Beef and Potato Casserole with Cheddar Topping: The Cozy, Cheesy Crowd-Pleaser You’ll Make on Repeat

If your weeknight dinner game feels stale, this is your upgrade. Imagine layers of savory beef, tender potatoes, and bubbling cheddar coming out of the oven like a hug you can eat. It’s hearty, it’s simple, and it hits that perfect “restaurant-level comfort food without the bill” sweet spot.

No fluff, no fancy chef tricks—just real-deal flavor that feeds a family and still tastes amazing tomorrow. And yes, it’s as good as it sounds.

What Makes This Special

This casserole nails the balance of textures: creamy potatoes, juicy beef, and a crisp, golden cheese cap. The seasoned beef cooks down with onion, garlic, and tomato for a rich, slightly tangy base—think sloppy-joe-adjacent, but more sophisticated.

Meanwhile, the potatoes soak up all those flavors and turn ultra cozy. Top it with sharp cheddar and a sprinkle of paprika, and you’ve got a dinner that looks as good as it tastes. Bonus: it’s wildly forgiving and scales easily for meal prep or a crowd.

What You’ll Need (Ingredients)

• 1.5 pounds ground beef (80/20 or 85/15 for best flavor)
• 2 pounds potatoes (Yukon Gold or Russet), peeled and thinly sliced
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 cup crushed tomatoes (or tomato sauce)
• 1/2 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup heavy cream (or half-and-half)
• 2 cups shredded sharp cheddar
• 2 tablespoons butter, plus extra for greasing
• 1 tablespoon olive oil
• Fresh parsley or chives, chopped (for garnish)

How to Make It – Instructions

1. Preheat and prep. Heat your oven to 375°F (190°C).

   Lightly butter a 9×13-inch baking dish. Slice potatoes into thin rounds (1/8-inch if you can); set aside.

2. Brown the beef. In a large skillet over medium-high heat, warm olive oil. Add ground beef, breaking it up.

   Cook until browned with some crispy bits, about 6–8 minutes. Drain excess fat if needed.

3. Sauté aromatics. Add onion and cook until translucent, 3–4 minutes. Stir in garlic; cook 30–45 seconds until fragrant.

   Season with salt, pepper, smoked paprika, thyme, and red pepper flakes.

4. Build the sauce. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, beef broth, and Worcestershire. Simmer 4–5 minutes until slightly thickened.

   Taste and adjust salt/pepper. You want it boldly seasoned—potatoes will mellow it.

5. Warm the cream. In a small saucepan (or microwave), gently warm the heavy cream with butter until the butter melts. Don’t boil.

   Season with a pinch of salt and pepper.

6. Layer like a pro. Arrange half the potatoes in the baking dish, slightly overlapping. Sprinkle with a little salt. Spoon half the beef mixture over.

   Repeat with remaining potatoes, salt, and beef.

7. Add cream and cover. Pour the warm cream evenly over the top. Cover the dish tightly with foil. This is your steam engine for tender potatoes.
8. Bake round one. Bake covered for 35–40 minutes, until the potatoes are just tender when pierced.
9. Cheddar finale. Remove foil.

   Top with shredded cheddar and a light dusting of smoked paprika for color. Return to oven, uncovered, for 12–15 minutes, until the cheese is melted and golden at the edges.

10. Rest and garnish. Let the casserole rest 10 minutes to set (yes, it’s hard). Garnish with chopped parsley or chives.

    Slice and serve.

Storage Instructions

• Refrigerator: Cool completely, then cover tightly or store in airtight containers. Keeps 3–4 days.
• Freezer: Wrap portions well (foil + freezer bag). Freeze up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Oven at 325°F (165°C), covered, 15–20 minutes for a slice or 25–30 for a pan, until hot. For speed, microwave in short bursts, then finish under the broiler for a minute to re-crisp the cheese.

Benefits of This Recipe

• High satisfaction, low fuss: One skillet + one baking dish = minimal cleanup with maximum flavor.
• Balanced comfort: Protein-rich beef, starchy potatoes, and some dairy for satiety. Your hunger doesn’t stand a chance.
• Budget-friendly: Everyday ingredients turn into a “wow” meal.

  Your wallet will survive, IMO.

• Meal-prep gold: Holds up beautifully for lunches and make-ahead dinners.
• Customizable: Easily tweak the spice, cheese, or veggies without breaking the formula.

Avoid These Mistakes

• Thick potato slices: If they’re too thick, they won’t cook through. Aim for 1/8-inch. A mandoline is your friend—carefully.
• Under-seasoning the beef: The potatoes dilute flavors.

  Season the beef mixture assertively.

• Skipping the cover: Baking uncovered from the start dries it out and leaves potatoes tough. Steam first, then crisp.
• Grease overload: If your beef is very fatty, drain before adding tomatoes, or the sauce can taste greasy.
• Cold cream: Cold dairy can seize and slow cooking. Warm it for smooth, even richness.

Recipe Variations

• Mushroom & beef: Sauté 8 ounces sliced cremini with the onions for extra umami.
• Tex-Mex twist: Swap thyme for cumin and chili powder; add a can of diced green chiles and top with pepper jack + cheddar.

  Serve with salsa and sour cream.

• Shepherd’s pie vibes: Use mashed potatoes on top instead of slices, and add frozen peas and carrots to the beef mixture.
• Bacon-cheddar deluxe: Stir in 4 slices cooked, crumbled bacon before baking; finish with scallions.
• Lighter take: Use 90/10 beef, half-and-half instead of cream, and reduce cheddar to 1 cup. Still delicious, FYI.
• Gluten-free friendly: This recipe is naturally GF as written—just confirm your Worcestershire is GF.

FAQ

Can I use sweet potatoes instead of regular potatoes?

Yes, but note they cook faster and are sweeter. Slice them thin and check doneness 5 minutes earlier.

The flavor leans more autumnal and pairs nicely with smoked paprika and a pinch of cayenne.

What cheese works if I don’t have cheddar?

Gruyère, Colby Jack, or a sharp white cheddar all work great. For extra melt and stretch, mix in some low-moisture mozzarella with your cheddar.

Can I make this ahead?

Absolutely. Assemble up to step 7, cover, and refrigerate for up to 24 hours.

Add 5–10 extra minutes to the first covered bake since you’re starting cold.

How do I prevent a watery casserole?

Simmer the beef mixture until slightly thickened before layering, and don’t skip the rest after baking. If using very juicy tomatoes, reduce them a bit longer.

Is ground turkey a good substitute?

Yes. Use ground turkey thigh for better flavor.

Increase olive oil by 1 tablespoon, and add an extra dash of Worcestershire and paprika to boost savoriness.

Do I need to par-cook the potatoes?

No. Thin slices plus the covered bake and warm cream handle it. If your slices are thicker, you can parboil for 4–5 minutes to be safe.

Can I add veggies without making it soggy?

Totally.

Sauté moisture-heavy veggies like mushrooms, zucchini, or bell peppers before adding. Keep total add-ins to about 1–1.5 cups so the layers don’t steam out.

The Bottom Line

Beef and Potato Casserole with Cheddar Topping is the dinner equivalent of a win-win: easy to make, unapologetically comforting, and flexible enough to match whatever’s in your fridge. It feeds a crowd, reheats like a champ, and doesn’t ask for culinary gymnastics.

Make it once and it’ll slide into your regular rotation—because when crispy cheddar meets tender potatoes and savory beef, who’s saying no?