Cheesy Potato Casserole Meal Prep
Cheesy Potato Casserole Meal Prep
Ingredients
For the Casserole
- 4 pounds Russet potatoes, peeled and thinly sliced, about 1/8 inch thick
- 1 1/2 pounds Lean ground beef
- 1 Yellow onion, medium, chopped
- 3 Garlic, cloves, minced
- 1/2 cup Unsalted butter
- 1/2 cup All-purpose flour
- 4 cups Whole milk
- 4 cups Sharp cheddar cheese, freshly shredded
- 2 cups Monterey Jack cheese, freshly shredded
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1/4 cup Fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking dish with a small amount of butter or non-seed oil.
⏱️ 5 min•🌡️ 375°F - 2
In a large skillet, cook the lean ground beef over medium-high heat, breaking it apart with a spoon, until browned, about 8 to 10 minutes. Drain off any excess fat. Add the chopped yellow onion and minced garlic to the skillet with the beef and cook for another 5 to 7 minutes, until the onion is softened and translucent. Remove from heat and set aside.
⏱️ 15 min - 3
While the beef is cooking, prepare the cheese sauce. In a large saucepan, melt the 1/2 cup of unsalted butter over medium heat. Whisk in the 1/2 cup of all-purpose flour and cook for 1 to 2 minutes, whisking constantly, to create a roux. Gradually whisk in the 4 cups of whole milk until the sauce is smooth and begins to thicken, about 5 to 7 minutes. Bring to a gentle simmer, then reduce heat to low.
⏱️ 10 min - 4
Remove the saucepan from the heat. Stir in 3 cups of the shredded sharp cheddar cheese and 1 1/2 cups of the shredded Monterey Jack cheese until melted and smooth. Season the cheese sauce with 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Taste and adjust seasoning if needed.
⏱️ 5 min - 5
Assemble the casserole: Spread half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Top with half of the cooked ground beef and onion mixture. Pour half of the cheese sauce over the beef and potatoes. Repeat the layers with the remaining potatoes, beef, and cheese sauce.
⏱️ 10 min - 6
Sprinkle the remaining 1 cup of sharp cheddar cheese and 1/2 cup of Monterey Jack cheese evenly over the top of the casserole. Cover the baking dish tightly with aluminum foil.
⏱️ 2 min - 7
Bake the covered casserole for 30 minutes. Remove the foil and continue to bake for another 25 to 30 minutes, or until the potatoes are tender, the sauce is bubbly, and the top is golden brown and melted. To check for doneness, insert a knife into the center of the casserole; it should go in easily.
⏱️ 60 min•🌡️ 375°F - 8
Once baked, remove the casserole from the oven and let it rest for 10 to 15 minutes before serving. This allows the sauce to set and makes it easier to portion. Garnish with fresh chopped parsley if desired.
⏱️ 15 min - 9
For meal prep, allow the casserole to cool completely. Divide into 10 individual airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the microwave or oven until warmed through.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Potato Casserole Meal Prep
Ingredients
For the Casserole
- 4 pounds Russet potatoes, peeled and thinly sliced, about 1/8 inch thick
- 1 1/2 pounds Lean ground beef
- 1 Yellow onion, medium, chopped
- 3 Garlic, cloves, minced
- 1/2 cup Unsalted butter
- 1/2 cup All-purpose flour
- 4 cups Whole milk
- 4 cups Sharp cheddar cheese, freshly shredded
- 2 cups Monterey Jack cheese, freshly shredded
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1/4 cup Fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking dish with a small amount of butter or non-seed oil.
⏱️ 5 min•🌡️ 375°F - 2
In a large skillet, cook the lean ground beef over medium-high heat, breaking it apart with a spoon, until browned, about 8 to 10 minutes. Drain off any excess fat. Add the chopped yellow onion and minced garlic to the skillet with the beef and cook for another 5 to 7 minutes, until the onion is softened and translucent. Remove from heat and set aside.
⏱️ 15 min - 3
While the beef is cooking, prepare the cheese sauce. In a large saucepan, melt the 1/2 cup of unsalted butter over medium heat. Whisk in the 1/2 cup of all-purpose flour and cook for 1 to 2 minutes, whisking constantly, to create a roux. Gradually whisk in the 4 cups of whole milk until the sauce is smooth and begins to thicken, about 5 to 7 minutes. Bring to a gentle simmer, then reduce heat to low.
⏱️ 10 min - 4
Remove the saucepan from the heat. Stir in 3 cups of the shredded sharp cheddar cheese and 1 1/2 cups of the shredded Monterey Jack cheese until melted and smooth. Season the cheese sauce with 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Taste and adjust seasoning if needed.
⏱️ 5 min - 5
Assemble the casserole: Spread half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Top with half of the cooked ground beef and onion mixture. Pour half of the cheese sauce over the beef and potatoes. Repeat the layers with the remaining potatoes, beef, and cheese sauce.
⏱️ 10 min - 6
Sprinkle the remaining 1 cup of sharp cheddar cheese and 1/2 cup of Monterey Jack cheese evenly over the top of the casserole. Cover the baking dish tightly with aluminum foil.
⏱️ 2 min - 7
Bake the covered casserole for 30 minutes. Remove the foil and continue to bake for another 25 to 30 minutes, or until the potatoes are tender, the sauce is bubbly, and the top is golden brown and melted. To check for doneness, insert a knife into the center of the casserole; it should go in easily.
⏱️ 60 min•🌡️ 375°F - 8
Once baked, remove the casserole from the oven and let it rest for 10 to 15 minutes before serving. This allows the sauce to set and makes it easier to portion. Garnish with fresh chopped parsley if desired.
⏱️ 15 min - 9
For meal prep, allow the casserole to cool completely. Divide into 10 individual airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the microwave or oven until warmed through.