Some nights you just need a really hearty meal that will stick to your ribs. This Cheesy Beef & Potato Casserole fits the bill! The layers of flavor in this casserole are simple but so delish. You are likely to have most of the ingredients on hand. And the easy prep process makes this perfect for a weeknight meal. It would also be a great dish to add to a meal train or pot-luck.
I used red and gold baby potatoes, but if you can’t find them you could use all one variety. You could also use Yukon gold potatoes cut into 1-inch chunks then sliced. You do want to make sure the potatoes are not too thick, so that they cook all the way through. Your whole family is going to love the mixture of soft potatoes on the bottom and few crispy ones on the top. By cooking up the ground beef in the bacon grease, you get that smoky bacon flavor throughout the whole meal, not just from the bits on the top.
Since this is a very filling casserole, I decided to just serve it up with a couple biscuits. I used the flaky layer variety and almost all of us ended making little tacos by taking a layer of biscuit and filling it up with the casserole. It was so so tasty. You could also go the salad route or even a veggie side dish like green beans or peas.
Now Let’s Get Cookin’!
Cheesy Beef & Potato Casserole
- 1 13×9 Baking Dish
- 4 strips Bacon cut into ½-inch pieces
- ½ Yellow Onion diced
- 4 Garlic Cloves minced
- 2 lb Ground Beef
- ¼ cup Worcestershire Sauce
- 1 tsp Italian Seasoning
- 1 tsp Paprika
- 1½ lb Baby Potatoes cut into ¼-inch slices
- 2 cups Sharp Cheddar Cheese
- 1 cup Heavy Cream
- 3 Scallions chopped
- Preheat oven to 400degF.
- In a large saute pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Do not discard grease.
- Add onions and garlic to bacon grease. Saute for 3 minutes then add ground beef, Worcestershire sauce, Italian seasoning, and paprika. Cook and crumble until no longer pink.
- Place half of the potato slices evenly across the bottom of the 13×9 baking dish. Sprinkle with one cup of cheese. Use a slotted spoon to transfer beef mixture to baking dish. Top with remaining potatoes. Pour heavy cream over top. Sprinkle with remaining cheese and bacon. Back in oven for 45 minutes.
- Remove from oven and sprinkle with scallions. Let rest for at least 5 minutes before serving.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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