can also freeze it unbaked (cover tightly with foil and plastic wrap) for up to 1 month; thaw overnight in the refrigerator before baking.