This dish is a savory, “stick-to-your-ribs” meal that combines seasoned ground beef, tender gold potatoes, and a rich, melty cheese sauce. It’s essentially a cheeseburger and fries transformed into a cozy bake.
The Breakdown
-
Servings: 6 – 8 people
-
Prep time: 15 minutes
-
Cook time: 45 – 50 minutes
Ingredients
| Proteins | Ground Beef (85/15 or 90/10) | 1.5 lbs |
| Vegetables | Yukon Gold Potatoes (cubed) | 2 lbs |
| Yellow Onion (diced) | 1 medium | |
| Garlic (minced) | 3 cloves | |
| Dairy | Shredded Sharp Cheddar Cheese | 2.5 cups |
| Heavy Cream or Whole Milk | 1/2 cup | |
| Sour Cream | 1/2 cup | |
| Pantry | Olive Oil | 1 tbsp |
| Smoked Paprika, Salt, Pepper | To taste |
Instructions
-
Prep the Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed potatoes in olive oil, salt, pepper, and a pinch of paprika. Spread them on a baking sheet and roast for 20-25 minutes until tender but not fully browned.
-
Cook the Beef: While potatoes roast, brown the ground beef and onions in a large skillet. Drain the excess grease. Stir in the minced garlic and cook for 1 more minute.
-
Combine: In a large bowl, whisk together the heavy cream, sour cream, and 1.5 cups of the cheddar cheese. Fold in the cooked beef and the roasted potatoes.
-
The Bake: Transfer the mixture into a greased 9×13 inch casserole dish. Top with the remaining 1 cup of cheese.
-
Finish: Bake for 15-20 minutes until the cheese is bubbly and starting to turn golden brown. Garnish with fresh parsley or green onions.
Pro Tips for Success
-
The Potato Choice: Use Yukon Gold potatoes. They hold their shape better than Russets and have a naturally buttery texture.
-
Avoid the “Grease Lake”: Always drain your beef thoroughly before mixing it with the dairy, or the casserole will become oily.
-
Fresh Grating: Shred your cheese from a block. Pre-shredded cheese is coated in potato starch to prevent clumping, which stops it from melting as smoothly as fresh cheese.
Nutritional Info (Per Serving)
-
Calories: ~480 kcal
-
Protein: 28g
-
Fat: 32g
-
Carbs: 22g
Benefits
-
High Satiety: The combination of protein and fats keeps you full for hours.
-
One-Pan Potential: If you use an oven-safe skillet (like cast iron) to brown the beef, you can mix everything right in there and skip the casserole dish.
Q&A
Q: Can I make this in a slow cooker? A: Yes! Brown the beef and onions first, then layer everything in the crockpot. Cook on Low for 6-7 hours or High for 3-4 hours.
Q: Can I freeze this? A: Absolutely. Assemble it fully (but don’t bake it), cover tightly with foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
Q: How do I make it spicy? A: Swap the cheddar for Pepper Jack and add a small can of diced green chiles to the beef mixture.