Description
Tender sliced potatoes, seasoned ground beef, creamy cheddar sauce, and melted cheese bake together in this hearty family-style casserole.
Ingredients
Scale
- 1 1/2 pounds ground beef
- 1 medium yellow onion, finely diced
- 4 pounds russet potatoes, peeled and sliced 1/4 inch thick
- 2 cups shredded cheddar cheese
- 1 can condensed cheddar cheese soup, 10.75 ounces
- 1 can evaporated milk, 12 ounces
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt, divided, plus more as needed
- 1/2 teaspoon freshly ground black pepper, divided, plus more as needed
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray.
- Peel the potatoes and cut them into uniform 1/4-inch slices.
- Add the ground beef and diced onion to a large skillet over medium-high heat. Season with half the salt and pepper.
- Cook for 7 to 9 minutes, breaking the beef into crumbles, until no pink remains and the onion softens. Drain the excess fat.
- Whisk the condensed cheddar soup, evaporated milk, whole milk, and garlic powder in a medium bowl until smooth.
- Arrange one quarter of the potato slices across the bottom of the prepared baking dish. Season lightly with salt and pepper.
- Top the potatoes with one quarter of the beef mixture and one quarter of the shredded cheddar cheese.
- Repeat the potato, beef, and cheese layers three more times, finishing with cheddar cheese.
- Slowly pour the prepared cheddar soup mixture over the casserole so the liquid reaches every corner.
- Cover the baking dish tightly with aluminum foil and bake for 60 minutes.
- Remove the foil and bake for another 15 to 25 minutes, until the potatoes feel tender and the cheese looks golden and bubbly.
- Rest the casserole for 10 to 15 minutes before cutting and serving.
Notes
- Slice the potatoes evenly so every layer cooks at the same rate.
- Drain the ground beef well to keep the cheddar sauce from becoming greasy.
- Keep the foil tightly sealed during the first hour so steam can soften the potatoes.
- Test the center with a thin knife before removing the casserole from the oven.
- Store leftovers in the refrigerator for up to four days or freeze individual portions for up to two months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 795
- Sugar: 11
- Sodium: 970
- Fat: 38
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 75
- Fiber: 6
- Protein: 39
- Cholesterol: 125