“I have been making these for about a year now… Everyone calls it “crack” cause they cant stop eating it! Hehe”Must express something to keep getting my recipes…
The “Can’t Stop Eating It” Cheesy Potato & Beef Bake
There is something about the combination of tender, thinly sliced potatoes and savory ground beef smothered in a creamy cheese sauce that hits the spot every single time. It’s a one-pan wonder that tastes like a backyard cheeseburger met a sophisticated au gratin potato.
Ingredients
- 1 lb Ground Beef (lean is best to avoid excess grease)
- 4-5 Large Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 Medium onion, finely diced
- 2 cups Sharp Cheddar cheese, shredded
- 1 can (10.5 oz) Cream of Mushroom or Cream of Cheddar soup
- 1/2 cup Milk or heavy cream
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt and black pepper to taste
- Optional: Fresh parsley or green onions for garnish
Instructions
1. Prep the Base
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. Brown the Meat
In a large skillet over medium-high heat, brown the ground beef with the diced onions. Cook until the beef is no longer pink and the onions are translucent. Drain any excess fat. Stir in the salt, pepper, garlic powder, and onion powder.
3. Create the Creamy Sauce
In a medium bowl, whisk together the cream soup and the milk until smooth. This acts as the “glue” that keeps the potatoes moist and flavorful.
4. Layer the Casserole
- Place half of the sliced potatoes in the bottom of the prepared baking dish.
- Spread the cooked beef and onion mixture evenly over the potatoes.
- Pour half of the soup mixture over the beef.
- Sprinkle with 1 cup of the shredded cheese.
- Repeat the layers: remaining potatoes, remaining soup mixture, and the rest of the cheese on top.
5. Bake to Perfection
Cover the dish tightly with aluminum foil. Bake for 45 minutes. Remove the foil and bake for another 15–20 minutes, or until the potatoes are fork-tender and the cheese on top is bubbly and slightly golden brown.
Pro Tips for the Best Results
- Slice Evenly: Use a mandoline slicer for the potatoes if you have one. Consistent thickness ensures every potato slice cooks at the same rate.
- The Cheese Factor: Always grate your own cheese from a block. Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your casserole sauce feel “gritty.”
- Add a Kick: If you want a little heat, add a pinch of crushed red pepper flakes or a few dashes of Worcestershire sauce to the beef while browning.
