Cheesy Beef and Potato Bake (Print Version)
Savory layers of beef, potatoes, and melted cheese create an irresistible, comforting dinner favorite.
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef (80/20 or 85/15 blend)
02 -
2 pounds Russet or Yukon Gold potatoes
03 -
1 medium onion, diced
04 -
3 cloves garlic, minced
→ Sauce and Dairy
05 -
1/4 cup all-purpose flour
06 -
2 cups whole or 2% milk
07 -
1/2 cup low-sodium beef broth
08 -
1 cup shredded cheddar cheese
09 -
1 cup shredded mozzarella cheese
10 -
1/4 cup unsalted butter (4 tablespoons)
→ Herbs, Spices, and Garnish
11 -
1 tablespoon olive oil
12 -
1 teaspoon dried thyme
13 -
1/2 teaspoon dried rosemary
14 -
1 teaspoon salt, or to taste
15 -
1/2 teaspoon black pepper, or to taste
16 -
2 tablespoons chopped fresh parsley, optional
# Steps:
01 -
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or nonstick spray.
02 -
Peel and thinly slice potatoes to approximately 1/8-inch thickness. Dice the onion and mince the garlic.
03 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces, until thoroughly browned. Drain off excess fat, if necessary.
04 -
Add diced onion to the skillet and sauté with beef until onion is softened, about 5 minutes. Stir in minced garlic, thyme, and rosemary, cooking for 1 minute until fragrant. Season with salt and black pepper. Transfer beef mixture to a separate bowl and set aside.
05 -
In the same skillet, melt butter over medium heat. Sprinkle in flour and whisk continuously for 1–2 minutes to form a pale roux. Gradually pour in milk and beef broth while whisking to eliminate lumps. Continue cooking and whisking until sauce thickens and begins to simmer, 5–7 minutes. Reduce heat to low, then remove skillet from heat and stir in cheddar and half the mozzarella cheese until fully melted and smooth. Add salt and pepper to taste.
06 -
Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish. Evenly spoon half of the beef mixture over potatoes, followed by half of the cheese sauce. Repeat with remaining potatoes, beef mixture, and cheese sauce.
07 -
Sprinkle remaining mozzarella cheese over the top. Cover the dish with aluminum foil and bake for 45 minutes. Remove foil and continue baking for 15–20 minutes or until potatoes are tender and the cheese is golden and bubbling.
08 -
Remove from oven and let stand for 10–15 minutes to set before slicing. Garnish with chopped parsley if desired and serve hot.
# Notes:
01 -
Letting the bake rest before serving enhances cutting and flavor development. Use a sharp knife or mandoline for even potato slices.