Let Me Tell You About This Casserole…

You know those nights when nothing but old-school comfort food will do? That’s when I turn to my Cheesy Ground Beef & Potato Casserole. My mom used to make this after every big family soccer game—you could practically hear the collective sigh of relief when it hit the table (right before everyone descended on it like a pack of hyenas). And, not going to lie, there was always that one time I put too much cheese on top. The result: a glorious, gooey mess that still gets mentioned at family gatherings.

Why You’ll Love This (Or, Why I Keep Making It)

I make this when the weather turns, or the week feels two days too long, or I just want to eat potatoes and cheese in a socially acceptable form. My family goes crazy for this because it’s simple, filling, and, let’s be real, who can say no to all that cheese? (Except my cousin Lucy, who’s lactose intolerant, bless her—she just picks around the cheesy bits, which, in this case, means most of it. Sorry, Lucy!) It also reheats pretty well, which solved my lifelong hatred of soggy leftovers. Not perfectly, but better than cold pizza, if you ask me.

Here’s What You’ll Need (And What You Can Swap)

1 pound (about 450g) ground beef (I’ve been known to use ground turkey—no one noticed. My grandma, though, would roll over in her grave if she knew)
1 onion, chopped (Red, white, yellow—doesn’t matter. I’ve even used the pre-chopped frozen stuff in a pinch)
3–4 medium potatoes, thinly sliced (Yukon Golds are my fave, but russets work. I once tried sweet potatoes & it was…strange)
2 cups shredded cheddar cheese (Go wild and mix in Monterey Jack or whatever’s lurking in your cheese drawer)
1 cup milk (Whole for richness; 2 percent if you’re feeling sensible; or anything creamy, honestly)
3 tablespoons butter (Salted, unsalted, margarine—whatever you’ve got)
2 tablespoons flour (For thickening; or cornstarch if you’re out, but go easy)
1 tsp garlic powder (Fresh garlic is fine, but then cook it with the onions. I’m usually too impatient)
Salt and pepper to taste
Optional: Paprika for the top (looks fancy, tastes nice)
Handful chopped parsley for garnish (almost always skip this, unless there’s company)

How I Usually Throw This Together

Preheat your oven to about 375°F (190°C). Sometimes I forget and do it mid-recipe, and honestly, it’s never been a disaster.
In a big skillet, toss in the beef and onions. Medium-high heat does it. Cook until brown, but not hockey puck brown. Drain off fat—not all of it, unless you like a super dry casserole. (This is usually where I sneak a taste because, well, why not?)
Sprinkle flour over the beef; stir for a minute. Pour in the milk slowly, stirring, until it starts to thicken—like, not soupy but not mashed potatoes either. I get distracted sometimes, so if it gets lumpy, just whisk the heck out of it; it’ll be fine. Season it up good—lots of pepper, I say.
Layer half the potato slices in a greased baking dish (mine’s seen better days; don’t bother buying a new one unless yours leaks). Pour over half the beef mixture, then repeat the potatoes and the rest of the beef. Finish with allll that shredded cheese. (If you want, throw a little extra on. Go ahead.)
Cover with foil (nonstick-side down, or the cheese sticks. Ask me how I know), bake about 35 minutes. Then—here’s the fun bit—uncover and bake another 20-25 minutes. The top should be bubbly and brown and making that little sizzle noise.
Let it rest for ten minutes. Not kidding: otherwise, you get lava mouth. Or don’t, I’m not your mum.
Sprinkle parsley if you remembered it; eat while hot.

Notes from My Kitchen Fails (Er, Trials)

If you slice the potatoes too thick, they definitely take longer to cook. I’ve learned that the hard way more than once. Actually, I find using a mandoline slicer much easier—unless you value your knuckles.
The cheese. There is such a thing as too much (I know, I love cheese too, but trust me, it can get greasy). Start with the called-for amount, then add more if you dare.
I tried to speed up the cooling step, once, by sticking it outside in the snow. The dog almost got it.

Some Twists & Experiments I’ve Tried

Swapped in ground chicken for beef—taste was, well, fine but a bit bland. Needed more seasoning.
Bacon crumbles on top? Yes, please.
I added chopped pickled jalapeños once for some heat—my kids made faces, but the adults were on board.
Don’t try canned sliced potatoes, unless you like a mushy casserole (I won’t do that again!)

Tools & Workarounds (Because Who Has Everything?)

Baking dish (around 9×13 inches, but I’ve used smaller, it just looks taller—no big deal)
Large skillet. Don’t have one big enough? Two batches works, or try a soup pot. Sounds odd, but it works.
Sharp knife or mandoline (If you don’t have either, just take your time slicing.)

Storing Your Leftovers (If You Have Any, Ha!)

Pop any leftovers in an airtight container; fridge for up to 3 days. You can freeze it, but the potatoes change their tune a bit—get a tad mealy. Still edible, just not as good. Though, honestly, in my house, it never lasts more than a day (someone always goes for sneaky seconds!).

How I Like to Serve This Up

I usually just scoop it straight out of the dish and onto plates, no need to get fancy. Some folks like a side salad for crunch—and, actually, a dollop of ketchup or sriracha is weirdly tasty. My Aunt Trudy always made us eat it with pickled beets. I don’t understand why, but, well, family traditions are family traditions.

Stuff I Wish I Knew Before (Pro Tips, I Guess?)

Don’t rush the resting time. I once served it right away, and it slid clean off the plate, almost onto the cat. Patience saves laundry.
Stir that flour in totally with the beef, otherwise you get weird lumps. Not pretty.
Use foil, nonstick-side down, or you will end up scraping cheese off with a spatula. Just trust me.

Questions Folks Have Actually Asked Me

Can I make this ahead?: Yep! Totally. Assemble it the night before, cover, and bake it next day—just add 10 mins to the first bake. Or, freeze it (unbaked), though I’ve found the texture’s not quite as good.
Is this gluten free?: Not unless you swap flour for cornstarch, and even then check your other ingredients. (I sometimes just skip the thickener—the sauce will be runnier, but honestly, still tasty!)
Can I use non-dairy cheese?: Certainly! Some melt better than others. Try this vegan cheese recipe if you wanna get fancy.
Will picky eaters like it?: Most do, unless they’re anti-potato (which…I don’t get), or if they go looking for green vegetables. You can sneak in shredded carrots or spinach, though—just don’t tell them you got that idea form the internet.
Where do you get your favorite casserole dish?: I grabbed my trusty Pyrex from a second-hand shop, but I’ve also seen decent ones at Crate & Barrel.
Can I microwave the leftovers?: Sure can—just cover to trap moisture. The cheese doesn’t get as melty, but it still tastes great the next day. Actually, I think it tastes even better after sitting overnight.

Oh, and totally random, but if you ever find yourself with extra ground beef, I’ve got a killer recipe for cheeseburger pasta. Different vibe, similar comfort.