I make this dish when I need a quick, filling meal. I first tried it on a busy week when I had a few potatoes and a pound of beef. It came together fast and the whole family liked it. I keep making it for simple weeknights and for nights when I need to use what I have on hand.
This recipe became useful because it uses few tools and cheap food. It warms the house and fills plates. I like that I can change the cheese or spices if I want. It is honest home food that cooks in one dish and cleans up fast.
This is a simple beef and potato bake that bakes in one pan. It tastes warm, cheesy, and a little savory from the herbs. People usually make it for weeknight dinners, for a casual family meal, or to feed guests without fuss. It is close to other easy casseroles like a tater tot casserole with ground beef, but it uses sliced potatoes for a firmer bite and a crisp top.
Why make this recipe
Make this dish when you want a fast, home-cooked meal with little work. It takes about an hour from start to finish and needs one baking dish. The steps are simple and the flavors are plain but good. It uses common store foods like ground beef, potatoes, and cheese. This makes it cheap and easy to plan. You can cook it on busy nights or bring it to a potluck.
How to make this recipe
You brown the beef first, then add onion and garlic to build flavor. Next you layer the cooked beef in a dish and put the sliced potatoes on top. You season the potatoes and add cheese and a bit of liquid so the potatoes cook well. Then you cover and bake, and later remove the foil to brown the top. For another one-dish idea, try this cheesy penne with ground beef if you want pasta instead of potatoes.
Ingredients
1 lb ground beef — the main protein and flavor.
1 tablespoon olive oil — to brown onion and help cook the beef.
1 medium onion, chopped — adds mild sweet flavor.
2 cloves garlic, minced — adds aroma and depth.
4-5 medium potatoes, thinly sliced — they make the base and bulk of the dish.
1 1/2 cups shredded cheddar cheese — for gooey top and taste.
1/2 cup grated Parmesan cheese — for a slightly sharp finish.
1 teaspoon dried Italian seasoning and 1/2 teaspoon paprika — for simple spice.
Salt and pepper to taste — to season.
1/2 cup beef broth or water — keeps potatoes moist while baking.
1/4 cup milk (optional) — for extra creaminess.
Fresh parsley for garnish (optional) — adds color and freshness.
Directions
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or olive oil.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat if needed.
Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes until the onion becomes soft and translucent.
Layer the thinly sliced potatoes on top of the ground beef in the prepared baking dish. First, spread the cooked ground beef mixture evenly in the bottom of the dish. Then, arrange the potatoes on top, seasoning them with salt, pepper, Italian seasoning, and paprika.
Sprinkle the shredded cheddar and grated Parmesan cheese over the beef. Pour the beef broth (or water) around the edges of the casserole to keep the potatoes moist while baking. Optionally, drizzle with milk for extra creaminess.
Cover the casserole with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
Garnish with fresh parsley if desired and serve hot!
Notes: Browning the beef first builds flavor. Draining excess fat prevents a greasy bake. Adding liquid around the edges helps the potatoes cook without soaking the top. Removing foil near the end lets the cheese brown.
How to serve this recipe
Serve this dish hot from the oven. Cut it in squares and use a wide spatula to lift portions. It goes well with a simple green salad or steamed green beans. For a lighter side, serve sliced tomatoes or cucumber. For a fuller meal, add warmed bread or dinner rolls. Let the dish sit for five minutes before serving so it firms up and is easier to plate.
How to store this recipe
Cool the leftover casserole to room temperature, then cover and place in the fridge. It keeps well for 3 to 4 days in an airtight container or covered dish. For longer storage, cut into portions and freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating. Reheat in the oven at 350°F (175°C) until warm, or microwave a plate-sized portion for a few minutes.
Tips to make this recipe
Slice the potatoes thin and even so they cook through in the time given. If slices are thick, add more liquid or bake longer. Taste and adjust salt before baking. Use low-moisture cheese for less liquid. If the top browns too fast, cover again for the last minutes. For other ideas with ground beef, see this ground beef philly cheesesteaks post for a different way to use beef.
Variation
Swap potatoes for thin sweet potatoes for a sweeter bend. Use mozzarella or a blend of cheeses for a milder melt. Add a layer of sliced bell peppers or mushrooms with the onions for more veg. For a spicier version, add chili flakes or cayenne. If you need a vegetarian option, use cooked lentils or a plant-based ground beef substitute instead of the meat.
FAQs
Q: Can I use frozen potatoes?
A: Yes, but thaw and pat dry first so they do not add extra water.
Q: Can I make this ahead?
A: Yes. Assemble in the dish, keep covered in the fridge, and bake within 24 hours.
Q: Do I have to use beef broth?
A: No. Water works, but broth adds more flavor.
Q: Can I use less cheese?
A: Yes. Use the amount you like, but cheese helps hold the top together.
Conclusion
This casserole is a simple, one-dish meal that fills plates and saves time. It works for busy nights, for guests, or for a leftover lunch. If you want another take on this idea, you can compare to the version on Taste Of Recipe for a rustic twist. For another classic home cook version, see the recipe on The Country Cook.
Print
Beef and Potato Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A simple, one-dish beef and potato bake that’s quick and filling, perfect for busy weeknights.
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4–5 medium potatoes, thinly sliced
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup beef broth or water
- 1/4 cup milk (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned (5-7 minutes). Drain excess fat if needed.
- Add chopped onion and minced garlic to the skillet. Cook for another 3-4 minutes until onion is soft.
- Layer sliced potatoes on top of the cooked beef in the prepared baking dish. Season with salt, pepper, Italian seasoning, and paprika.
- Sprinkle shredded cheddar and grated Parmesan cheese over the beef. Pour beef broth (or water) around edges to keep potatoes moist. Optionally drizzle with milk.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until potatoes are tender and cheese is bubbly.
- Garnish with fresh parsley if desired and serve hot!
Notes
Browning the beef builds flavor. Draining excess fat prevents greasiness. Adding liquid around the edges helps potatoes cook without soaking the top. Removing foil lets the cheese brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
