Cheesy Beef and Potato Bake

This Cheesy Beef and Potato Bake is the kind of comfort food my family cannot get enough of on a chilly night It is an irresistible marriage of tender potatoes savory beef and browned bubbling cheese all baked together in one hearty dish

I made this the first time when we needed something that would stretch leftovers and fill everyone up The cheesy top is always the first part to disappear

Ingredients

• Ground beef: Choose 80 or 20 or 85 or 15 for a balance of flavor and less grease Look for beef with a fresh red color
• Potatoes: Russet or Yukon Gold both give creamy texture and hold up well in the bake Pick firm potatoes with no green spots
• Onion and garlic: Fresh aromatics deepen the flavor Pre-chopped saves time but always check for freshness
• All-purpose flour: This thickens your cheese sauce Bleached or unbleached flour both work
• Milk: Whole or 2 percent adds a creamy base for the cheese sauce Use very cold milk for lump-free results
• Beef broth: Low sodium lets you control seasoning Homemade broth adds even richer flavor
• Cheddar and mozzarella cheese: A blend means both gooey stretch and sharp creamy notes Always shred your own cheese for best melt and flavor
• Unsalted butter: Essential for silky richness Use New Zealand or European style if possible
• Olive oil: For browning the beef and developing flavor Choose extra virgin for the best taste
• Dried thyme and rosemary: Add a savory aromatic lift to every bite Rub the herbs between your hands to release fragrance
• Salt and black pepper: Adjust to your liking Use freshly ground pepper for more warmth
• Fresh parsley: Totally optional but gives a hint of freshness and great color

Instructions

Prep the Potatoes and Veggies:

Peel the potatoes and slice them as thinly as possible about one eighth inch Use a sharp knife or mandoline Dice the onion and mince the garlic for even cooking

Brown the Beef:

Heat olive oil in a large skillet over medium high Add the ground beef and cook while breaking it up with a spoon until evenly browned and no pink remains Drain any excess grease to avoid a greasy casserole

Sauté Aromatics and Season:

Add diced onion to the browned beef in the skillet Cook gently until the onions turn soft and translucent This takes about five minutes Stir in the garlic along with thyme and rosemary Let everything sizzle just long enough to smell the herbs then season to taste with salt and pepper Remove the mixture from the skillet and set aside

Make the Cheese Sauce:

In the same skillet melt the butter over medium heat Sprinkle in the flour and whisk constantly until a smooth thick paste forms and the flour loses its raw smell about two minutes Slowly pour in cold milk and beef broth whisking steadily to keep the sauce silky smooth Simmer the sauce gently for five to seven minutes until it coats the back of a spoon

Add Cheese and Finish the Sauce:

With the skillet off the heat stir in shredded cheddar and half the mozzarella cheese Stir until both cheeses melt into a rich thick sauce Taste and adjust salt and pepper as you like

Layer the Bake:

Arrange half of the sliced potatoes in a single snug layer along the bottom of your prepared baking dish Spread with half the beef mixture then spoon over half the cheese sauce Repeat with remaining potatoes beef and sauce to create sturdy even layers

Top and Bake:

Sprinkle the rest of the mozzarella cheese evenly over the top Cover loosely with foil to allow some steam Place in the oven and bake for forty five minutes Take off the foil and bake fifteen to twenty minutes more until the potatoes are fork tender and the cheese is browned and bubbling

Rest and Serve:

Let the casserole cool for at least ten or fifteen minutes before cutting This rests the layers and makes serving neat Sprinkle with fresh parsley for a pop of color and freshness

I love using fresh grated cheddar for this bake because it melts so smooth and rich My kids always hover by the oven near the end just waiting for the cheese to get that perfect golden crust

Storage Tips

Cool the bake completely before covering and storing in the fridge for up to four days Reheat covered in the oven at three hundred fifty degrees for best results If freezing use double foil to prevent freezer burn and thaw overnight in the fridge

Ingredient Substitutions

Swap ground turkey or chicken for beef for a lighter dish Sweet potatoes can add a touch of extra sweetness and color For a more intense flavor use smoked gouda or gruyere in place of mozzarella

Serving Suggestions

Serve big squares of this bake with a crisp green salad for contrast Garlic green beans or roasted carrots also make a great side It is hearty enough on its own for a one pan dinner

Cultural and Historical Context

This recipe draws inspiration from traditional potato and meat casseroles found across Europe Such comforting dishes were designed to use up meat scraps and fill hungry families on little budget The cheesy topping makes this one totally American and crowd appealing

Seasonal Adaptations

Try adding sautéed spinach or kale in the winter for extra greens Mix in zucchini or bell peppers during summer For holidays layer with thin slices of cooked ham between the potatoes

This bake is famous for getting picky kids to eat their veggies and is sure to be a new family classic Serve it up hot and enjoy that golden cheese on top

Recipe FAQs

→ How thin should I slice the potatoes?

For even cooking, slice potatoes about 1/8 inch thick using a sharp knife or mandoline.

→ Can I use other types of cheese?

Yes, try Monterey Jack, Colby, or Swiss for different flavor twists in the cheese sauce and topping.

→ Is it possible to prepare this dish ahead of time?

Assemble and refrigerate up to 24 hours in advance; add baking time if starting from chilled.

→ What potatoes work best for this bake?

Russet or Yukon Gold potatoes hold up well due to their texture and flavor in baked dishes.

→ How do I get a golden, bubbly top?

Remove foil during the last 15-20 minutes of baking. Cheese will brown and bubble beautifully.

→ Can this be made without beef?

Absolutely. You may substitute ground turkey, chicken, or even sautéed mushrooms for a vegetarian option.