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Ground Beef Potatoes Casserole

Ground Beef Potatoes Casserole
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This Ground Beef and Potatoes Casserole brings together seasoned ground beef, tender cubes of potato, and plenty of melty cheddar cheese for true comfort food.

Ingredients

Scale
  • 1 pound ground beef (80-85% lean)
  • 4 medium russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese, sharp cheddar preferred
  • 1 cup sour cream, full fat for best texture
  • 1/2 cup beef broth, low sodium
  • 1 tablespoon olive oil, extra virgin preferred
  • 1 teaspoon salt, fine sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika

Instructions

  1. Preheat oven to 375°F. Dice peeled potatoes into small, uniform cubes about half inch wide and set aside.
  2. Finely chop onion and mince garlic cloves.
  3. Heat olive oil in large skillet over medium heat. Add onion and garlic and cook 4-5 minutes, stirring often, until soft and fragrant with golden edges.
  4. Add ground beef to skillet, breaking up with wooden spoon. Sprinkle in salt, black pepper, thyme, and paprika. Cook 7-8 minutes, stirring and breaking into small crumbles, until fully browned with no pink remaining.
  5. Pour in beef broth and stir thoroughly, scraping up browned bits. Simmer 4 minutes to let flavors meld and liquid reduce slightly.
  6. Remove from heat. In large bowl, gently mix beef mixture with diced raw potatoes. Add sour cream and half the cheddar (1/2 cup). Fold together well so potatoes are evenly coated.
  7. Spoon mixture into lightly greased 9×13 inch baking dish and spread into even layer. Sprinkle remaining cheddar evenly over top.
  8. Cover tightly with foil and bake 30 minutes until potatoes are soft.
  9. Remove foil and return to oven for 10-15 minutes until cheese is bubbling and golden brown.
  10. Let rest 10 minutes before serving to allow sauce to thicken. Serve hot.

Notes

  • Use Yukon Gold potatoes for best texture and naturally buttery flavor.
  • Dice potatoes into uniform 1/2-inch cubes for even cooking.
  • Sharp cheddar provides more flavor than mild.
  • Full-fat sour cream creates creamiest texture.
  • Test potatoes with fork before uncovering. If still firm, cover and bake 10 minutes more.
  • Ground turkey or chicken can substitute for lighter version. Add extra olive oil.

Nutrition

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