Beef and potato casseroles work well for family dinners on busy nights. They use basic ingredients and come together in one dish for easy prep and cleanup. This list has 13 full recipes with steps you can follow directly. Each one focuses on hearty portions that reheat nicely for leftovers. You can pick based on what you have on hand or what your family likes.
Helpful Tips Before You Start
These tips will help you build casseroles that stay hearty and cook evenly.
Brown the Beef in Batches
Cook the beef in a hot pan without crowding it. This step builds flavor before the casserole goes into the oven.
Slice Potatoes Evenly
Cut potatoes to the same thickness so they finish cooking at the same time. Thinner slices work well for quicker meals.
Layer Potatoes at the Bottom
Place a layer of potatoes under the beef. They absorb the juices and help prevent the meat from drying out.
Cover for the First Half of Baking
Use foil for the first 30 to 40 minutes. Remove it later to let the top turn golden and crisp.
Irish Stout Beef and Potato Casserole
This casserole combines chunks of beef simmered in Irish stout with layers of potatoes for a hearty one-dish meal. The stout gives the sauce a deep, slightly malty taste that pairs well with the soft vegetables and tender meat.
It works well for weeknight dinners or weekend meals when the family wants something filling and straightforward. The finished dish has a thick gravy, browned potato topping, and plenty of savory flavor in every bite.
Serves 4 people.
Ingredients
- 1½ pounds beef chuck roast, cut into 1-inch cubes
- 4 medium russet potatoes, peeled and thinly sliced
- 1 (12-ounce) bottle Irish stout beer
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups low-sodium beef broth
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
- Add the onion, carrots, and garlic to the same skillet. Cook until the onion turns soft.
- Stir in the flour and tomato paste. Cook for one minute while stirring.
- Pour in the Irish stout and scrape up any browned bits from the bottom of the skillet. Add the beef broth and thyme, then return the beef to the pan. Season with salt and pepper.
- Bring the mixture to a simmer and cook for 10 minutes until it thickens slightly.
- Preheat the oven to 375°F. Spread half the sliced potatoes in the bottom of a 9×13-inch baking dish. Pour the beef mixture over the potatoes. Arrange the remaining potato slices on top.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes until the potatoes are tender and lightly browned.
Extra Tips
Let the casserole rest for 10 minutes after baking so the gravy sets and the slices hold together better. If the stout tastes too bitter, add an extra pinch of salt at the end of simmering. Leftovers keep in the fridge for three days and reheat well in a 350°F oven to keep the potato topping from turning soggy.Course: Main Course Cuisine: Irish Equipment: Large skillet, 9×13-inch baking dish, Wooden spoon
Cheesy Beef Potato Casserole with Caramelized Onions
This casserole layers sliced potatoes with browned beef and sweet caramelized onions, then tops everything with melted cheddar. It makes a solid choice for weeknight dinners when you want something filling without much fuss.
The onions cook down until they turn golden and add a gentle sweetness that balances the savory beef and creamy cheese. Potatoes soften in the broth while the top browns nicely in the oven.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 4 medium potatoes, thinly sliced
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 2 cups shredded cheddar cheese
- 1 cup beef broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Melt the butter in a large skillet over medium heat. Add the sliced onions and cook them slowly, stirring now and then, until they turn golden and soft, about 15 minutes.
- Push the onions to one side of the skillet. Add the ground beef and cook until it browns, breaking it up with a spoon as it cooks.
- Stir in the minced garlic, thyme, salt, and pepper. Cook for one more minute, then remove the skillet from the heat.
- Preheat the oven to 375°F. Spread half the sliced potatoes in the bottom of a baking dish. Spoon half the beef and onion mixture over the potatoes.
- Repeat with the remaining potatoes and beef mixture. Pour the beef broth evenly over the layers.
- Sprinkle the shredded cheddar cheese across the top. Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 15 minutes until the cheese is bubbly and the potatoes are tender when pierced with a knife.
