Some meals aren’t just about feeding the stomach—they’re about gathering around, sharing stories, and savoring comfort on a plate. This scalloped potato ground beef casserole is one of those dishes that transforms a simple dinner into something quietly memorable. There’s a familiar warmth in the air as the cheese sauce bubbles and the scent of thyme drifts from the oven, mingling with the rich notes of browned beef and caramelized onions. It’s the kind of dish that makes you forget about the day’s chaos, even if just for a little while.
I remember the first time I made this casserole. I was juggling a few things in the kitchen, and the timer went off just as I was halfway through cleaning up—typical multitasking chaos. The crispy top was a bit more golden than I intended, but that added a welcome crunch that no one complained about. We all crowded around the table, plates piled high, and even the kids asked for seconds. It’s funny how a little imperfection can make a dish feel even more homey.
Why You’ll Love It:
- Layers of tender potatoes soak up a creamy, cheesy sauce that’s both indulgent and comforting.
- The seasoned ground beef adds a hearty, savory middle that makes this casserole more than just a side dish.
- It’s simple — and that’s kind of the point. No complicated steps, just straight-up comfort food.
- Leftovers reheat beautifully, making it a practical choice for busy weeks.
Don’t worry if you don’t have a fancy baking dish or special tools. A sturdy casserole dish and some patience are all you really need to make this come together. Serve it with a crisp green salad or some steamed veggies to balance the richness, and you’ve got a meal that feels thoughtful without the fuss.
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Scalloped Potato Ground Beef Casserole
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
Description
A hearty and comforting scalloped potato casserole layered with seasoned ground beef and creamy cheese sauce, perfect for a family dinner.
Ingredients
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
4 cups thinly sliced peeled russet potatoes (about 4 medium potatoes)
1/4 cup grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef and cook until the onion is translucent, about 5 minutes.
Season the beef mixture with salt, black pepper, and dried thyme. Stir well and remove from heat.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbly.
Gradually whisk in the milk, continuing to whisk until the sauce thickens and comes to a simmer, about 5 minutes.
Remove the sauce from heat and stir in the shredded cheddar and mozzarella cheeses until melted and smooth.
Layer half of the sliced potatoes evenly in the prepared baking dish.
Spread the cooked ground beef mixture evenly over the potatoes.
Pour half of the cheese sauce over the beef layer, spreading gently to cover.
Add the remaining sliced potatoes in an even layer on top of the sauce.
Pour the remaining cheese sauce over the top potatoes, spreading evenly.
Sprinkle the grated Parmesan cheese evenly over the casserole.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking uncovered for an additional 25 minutes, or until the potatoes are tender and the top is golden brown.
Let the casserole rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
Kitchen Notes: I usually use a standard 9×13 baking dish; it fits everything nicely and helps the layers cook evenly. If you want to switch up the cheese blend, adding a bit of Gruyère or a sharper aged cheddar can bring a different depth, but I haven’t tested all variations extensively. Sometimes, I toss in a handful of fresh herbs on top before baking—thyme or rosemary work well, but don’t overdo it or the flavors get muddled. Serving this with a simple side of steamed green beans or a tangy slaw can cut through the richness. I’ve even tried stirring in some sautéed mushrooms with the beef for an earthier twist, but that’s just me experimenting.
FAQ:
Can I make this ahead? Yes, you can assemble it a day before and keep it covered in the fridge. Just add a little extra baking time when you cook it straight from cold.
Is it freezer-friendly? Definitely. Freeze in portions or whole, then thaw overnight before reheating.
Can I use different potatoes? Russets are best for the texture, but Yukon Golds might work if you slice them thinly.
Ready to dive into something warm and satisfying? Save this recipe, print it out, and get ready for a dinner that feels like a hug in casserole form.