For the Ground Beef Layer:
1½ lbs ground beef (85/15 or 90/10 works well)
1 large yellow onion, finely diced
3 cloves garlic, minced
1 green bell pepper, diced (optional, but traditional)
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon smoked paprika
Salt and pepper to taste
For the Potato Layers:
4-5 medium russet or Yukon Gold potatoes (about 2½ lbs), thinly sliced (⅛-inch thick)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
For the Cheese Layers:
3 cups shredded cheese, divided – a blend of sharp cheddar and mozzarella is ideal
½ cup grated Parmesan cheese
For the Creamy Element (Optional but Wonderful):
½ cup sour cream or Greek yogurt – stirred into the meat mixture
¼ cup heavy cream or milk – drizzled over the top before baking
For Garnish:
Fresh parsley or chives, chopped
The Method: Layer, Bake, Devour
Step 1: Prepare the Potatoes
Scrub potatoes thoroughly. Do not peel – the skin adds texture and nutrients, and helps the layers hold together.
Using a mandoline or sharp knife, slice potatoes into ⅛-inch thick rounds. Uniform thickness ensures even cooking.
Place slices in a large bowl. Toss with olive oil, salt, pepper, and garlic powder until evenly coated. Set aside.
Step 2: Cook the Ground Beef
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it into small crumbles, 6-8 minutes.
Add the onion and bell pepper (if using). Cook until softened, 4-5 minutes.
Add garlic and cook until fragrant, 1 minute.
Stir in tomato sauce, diced tomatoes (with juices), tomato paste, oregano, basil, smoked paprika, salt, and pepper.
Reduce heat and simmer for 10-15 minutes until thickened slightly.
If using sour cream, stir it in now. Remove from heat.
Step 3: Preheat and Prep
Preheat your oven to 375°F (190°°C). Grease a 9x13-inch baking dish or similar-sized casserole dish.
Step 4: Build the Layers
First potato layer: Arrange half the potato slices in an even layer, slightly overlapping.
First meat layer: Spread half the ground beef mixture over the potatoes.
First cheese layer: Sprinkle 1 cup shredded cheese over the meat.
Second potato layer: Arrange remaining potato slices.
Second meat layer: Spread remaining ground beef mixture.
Final cheese layer: Sprinkle remaining 2 cups shredded cheese and the Parmesan evenly over the top.
If using heavy cream, drizzle it gently over the cheese.
Step 5: Bake
Cover tightly with foil and bake for 45 minutes.
Remove foil and bake for an additional 20-25 minutes, until potatoes are tender when pierced with a fork and the top is golden and bubbly.
If the top browns too quickly, tent loosely with foil for the remaining time.
Step 6: Rest and Serve
Let the casserole rest for 10-15 minutes before serving. This allows the layers to set and makes slicing much cleaner.
Garnish with fresh parsley or chives and serve hot.
Pro-Tips for Casserole Perfection
1. Slice Potatoes Uniformly
A mandoline is worth the effort here. Slices of uneven thickness mean some potatoes will be undercooked while others turn to mush.
2. Don't Skip the Resting Period
This is crucial. A hot casserole fresh from the oven is a delicious mess. After 15 minutes of resting, it becomes a beautiful, sliceable masterpiece.
3. Test Potato Doneness
Pierce the center with a knife—it should slide through with minimal resistance. If potatoes are still firm, re-cover and bake 10-15 minutes more.
4. Cheese Quality Matters
Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate your own. The difference is noticeable.
5. Drain Excess Fat
If your ground beef releases a lot of fat, drain it before adding tomatoes. Too much grease can make the casserole heavy.
Endless Variations
Southwest Style:
Add 1 can drained corn, 1 can drained black beans, and 1 diced jalapeño to the meat mixture. Use pepper jack cheese. Top with crushed tortilla chips in the last 10 minutes.
Italian Style:
Use Italian sausage (casings removed) instead of ground beef. Add ½ cup chopped sun-dried tomatoes. Use provolone and mozzarella. Sprinkle with fresh basil before serving.
Loaded Baked Potato Style:
Add ½ cup cooked, crumbled bacon to the meat mixture. Use sharp cheddar. Top with sour cream and chives after baking.
Greek Style:
Season meat with oregano, thyme, and a pinch of cinnamon. Add ½ cup chopped kalamata olives. Use feta and mozzarella. Serve with tzatziki.
Vegetarian Version:
Replace ground beef with 1½ lbs sliced mushrooms, 1 can drained lentils, and 1 extra bell pepper. Use vegetable broth in the sauce.
Breakfast Casserole:
Use breakfast sausage instead of ground beef. Add 4 beaten eggs poured over the layers before baking. Serve with hot sauce.
What to Serve Alongside
This casserole is a complete meal on its own, but if you're feeding a crowd or want to round it out:
Simple green salad with lemon vinaigrette
Steamed green beans or roasted broccoli
Crusty bread for sopping up any extra sauce
Sour cream on the side for dolloping
Hot sauce for those who want extra kick
Storage and Reheating
Refrigerator:
Store covered in the refrigerator for up to 4 days. The flavors deepen and improve overnight.
Reheating:
Oven: 350°F for 15-20 minutes, covered, until hot
Microwave: Individual portions, 1-2 minutes
Air fryer: 350°F for 5-7 minutes for crispy edges
Freezer:
Assemble the casserole but do not bake. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 15-20 minutes to the covered baking time.
Your Casserole Questions, Answered
Can I use sweet potatoes instead?
Absolutely! Sweet potatoes work beautifully. They may cook slightly faster, so check for donness at the 60-minute mark.
Do I need to peel the potatoes?
Not for this recipe. The skins add texture, nutrients, and help the layers hold together. Just scrub them well.
My potatoes are still hard after baking. What went wrong?
Likely sliced too thick or underbaked. Next time, slice thinner and/or bake longer. You can also parboil potato slices for 3-4 minutes before assembling.
Can I make this dairy-free?
Yes! Use dairy-free cheese alternatives and omit the sour cream/cream. The texture will be slightly different but still delicious.
Can I add other vegetables?
Absolutely. Mushrooms, zucchini, spinach, and carrots all work well. Sauté harder vegetables before adding to remove excess moisture.
Can I use ground turkey or chicken?
Yes. Ground turkey or chicken works beautifully. Add a tablespoon of olive oil to the pan since they're leaner than beef.
