Description
A comforting one-dish meal featuring seasoned ground beef and tender russet potatoes, baked with a creamy cheddar topping.
Ingredients
- 1 pound ground beef (80/20 for flavor or 90/10 for leaner)
- 4 medium russet potatoes, peeled and diced into ~1/2-inch cubes (about 4–5 cups)
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup shredded cheddar cheese, divided
- 1 cup sour cream
- 1/2 cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Peel and dice potatoes into even 1/2-inch cubes. Chop the onion and mince garlic.
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3–4 minutes until softened.
- Add the ground beef, season with salt, pepper, thyme, and paprika. Break into small pieces and cook for 6–8 minutes until browned.
- Spoon off excess fat. Pour in the beef broth and simmer for 2–3 minutes.
- In a large bowl, combine the diced potatoes with the beef mixture. Fold in sour cream and half of the shredded cheddar.
- Transfer the mixture to the baking dish, spread evenly, and top with remaining cheddar.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 10–15 minutes until cheese is melted and potatoes are fork-tender.
- Let the casserole rest for 10 minutes before serving.
Notes
For a crunchier topping, mix panko with melted butter and sprinkle over cheese before the last baking stage.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American