This Cheesy Beef & Potato Casserole is a comforting one-dish meal. Thinly sliced potatoes layer with a well-seasoned beef-tomato mixture, topped with melty cheese and baked until bubbly. Easy to scale and great for leftovers.

Ingredients

  • 5 medium potatoes (about 800g), peeled and thinly sliced
  • 1 lb (450 g) ground beef
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup (240 ml) tomato sauce or marinara
  • 2 tbsp olive oil
  • 1 tsp smoked or sweet paprika
  • 1 tsp dried oregano
  • Salt and black pepper, to taste
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded cheddar cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat: Preheat the oven to 400°F (200°C). Grease a 9×13-inch (23×33 cm) baking dish.
  2. Par-cook potatoes: Place sliced potatoes in a pot of salted water. Bring to a boil and simmer 4–6 minutes until slightly tender but not falling apart. Drain and set aside.
  3. Cook the beef: In a large skillet, heat olive oil over medium heat. Sauté onion until translucent (3–4 min). Add garlic and cook 30 sec. Add ground beef, break up with a spoon, and cook until browned. Drain excess fat if needed.
  4. Season: Stir in tomato sauce, paprika, oregano, salt and pepper. Simmer 4–5 minutes to let flavors meld. Remove from heat.
  5. Layer: Spread a thin layer of the beef mixture on the bottom of the baking dish. Arrange a single layer of potato slices over it. Spoon more beef over potatoes, then another potato layer. Continue until ingredients are used (finish with beef layer).
  6. Cheese: Sprinkle mozzarella (and cheddar if using) evenly over the top.
  7. Bake: Cover loosely with foil and bake 25 minutes. Remove foil and bake another 12–15 minutes until cheese is golden and bubbling and potatoes are tender when pierced.
  8. Rest & serve: Let the casserole rest 5–8 minutes. Garnish with chopped parsley, slice and serve warm.

Tips & Variations

  • Smoother sauce: Add 2–3 tbsp tomato paste with the sauce for a richer flavor.
  • Extra veg: Add a layer of sautéed mushrooms or bell peppers with the beef.
  • Cheesy center: Mix some ricotta or cream cheese into the beef for a creamier bite.
  • Make-ahead: Assemble, cover and refrigerate up to 24 hours. Add ~10 minutes to baking time if baking straight from the fridge.
  • Stovetop shortcut: For a faster version, cook thin potato slices in a skillet until almost tender, then finish under the broiler after layering.

Storage & Reheating

Refrigerate leftovers in an airtight container up to 3 days. Reheat portions in the oven at 350°F (175°C) for ~15 minutes or until hot. Freeze individual portions for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (estimate per serving)

Approx. 500–650 kcal depending on portion and cheese amount. Good source of protein and carbohydrates.

Conclusion

This Cheesy Beef & Potato Casserole is family-friendly, flexible, and ideal for weeknight dinners or potlucks. Serve with a crisp green salad or steamed vegetables for a full meal.