Ground Beef and Potato Casserole with Cheddar (Print version)

A hearty baked casserole with seasoned ground beef, tender sliced potatoes, and a creamy cheddar sauce.

# Ingredients:

For the beef layer

01 - 1 1/2 lb (680 g) lean ground beef
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon Worcestershire sauce
05 - 1 teaspoon kosher salt, divided
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried thyme

For the cheddar sauce and potatoes

09 - 3 tablespoons (42 g) unsalted butter
10 - 3 tablespoons all-purpose flour
11 - 2 1/2 cups (590 ml) whole milk, warmed
12 - 2 cups (225 g) shredded sharp cheddar cheese, divided
13 - 2 1/2 lb (1.1 kg) Yukon Gold potatoes, sliced 1/8 inch thick
14 - 1 tablespoon chopped parsley, optional for serving

# Instructions:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook the ground beef and onion in a large skillet over medium-high heat for 7-9 minutes, breaking the beef into small pieces, until browned and cooked through. Drain excess fat.
03 - Stir in the garlic, Worcestershire sauce, 1/2 teaspoon salt, pepper, paprika, and thyme. Cook for 1 minute, then remove from the heat.
04 - Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk and cook for 3-5 minutes, until smooth and lightly thickened. Remove from the heat and stir in 1 1/2 cups cheddar until melted.
05 - Spread a thin layer of sauce in the baking dish. Add half the potato slices, half the beef, and half the remaining sauce. Repeat with the rest of the potatoes, beef, and sauce. Sprinkle with the remaining 1/2 teaspoon salt as you layer the potatoes.
06 - Cover the dish tightly with foil and bake for 50-60 minutes, until a knife slides through the center potatoes easily.
07 - Remove the foil, sprinkle the remaining 1/2 cup cheddar over the top, and bake uncovered for 10-15 minutes, until melted and bubbling.
08 - Let the casserole rest for 10 minutes before scooping. Finish with parsley if using.

# Good to know:

01 - Slice potatoes evenly so the center cooks through before the top browns.
02 - Best served after a 10-minute rest so the sauce can settle.
03 - Leftovers keep refrigerated for 3-4 days.

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