Description
Indulge in the creamy, cheesy layers of this Cheese Beef and Potato Bake, where tender Yukon Gold potatoes meet savory ground beef and a rich cheese sauce. The crispy, golden topping adds a delightful crunch, while the blend of sharp cheddar and mozzarella creates a mouthwatering flavor experience that is both comforting and satisfying.
Ingredients
Scale
- For the Beef
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- For the Potatoes
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced
- 2 tbsp unsalted butter, melted
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
- For the Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ tsp Dijon mustard
- ¼ tsp ground nutmeg (optional)
- For the Topping
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese
- Chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in ground beef, Worcestershire sauce, Italian seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook until the beef is browned, about 7-10 minutes. Drain excess fat if necessary.
- In a separate bowl, combine sliced potatoes with melted butter, garlic powder, paprika, salt, and pepper. Toss to coat evenly.
- For the cheese sauce, melt 2 tbsp of butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
- Gradually whisk in whole milk and heavy cream, cooking until the mixture thickens, about 5 minutes.
- Remove from heat and stir in cheddar, mozzarella, Parmesan, Dijon mustard, and nutmeg until smooth.
- In a greased 9×13 inch baking dish, layer half of the potatoes, followed by the beef mixture, and then half of the cheese sauce. Repeat the layers with the remaining potatoes, beef, and cheese sauce.
- Top with shredded cheddar and mozzarella cheese.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and bubbly. Let it cool for 10 minutes before serving.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- For a lighter version, substitute ground turkey for beef and use low-fat cheese.
- Feel free to add in your favorite vegetables or proteins for customization.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the bake
- Calories: 550
- Sugar: 4 grams
- Sodium: 800 milligrams
- Fat: 35 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 1 gram
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 90 milligrams
Keywords: Cheese Beef and Potato Bake, cheesy casserole, comfort food, ground beef recipe, potato bake, creamy cheese sauce, family dinner, easy casserole, baked potatoes, savory beef dish, hearty meal, American cuisine, make-ahead dinner, gluten-free recipe