Save
Few things feel as comforting as scooping into a cheesy, beefy potato bake, the top golden and the edges bubbling. This is the kind of food you make when everyone's hungry, tired, and ready for something truly heartwarming. Think layers of soft potatoes, juicy meat, and stretchy cheese, all cozied up together—just what you need when the day calls for a pick-me-up dinner.
This always gets rave reviews at home, but it's also the star when I show up to potlucks. I brought it to a block party once, and folks not only wanted seconds—they wanted to know exactly how I made it.
Ingredients
- Colby jack cheese: Shred it yourself for real meltiness—look for cheese that smells fresh and looks nice and creamy
- Fresh cracked black pepper: Just grind some black peppercorns for loads of bright flavor
- Kosher salt: Potatoes are salt-hungry, so be generous! Try a bit first to check its punch
- Onion powder: Your backup for more onion goodness—fresh onion powder gives more zip
- Half and half: Keeps everything creamy and balances the hearty beef and potatoes
- Cream of mushroom soup: Grab a rich, condensed one for thick, mushroomy sauce
- Minced garlic: Slice or chop right before cooking for punchy aroma
- Sweet yellow onion: Pick onions with tight skin; they mellow out and get sweet as they cook
- Lean ground beef: Choose stuff that's bright and not watery—it makes sure the whole bake isn't greasy
- Yukon gold potatoes: Smooth, firm taters work best, and leave the skins on if you like extra flavor and nutrition
Step-by-Step Instructions
- Rest and Slice:
- When it's out of the oven, let it sit for about fifteen minutes. That makes cutting easier and keeps the layers right where they should be. Serve it up warm!
- Bake It:
- Cover tightly with foil and bake at 350°F for seventy minutes. Then take off the foil and let it go for twenty minutes more, until it's nice and golden on top, with sauce bubbling away.
- Start Layering:
- Grease your 9x13 dish and start with potato slices on the bottom. Next, add beef and onion, sprinkle on cheese, pour some sauce, and keep repeating. Make sure to have cheese as the last layer up top!
- Whip Up the Sauce:
- In a mixing bowl, stir the soup, half and half, pepper, onion powder, and salt until super smooth. This velvety stuff will tie all your layers together.
- Brown the Beef Mix:
- Grab a pot or Dutch oven and cook beef, onions, and garlic over medium-high heat. Break up the meat, stir until it's all browned and onions get soft, and pour off the grease.
- Prep Your Potatoes:
- Slice potatoes thin (about an eighth inch) and drop 'em in water right away so they don't turn brown. Try to keep your slices even—makes everything cook up just right.
Save
For me, the crispy cheesy crust is the best bite. It reminds me of coming in from chilly nights to one of my mom's hot bakes. As soon as it comes out of the oven, everyone's racing to the kitchen for that cheesy first scoop.
Storage Tips
Leftovers keep great—just pop them in the fridge in a sealed container and they'll last up to four days. When reheating, cover with foil in the oven to keep things creamy, or just microwave a portion if you're in a rush. Got more than you can eat? Freeze extra servings in sturdy containers for up to two months, then thaw them overnight in the fridge before warming up.
Swapping Ingredients
No Yukon golds? Use russets or red potatoes instead. Swap in ground chicken or turkey for a lighter take. You can go with cheddar or mozzarella if you don't have Colby jack—either way, it'll be gooey and yummy up top. Not a mushroom fan? Cream of chicken or celery soup will do the trick as your sauce.
Save
Ways to Eat It
Honestly, it's awesome by itself, but try it with a side of green salad or some steamed broccoli for balance. Scoop on a bit of sour cream or sprinkle chopped chives for something extra special. It even works packed in a thermos for lunch that keeps you full all afternoon.
Classic Comfort Food Roots
Bakes like this ground beef and potato classic show off the best of Midwestern and Southern kitchen traditions. It's all about stretching what you've got in the pantry and making big, shareable dishes that are as memorable as they are delicious.
Recipe FAQs
- → Can I swap Colby jack for another cheese?
Sure! Cheddar, Monterey jack, or any good melting cheese will work. Pick what you like or already have in your kitchen.
- → How thin should the potatoes be sliced?
To ensure even cooking, slice them into about ⅛-inch rounds. This helps create perfect, tender layers throughout.
- → Can I prep this dish ahead of time?
Yes! Assemble it in a baking dish, cover it up, and store it in the fridge until you’re ready to bake. Add a few extra minutes if baking from cold.
- → Do I have to peel the potatoes?
Nope, it’s up to you! Leaving the skin on adds some texture and nutrients, but peeling them gives a smoother finish.
- → How can I make sure it bakes evenly?
Cover it snugly with foil and bake it for about an hour and ten minutes. Then, take the foil off to brown the top nicely. Don’t forget to let it set before slicing.