Hey there, friends!
Looking for a cozy meal that warms your heart? You’re in the right spot!
Today, I’m excited to share my ground beef potato casserole recipe.
It’s hearty, comforting, and packed with flavor.
Plus, it’s super easy to whip up, making it a perfect weeknight dinner.
Get ready to dive into a delicious dish that the whole family will love!
Ingredient Substitutions
Ground beef can be replaced with ground turkey or plant-based meat alternatives for a leaner or vegetarian option. Adjust cooking time slightly as turkey may cook faster than beef. For plant-based options, follow package instructions for proper cooking.
Russet potatoes can be substituted with sweet potatoes or cauliflower for a lower-carb alternative. Sweet potatoes offer similar texture with added nutrients, while cauliflower provides a lighter option. Adjust cooking times as needed, as these alternatives may cook faster than Russet potatoes.
Whole milk in the bechamel sauce can be replaced with unsweetened almond milk or coconut milk for a dairy-free version. Use the same quantity, but note that the sauce may be slightly thinner. To thicken, increase the flour by 1-2 teaspoons or simmer the sauce longer to reduce.
| Preparation Time | 30-45 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 65-85 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 140-160 g
- Fat: 180-200 g
- Carbohydrates: 220-240 g
Ingredients
- 2 lbs russet potatoes (sliced and par-boiled)
- 1 lb lean ground beef
- 1/4 tsp salt
- 1/2 tsp cracked black pepper
- 1 small onion (diced)
- 1/2 small bell pepper (diced, optional)
- 3-4 cloves garlic (minced)
- 1 tbsp dried chives
- 1 tsp dried parsley
- 1/2 tsp seasoned salt
- 1/2 tsp granulated garlic powder
- 1/2 tsp granulated onion powder
- 1/4 tsp smoked paprika
- 1/4 cup unsalted butter
- 5 tbsp all-purpose flour
- 2 cups low sodium beef broth
- 1 tsp kitchen bouquet (optional)
- 4 tbsp unsalted butter (for bechamel sauce)
- 5 tbsp all-purpose flour (for bechamel sauce)
- 2 cups whole milk (for bechamel sauce)
- Pinch of salt (for bechamel sauce)
- Pinch of freshly grated nutmeg (for bechamel sauce)
- 8 oz cheddar cheese (shredded)
Step 1: Prepare the Ingredients
Preheat your oven to 375°F (190°C).
Slice 2 lbs of Russet potatoes into rounds about 1/4 inch thick.
Place the sliced potatoes in cold water and add a little chicken bouillon powder for flavor.
Bring the water to a boil and let the potatoes cook for about 1 minute.
Quickly remove them from the heat and run under cold water to halt the cooking process.
Step 2: Cook the Ground Beef Mixture
In a cold pan, add 1 lb of lean ground beef and turn on the heat.
Season the beef with 1/4 tsp salt and 1/2 tsp cracked black pepper as you break it apart while it cooks.
Once the beef begins browning, incorporate 1 small diced onion, 1/2 small diced bell pepper (optional), and 3-4 minced garlic cloves.
Add 1 Tbsp dried chives, 1 tsp dried parsley, 1/2 tsp seasoned salt, 1/2 tsp granulated garlic powder, 1/2 tsp granulated onion powder, and 1/4 tsp smoked paprika.
Cook until the vegetables soften and the beef is fully cooked.
Step 3: Prepare the Beef Gravy
Create a space in the center of the pan, reduce the heat to medium, and add 4 Tbsp of unsalted butter to melt.
Once melted, add 5 Tbsp of all-purpose flour and mix well, cooking for about 1 minute.
Gradually stir in 2 cups of low sodium beef broth, continually stirring until the mixture thickens.
Add 1 tsp of Kitchen Bouquet for added color and flavor if desired, taste, and adjust seasoning as needed.
Set aside.
Step 4: Make the Bechamel Sauce
In a small pot, melt 4 Tbsp of unsalted butter over low heat.
Stir in 5 Tbsp of all-purpose flour, cooking for 1 minute to eliminate lumps.
Gradually add 2 cups of room temperature or cool whole milk, stirring continuously until thick and creamy.
Once thickened, add a pinch of salt and a pinch of freshly grated nutmeg.
Remove from heat and set aside.
Step 5: Assemble the Dish
In a greased 9 x 13 baking dish, arrange the par-boiled potatoes in a single layer.
Season them with a pinch of seasoning salt, smoked paprika, and cracked black pepper.
Sprinkle half of the 8 oz shredded cheddar cheese over the potatoes, then spread the ground beef mixture evenly over the cheese.
Pour the bechamel sauce over the ground beef layer and top with the remaining shredded cheddar cheese.
Step 6: Bake and Serve
Bake the assembled dish uncovered in the preheated oven for 35 to 40 minutes, or until it is bubbling and browned on top.
Allow it to cool slightly before serving.
Enjoy your beautifully layered and flavorful creation!
