Ground Beef Potato Casserole (Print Version)
Layers of potatoes, ground beef, and Colby jack cheese create a comforting baked dinner with a creamy finish.
# Ingredients:
→ Main Ingredients
01 -
1.1 kilograms Yukon gold potatoes, washed
02 -
900 grams lean ground beef
03 -
240 millilitres sweet yellow onion, finely diced
04 -
1 tablespoon minced garlic
05 -
300 grams cream of mushroom soup
06 -
240 millilitres half and half
07 -
1 tablespoon onion powder
08 -
1.5 teaspoons kosher salt
09 -
1 teaspoon freshly cracked black pepper
10 -
340 grams Colby jack cheese, freshly shredded, divided
# Instructions:
01 -
Slice Yukon gold potatoes into 3 millimetre thick rounds and submerge in water to prevent browning.
02 -
Preheat oven to 175°C. Lightly coat a 23x33 centimetre baking dish with nonstick spray and set aside.
03 -
In a large saucepan over medium-high heat, sauté the ground beef, diced onion and minced garlic until the meat is evenly browned and onions are soft. Drain excess fat.
04 -
In a medium bowl, stir together cream of mushroom soup, half and half, onion powder, kosher salt, and cracked black pepper until smooth and fully homogenized.
05 -
Drain potato slices. Layer one third of the potatoes in the prepared baking dish. Top with one third of the beef mixture, sprinkle with 85 grams of shredded Colby jack cheese, and spoon over one third of the soup mixture. Repeat for a second layer.
06 -
Arrange the remaining potatoes and beef mixture as the third layer. Pour over the remaining soup mixture and cover with 170 grams of shredded Colby jack cheese.
07 -
Cover the dish tightly with aluminium foil. Bake for 70 minutes. Remove foil and continue baking uncovered for 20 minutes until the cheese is bubbling and golden. Allow casserole to rest for 15 minutes before portioning and serving.
# Notes:
01 -
For even cooking, ensure potatoes are sliced uniformly and fully submerged in water until assembly to prevent oxidation.