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Cheesy Beef And Scalloped Potato Casserole
If you love scalloped potatoes, just wait until you turn them into a full dinner. This Cheesy Beef and Scalloped Potato Casserole layers tender potatoes with seasoned ground beef and a rich, creamy, cheesy sauce for the ultimate cozy comfort food.
This is one of those dinners I make when I want something hearty that I know the whole family will actually eat. Everything comes together in one casserole dish with simple, everyday ingredients, and all you really need is a salad or some green beans on the side to call dinner done.
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Equipment
Ingredients
- 1 14 oz can cheddar cheese soup
- 1 12 oz can evaporated milk
- 3/4 cup heavy cream
- 1 lb ground beef I use 80/20
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt more to taste
- 1/2 tsp black pepper
- 2 1/2 lbs Yukon gold potatoes peeled and sliced 1/8 inch thick
- 1 1/2 cups shredded cheddar cheese
- Fresh flat-leaf parsley chopped, for garnish
- Nonstick cooking spray as needed
Instructions
- Preheat the oven to 400˚F (200˚C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the cheddar cheese soup, evaporated milk, and heavy cream until smooth. Set aside.
- Heat a large skillet over medium-high heat. Add the ground beef, onion, garlic, onion powder, garlic powder, paprika, salt, and pepper. Cook, breaking up the meat, for 8–10 minutes, or until the beef is browned and cooked through and the onion is tender. Drain any excess grease, then transfer the beef mixture to a plate.
- Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Top with one-third of the cheese sauce, then one-third of the beef mixture. Repeat the layers two more times, finishing with the remaining cheese sauce and beef mixture.
- Cover the baking dish tightly with foil and bake for 60 minutes, or until the potatoes are fork-tender.
- Remove the foil and sprinkle the shredded cheddar evenly over the top. Return to the oven, uncovered, and bake for 10 minutes, or until the cheese is melted and bubbly. For a golden top, broil for 1–2 minutes, watching closely.
- Let the casserole rest for 10 minutes. Garnish with fresh parsley before serving. Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My family loves it and I hope yours does, too!
Tips for Making This Recipe
- Slice the potatoes thin and evenly. Aim for about ⅛-inch thick so they cook at the same rate and become perfectly tender. A mandoline makes this especially easy.
- Make it ahead. You can assemble the casserole earlier in the day, cover it, and refrigerate until you’re ready to bake. Leftovers also keep well in an airtight container in the refrigerator for 3–4 days.
- Don’t cut the potatoes too thick. This is the biggest mistake! Thick or uneven slices can leave you with potatoes that are still firm even when the rest of the casserole is hot and bubbly.
Frequently Asked Questions
Can I make Cheesy Beef and Scalloped Potato Casserole ahead of time?
How do I know when the potatoes are fully cooked?
Can I substitute the ground beef?
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This is SO good, I hope you love it!