Extra Tips
Slice the potatoes evenly so they cook at the same rate. Let the casserole rest for five minutes after baking so the layers hold together when you serve it. Leftovers reheat well in a covered pan with a splash of broth to keep the potatoes moist.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13-inch baking dish, Oven
Mexican Chipotle Beef and Potato Casserole
This casserole layers sliced potatoes with ground beef simmered in a smoky chipotle tomato sauce. It suits weeknight dinners or casual family meals when you want something hearty with a little spice. The result is a filling dish with soft potatoes, seasoned meat, and melted cheese on top.
The flavor leans into earthy cumin and oregano balanced by the heat of chipotle peppers. It stays rustic with simple ingredients baked together in one dish.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 4 medium russet potatoes, thinly sliced
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 (14 oz) can fire-roasted tomatoes
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tbsp vegetable oil
- Salt and black pepper
- Chopped fresh cilantro for serving
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish. Heat the vegetable oil in a large skillet over medium heat.
- Add the onion and garlic to the skillet and cook until the onion softens. Stir in the ground beef and cook until it browns, breaking it up as it cooks.
- Add the chipotle peppers, cumin, oregano, salt, and black pepper. Pour in the fire-roasted tomatoes and simmer the mixture for 5 minutes to blend the flavors.
- Arrange half the potato slices in an even layer in the baking dish. Spoon half the beef mixture over the potatoes. Repeat with the remaining potatoes and beef mixture.
- Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 15 to 20 minutes until the potatoes are tender and the cheese is bubbly. Let the casserole rest for 5 minutes before sprinkling with cilantro and serving.
Extra Tips
Use russet potatoes because they hold their shape well during baking. If you want less heat, start with one chipotle pepper and taste the beef mixture before adding the second. Leftovers reheat best in a 350°F oven to keep the cheese from turning rubbery. You can assemble the layers up to a day ahead and store the dish covered in the refrigerator before baking.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 inch baking dish, Cutting board
Beef and Potato Casserole with Wild Mushrooms and Thyme
This casserole layers tender beef chunks with sliced potatoes and wild mushrooms for a meal that feels both hearty and a bit special. It works well for weeknight dinners or weekend gatherings when you need something filling that still tastes homemade. The thyme brings a woodsy note that pairs nicely with the earthy mushrooms and rich beef.
The texture stays comforting with soft potatoes on the bottom and a lightly browned top. Flavors stay savory and balanced without being heavy.
Serves 4 people.
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- 4 medium potatoes, thinly sliced
- 8 ounces mixed wild mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 cup beef broth
- 2 tablespoons olive oil
- Salt and black pepper
Instructions
- Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat and add the beef cubes. Brown them on all sides and season with salt and pepper.
- Add the onion and garlic to the skillet. Cook until the onion softens, about 4 minutes.
- Stir in the mushrooms and thyme leaves. Cook for 3 minutes until the mushrooms start to release liquid.
- Pour in the beef broth and bring the mixture to a simmer. Remove from heat.
- Grease a 9×13 baking dish. Arrange half the potato slices in an even layer, then spoon half the beef mixture over them. Repeat with the remaining potatoes and beef mixture.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake 15 minutes more until the potatoes are tender and the top turns lightly golden.
Extra Tips
Slice the potatoes to an even thickness so they cook at the same rate. Fresh thyme works best here. Leftovers reheat well in a 350-degree oven to keep the top from turning soggy.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 baking dish, Cutting board
Rustic Beef Potato Casserole with Cabbage and Dill
This casserole brings together ground beef, sliced potatoes, and shredded cabbage in one baking dish. The fresh dill stirred in at the end gives a light herbal lift that keeps the dish from feeling too heavy.
It suits weeknight family meals or casual weekend gatherings when you need something filling and straightforward. The potatoes soften and absorb the broth while the cabbage adds a slight crunch.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 4 medium potatoes, peeled and sliced 1/4 inch thick
- 2 cups shredded cabbage
- 1 large onion, diced
- 3 cloves garlic, minced
- 1/4 cup chopped fresh dill
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
- Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 6 minutes. Stir in the salt and black pepper.
- Add the shredded cabbage to the skillet and cook for 4 minutes until it begins to wilt. Remove the skillet from the heat.
