Ground Beef Potato Casserole (Print Format)
Yukon gold potatoes, beef, and Colby jack cheese baked in creamy layers for an irresistible comfort dish.
# Ingredients:
→ Main Ingredients
01 -
2.5 pounds Yukon gold potatoes, washed
02 -
2 pounds lean ground beef
03 -
1 cup finely diced sweet yellow onion
04 -
1 tablespoon minced garlic
05 -
10.5 ounces cream of mushroom soup, Great Value brand
06 -
1 cup half and half
07 -
1 tablespoon onion powder
08 -
1½ teaspoons kosher salt
09 -
1 teaspoon freshly cracked black pepper
10 -
3 cups freshly shredded Colby jack cheese, divided (¾ cup, ¾ cup, and 1½ cups)
# Steps:
01 -
Slice the potatoes into ⅛-inch thick slices and place them in water to prevent oxidation.
02 -
Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
03 -
Cook ground beef, diced onions, and garlic in a large saucepan over medium-high heat until browned, breaking up the meat as it cooks. Drain excess oil.
04 -
Mix the cream of mushroom soup, half and half, onion powder, kosher salt, and pepper in a medium bowl until smooth.
05 -
Drain the potato slices. Layer ⅓ of the potatoes in the baking dish, followed by ⅓ of the ground beef mixture, ¾ cup of shredded cheese, and ⅓ of the soup mixture. Repeat this process for a second layer.
06 -
Add a final layer of potatoes and ground beef, pour the remaining soup mixture on top, and sprinkle with 1½ cups of shredded cheese.
07 -
Cover the dish tightly with aluminum foil and bake for 1 hour and 10 minutes. Remove the foil and bake for an additional 20 minutes. Allow to rest for 15 minutes before serving.
# Tips:
01 -
You can assemble this ahead of time and refrigerate until ready to bake.
02 -
Consider peeling the potatoes before slicing, if preferred.
03 -
Oven temperatures vary, so monitor closely as baking time approaches.