Cheesy Beef Potato Bake
Cheesy Beef Potato Bake
Ingredients
For the Beef Layer
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Potato Layer
- 2 pounds Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon Dijon mustard, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
Prepare the beef layer: In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Drain any excess fat. Add the diced yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant. Pour in the beef broth and Worcestershire sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook until the liquid has mostly evaporated, about 5-7 minutes. Remove from heat.
⏱️ 15 min
- 3
Prepare the potato layer: In a large bowl, toss the thinly sliced potatoes with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 4
Prepare the cheese sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warmed whole milk until smooth and thickened, about 3-5 minutes. Reduce heat to low. Stir in the shredded sharp cheddar cheese and Monterey Jack cheese until melted and smooth. If using, stir in the Dijon mustard. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Keep warm.
⏱️ 10 min - 5
Assemble the bake: Spread the cooked beef mixture evenly over the bottom of the prepared baking dish. Arrange half of the seasoned potato slices in an even layer over the beef. Pour half of the cheese sauce over the potato layer. Arrange the remaining potato slices over the cheese sauce, then pour the remaining cheese sauce evenly over the top.
⏱️ 5 min
- 6
Bake the dish: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 375
- 7
Rest and serve: Let the Cheesy Beef Potato Bake rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef Potato Bake
Ingredients
For the Beef Layer
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Potato Layer
- 2 pounds Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon Dijon mustard, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
Prepare the beef layer: In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Drain any excess fat. Add the diced yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant. Pour in the beef broth and Worcestershire sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook until the liquid has mostly evaporated, about 5-7 minutes. Remove from heat.
⏱️ 15 min - 3
Prepare the potato layer: In a large bowl, toss the thinly sliced potatoes with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 4
Prepare the cheese sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warmed whole milk until smooth and thickened, about 3-5 minutes. Reduce heat to low. Stir in the shredded sharp cheddar cheese and Monterey Jack cheese until melted and smooth. If using, stir in the Dijon mustard. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Keep warm.
⏱️ 10 min - 5
Assemble the bake: Spread the cooked beef mixture evenly over the bottom of the prepared baking dish. Arrange half of the seasoned potato slices in an even layer over the beef. Pour half of the cheese sauce over the potato layer. Arrange the remaining potato slices over the cheese sauce, then pour the remaining cheese sauce evenly over the top.
⏱️ 5 min - 6
Bake the dish: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 375 - 7
Rest and serve: Let the Cheesy Beef Potato Bake rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 10 min