- Layer half the potato slices in the bottom of a greased 9×13 baking dish. Spread the beef and cabbage mixture over the potatoes. Top with the remaining potato slices.
- Pour the beef broth evenly over the layers. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake 10 more minutes until the potatoes are tender.
- Sprinkle the chopped fresh dill over the casserole right before serving.
Extra Tips
Stir the dill in after baking so its flavor stays fresh and bright against the warm beef and potatoes. You can assemble the layers up to a day ahead, cover, and refrigerate before baking. Leftovers reheat well in a 350°F oven with a splash of extra broth to keep the potatoes moist.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13 Baking Dish, Knife, Cutting Board
Red Wine Braised Beef and Potato Casserole
This red wine braised beef and potato casserole combines tender beef chunks with soft potatoes in a savory sauce. It works well for weeknight dinners or weekend meals when the family wants something filling and comforting.
The dish offers rich flavor from the wine reduction and herbs, along with a hearty texture that stays satisfying after reheating. It fits cold weather months when a one-pan meal feels most welcome.
Serves 4 people.
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 2 cups dry red wine
- 1 large onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Pat the beef dry and season it with salt and pepper.
- Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until all sides are seared, then remove it to a plate.
- Add the onion and carrots to the pot. Cook for 5 minutes until the onion softens.
- Stir in the garlic and tomato paste. Cook for 1 minute more.
- Pour in the red wine and scrape up any browned bits from the bottom. Let the wine simmer for 3 minutes to reduce slightly.
- Return the beef to the pot along with the beef broth, thyme, and bay leaf. Bring the mixture to a simmer.
- Add the potatoes, cover the Dutch oven, and transfer it to the oven. Bake for 2 hours until the beef is fork-tender and the potatoes are soft.
- Remove the bay leaf, taste and adjust seasoning with salt and pepper, then sprinkle with parsley before serving.
Extra Tips
Make this casserole a day ahead and reheat it gently on the stovetop, as the flavors deepen overnight. If the sauce seems thin after baking, simmer it uncovered for 10 minutes to thicken. Use a dry red wine you would drink, and avoid sweet varieties that can unbalance the savory taste.Course: Main Course Cuisine: French Equipment: Dutch oven, Sharp knife, Cutting board
Smoky Bacon and Beef Potato Casserole
This casserole brings together ground beef, crispy bacon, and tender potatoes in one hearty dish. The smoky notes come from bacon and a touch of paprika, while melted cheese on top adds a nice finish. It works well for weeknight dinners or weekend family meals when you want something filling without much fuss.
The layers bake together into a comforting meal with soft potatoes underneath and a golden cheese crust on top. It feels rustic and satisfying, especially on cooler evenings.
Serves 4 people.
Ingredients
- 6 slices bacon, chopped
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium russet potatoes, thinly sliced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup beef broth
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
- Add the ground beef, diced onion, and minced garlic to the skillet. Cook until the beef is browned and the onion is soft, about 8 minutes.
- Stir in the smoked paprika, salt, and black pepper. Remove the skillet from the heat.
- Layer half the sliced potatoes in the baking dish. Spread half the beef mixture over the potatoes, then sprinkle half the cooked bacon on top. Repeat with the remaining potatoes, beef, and bacon.
- Pour the beef broth evenly over the layers. Sprinkle the shredded cheddar cheese across the top.
- Cover with foil and bake for 40 minutes. Remove the foil and bake 15 more minutes until the potatoes are tender and the cheese is bubbly and lightly browned.
Extra Tips
Slice the potatoes evenly so they cook at the same rate. If you want extra smoky flavor, add a pinch more paprika to the beef while it cooks. Leftovers reheat well in the oven at 350°F with a splash of broth to keep the potatoes moist.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13 Baking Dish, Knife
Beef and Potato Casserole with Roasted Root Vegetables
This beef and potato casserole combines ground beef with potatoes and a selection of roasted root vegetables. The roasting brings out natural sweetness in the carrots and parsnips, which balances the savory beef and creates a filling one-dish meal.
