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Close up view of freshly baked cheesy ground beef and potato casserole with a thick layer of golden-brown melted cheddar and mozzarella cheese.

Ultimate Cheesy Ground Beef and Potato Casserole

This incredibly cheesy ground beef and potato casserole features tender overlapping potatoes, savory browned beef, and a bubbly cheddar and mozzarella topping with perfect crispy, charred edges.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Russet or Yukon Gold potatoes Peeled and thinly sliced 1/8-inch thick
  • 0.5 cup Beef broth Helps tenderize the overlapping potatoes
  • 1.5 lbs Ground beef 80/20 blend for best flavor
  • 1 tbsp Olive oil For searing the beef
  • 1.5 tsp Kosher salt Divided use
  • 1 tsp Black pepper Divided use
  • 1 tsp Garlic powder Divided use
  • 1 tsp Onion powder Divided use
  • 1.5 cups Cheddar cheese Freshly shredded
  • 1.5 cups Mozzarella cheese Freshly shredded, low moisture
  • 2 tbsp Fresh green parsley Finely chopped

Equipment

  • 1 White Ceramic Rectangular Baking Dish 9x13 inch size is recommended for even layering.
  • 1 Mandoline slicer Ensures perfectly uniform 1/8-inch potato slices.
  • 1 Large Skillet For properly browning the ground beef.

Method
 

Making the Casserole
  1. Preheat your oven to 375°F (190°C). Lightly grease your white ceramic rectangular baking dish. Arrange the thinly sliced tender potatoes in an overlapping pattern. Whisk the beef broth with half of your salt, pepper, garlic powder, and onion powder, then pour evenly over the potatoes. Cover tightly with foil and bake for 25 minutes.
  2. While the potatoes bake, heat olive oil in a large skillet over medium-high heat. Add the ground beef and remaining seasonings. Cook until fully browned and crumbled, developing a savory dark crust. Drain any excess grease.
  3. Remove the tender potatoes from the oven and discard the foil. Carefully spoon the browned crumbled ground beef evenly over the potato foundation, pressing gently into an even layer.
  4. Toss the shredded cheddar and mozzarella cheeses together. Sprinkle generously to completely coat the beef layer. Return the uncovered baking dish to the oven and bake for an additional 15 minutes.
  5. Turn the oven to broil on high. Watch closely for 2-3 minutes until crispy, golden-brown charred edges form and the cheese is thick and bubbly.
  6. Let the casserole rest on the countertop for 10 minutes. Sprinkle with finely chopped fresh green parsley flakes, then serve immediately.

Notes

Tip 1: Use a mandoline slicer to guarantee evenly sliced 1/8-inch thick potatoes, preventing undercooked layers.
Tip 2: Always shred your own cheddar and mozzarella blocks for the smoothest, most bubbly cheese melt.