It suits family dinners when you need something that holds well and reheats easily. The finished casserole has soft potato layers, tender beef, and vegetables with lightly browned edges.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 4 medium potatoes, cubed
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 425 degrees. Toss the potatoes, carrots, and parsnips with 1 tablespoon olive oil, rosemary, thyme, salt, and pepper on a baking sheet. Roast for 25 minutes until the edges start to brown.
- While the vegetables roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Lower the oven to 375 degrees. Spread the roasted vegetables in a 9 by 13 inch baking dish. Top with the beef mixture and pour the beef broth evenly over everything.
- Sprinkle the shredded cheddar cheese on top. Bake uncovered for 20 minutes until the cheese melts and the edges bubble.
Extra Tips
Roast the root vegetables until the parsnip edges turn golden for the best flavor contrast with the beef. Leftovers keep in the fridge for three days and reheat well in a covered skillet with a splash of broth to loosen the texture.Course: Main Course Cuisine: American Equipment: Large skillet, Baking sheet, 9×13 baking dish
Italian Beef Potato Casserole with Tomato and Basil
This casserole layers seasoned beef with sliced potatoes and tomatoes for a hearty Italian-style meal. It suits family dinners when you want something filling that still feels fresh thanks to the basil.
The dish has tender potatoes, savory beef, and a light tomato base that holds everything together. Mozzarella and Parmesan add a golden top while keeping the flavors balanced.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 4 medium potatoes, thinly sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 (14-ounce) can diced tomatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened.
- Add the ground beef, oregano, salt, and pepper. Cook until the beef is browned and no longer pink.
- Stir in the diced tomatoes and simmer for 5 minutes to blend the flavors.
- Layer half the sliced potatoes in the baking dish. Top with half the beef mixture. Repeat the layers with the remaining potatoes and beef.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Cover with foil and bake for 45 minutes. Remove the foil and bake 15 minutes more until the potatoes are tender and the cheese is golden.
- Remove from the oven and let rest 10 minutes. Sprinkle with the fresh basil before serving.
Extra Tips
Russet potatoes hold their shape best during baking. If the top browns too quickly, tent it loosely with foil for the final minutes. Leftovers reheat well in a covered dish at 350°F with a splash of water to keep the potatoes moist.Course: Main Course Cuisine: Italian Equipment: Large Skillet, 9×13 Baking Dish, Oven
Beef Potato Casserole with Green Beans and Garlic
This casserole layers ground beef with sliced potatoes and green beans in a simple garlic broth. The result is a filling dish that feels hearty without much fuss. It works well for weeknight family dinners or make-ahead lunches.
The flavors stay savory and straightforward, with garlic adding depth to the beef and potatoes. The green beans keep a slight bite against the softer layers. Overall it offers a balanced, comforting meal in one pan.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 4 medium potatoes, thinly sliced
- 8 ounces fresh green beans, trimmed and halved
- 4 garlic cloves, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the diced onion and minced garlic. Cook for 3 minutes until the onion softens.
- Add the thyme, salt, and black pepper. Pour in the beef broth and bring the mixture to a simmer.
- Layer half the sliced potatoes in the bottom of a greased 9×13 baking dish. Spoon half the beef mixture over the potatoes.
- Add the green beans in an even layer, then top with the remaining potatoes and the rest of the beef mixture.
- Cover the dish with foil and bake at 375 degrees for 45 minutes. Remove the foil and bake for 15 more minutes until the potatoes are tender.
Extra Tips
Slice the potatoes evenly so they cook through at the same rate. Leftovers reheat well in the oven with a splash of broth to keep the layers moist. Skip the thyme if you prefer a milder garlic flavor.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 baking dish, Cutting board
Southwestern Beef and Potato Casserole with Corn
This casserole combines seasoned ground beef with tender potatoes and sweet corn for a hearty meal that comes together in one dish. It works well for busy weeknights when you need something filling that the whole family will eat. The flavors lean toward warm spices with a mild heat, while the potatoes soak up the juices and the corn adds a bit of texture contrast.
The finished casserole has a golden cheese topping over layers of soft vegetables and meat. It is practical for make-ahead cooking and reheats nicely for leftovers.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 4 medium potatoes, peeled and sliced thin
- 1 cup corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 can (10 ounces) diced tomatoes with green chilies
- 1/2 cup beef broth
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is soft. Drain excess fat.
- Stir in the chili powder, cumin, salt, and black pepper. Add the diced tomatoes with green chilies and the beef broth. Simmer for 5 minutes to blend the flavors.
- Layer half the sliced potatoes in the baking dish. Spoon half the beef mixture over them and scatter half the corn on top. Repeat the layers with the remaining potatoes, beef mixture, and corn.
- Cover the dish with foil and bake for 40 minutes. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for 15 more minutes until the cheese is melted and the potatoes are tender.
Extra Tips
Let the casserole rest for 10 minutes after baking so the layers set and are easier to portion. If you want a spicier version, add a pinch of cayenne to the beef while it simmers. Leftovers keep well in the refrigerator for up to three days and reheat best in a 350-degree oven to keep the potato texture firm.Course: Main Course Cuisine: Southwestern Equipment: Large skillet, 9×13 baking dish, Oven
Beef and Potato Casserole with Butternut Squash
This casserole brings together ground beef, potatoes, and butternut squash in one baking dish. The squash softens during cooking and adds a mild sweetness that balances the savory beef and herbs. It makes a filling meal for cool evenings or family dinners when you want something simple and satisfying.
The potatoes stay tender while the cheese on top turns golden. Everything cooks together, so the flavors blend without extra steps. It is a practical choice when you need a complete meal with minimal cleanup.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 3 medium potatoes, peeled and cubed
- 2 cups butternut squash, peeled and cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat.
- Add the ground beef, onion, and garlic to the skillet. Cook until the beef is browned and the onion softens.
- Stir in the cubed potatoes and butternut squash. Cook for 3 minutes while stirring occasionally.
- Pour in the beef broth and add the thyme, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes.
- Transfer everything to a greased baking dish and spread it evenly. Sprinkle the shredded cheddar cheese over the top.
- Bake for 30 to 35 minutes until the potatoes are tender and the cheese is melted and lightly browned.
Extra Tips
The butternut squash releases a little natural sweetness as it bakes, so taste the broth before adding extra salt. You can assemble the dish up to a day ahead, cover it, and refrigerate it until you are ready to bake. Leftovers keep well in the refrigerator for three days and reheat best in a 350°F oven to restore the crisp cheese topping.Course: Main Course Cuisine: American Equipment: Large Skillet, Baking Dish, Oven
Herbed Beef Potato Casserole with Horseradish Cream
This casserole layers seasoned ground beef with thin potato slices and fresh herbs for a hearty, no-fuss meal. The horseradish cream served on the side brings a sharp contrast that balances the savory filling.
It works well on busy weeknights or relaxed weekend dinners when you want something warming without much fuss. The potatoes turn soft and the beef stays moist under a light broth during baking.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes, sliced 1/8 inch thick
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9 by 13 inch baking dish.
- Heat a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion softens, about 8 minutes.
- Stir in the thyme, rosemary, salt, and pepper. Remove the skillet from the heat.
- Arrange half the potato slices in an even layer in the baking dish. Spread the beef mixture over the potatoes. Top with the remaining potato slices.
- Pour the beef broth evenly over the top. Cover the dish tightly with foil.
- Bake for 45 minutes. Remove the foil and bake 15 minutes more until the potatoes are tender when pierced with a fork.
- While the casserole bakes, stir the sour cream and horseradish together in a small bowl. Cover and chill until serving.
- Sprinkle the finished casserole with parsley. Serve the horseradish cream on the side.
Extra Tips
Slice the potatoes evenly so they cook at the same rate. The horseradish cream can be stirred in just before serving if you prefer a milder flavor throughout the dish. Leftovers reheat well in a covered skillet with a splash of broth to keep the potatoes moist.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 baking dish, Mixing bowl
