Beef Potato Bake

Category: Hearty Main Courses

Thin-sliced Yukon potatoes, sauteed beef with onions and garlic, all baked in a rich, creamy sauce and topped with golden Colby jack cheese. It’s a comforting, flavorful dish with bubbly cheesy layers and tender textures. This simple classic feeds crowds, perfect for get-togethers or warm family meals. Let it rest out of the oven for easier slicing and the richest layers.

Ranah
Updated on Wed, 20 Aug 2025 23:42:26 GMT
A bowl of beef and cheesy potatoes. Save
A bowl of beef and cheesy potatoes. | bakeitgood.com

Curl up with a piping hot dish full of gooey cheese, juicy beef, and soft potatoes baked to perfection. This is the kind of hearty American comfort food you want at the end of a long day when you need something truly comforting and filling.

My family looks forward to this every time, especially on weekends. When I shared it at a block party, people kept coming back for more and wanted to know how I made it.

Tasty Ingredients

  • Colby jack cheese: Grate fresh cheese when you can for melty goodness and the best flavor, pick one that smells creamy with a rich color
  • Fresh cracked black pepper: Grinding fresh wakes everything up and balances the whole casserole
  • Kosher salt: Add plenty since potatoes love salt, give yours a little taste first
  • Onion powder: Use if you want more onion flavor, make sure yours smells fresh for more punch
  • Half and half: Keeps things creamy and smooths out the richness of meat and potatoes
  • Cream of mushroom soup: Grab a good canned soup for the silkiest sauce and deep flavor
  • Minced garlic: Chop or smash fresh for awesome smell and a big savory boost
  • Sweet yellow onion: Sweet onions get cozy and mild in the oven, pick out ones with papery skins
  • Lean ground beef: Pick fresh, bright beef with not much liquid so your bake won’t come out greasy
  • Yukon gold potatoes: Look for smooth, firm ones—skins add tasty flavor and extra goodness if you want to leave them on

Simple Steps to Make It

Rest and Serve:
Let it cool for about 15 minutes when you pull it from the oven. Layers will set, and you’ll get tidier slices. Serve it up warm.
Bake the Casserole:
Seal the dish with foil and bake at 350°F for 1 hour and 10 minutes, then pull off the foil. Bake 20 minutes longer until the top gets golden brown and bubbly.
Assemble the Layers:
Build your casserole in a greased 9x13 dish. Start with potatoes, heap on beef, sprinkle cheese, and pour on sauce. Layer it all, finishing with more cheese right on top.
Mix Up the Creamy Sauce:
Stir soup, half and half, both peppers, and salt in a bowl until it’s super smooth. This holds everything together in the oven.
Brown the Beef and Aromatics:
Cook beef, chopped onions, and garlic in a big skillet over medium-high heat. Break beef up while stirring. Once it’s no longer pink and the onions go soft, drain the fat.
Prepare the Potatoes:
Chop up potatoes into thin coins (about 1/8 inch). Drop them in water right away so they don’t turn brown. Try slicing them all about the same thickness.
A white plate with a slice of ground beef potato casserole. Save
A white plate with a slice of ground beef potato casserole. | bakeitgood.com

My favorite thing is the cheesy brown top when it comes bubbling from the oven. It always makes the house smell amazing and reminds me of my mom’s cozy winter dinners. You can bet my family comes running for that first scoop.

Keeping Leftovers

Store any extras in a sealed container in the refrigerator for up to four days. You can warm it slowly in the oven with foil for the best texture or zap a portion in the microwave for a fast lunch. Freeze in freezer-safe containers for up to two months, and let it thaw in the fridge before reheating.

Ingredient Switch-Ups

Got russets or red potatoes? Go for it—they work fine. Swap ground turkey or chicken for beef if you want something lighter. No Colby jack? Cheddar or mozzarella will melt great too. Need to dodge mushrooms? Use cream of celery or chicken soup instead.

A casserole with ground beef and potatoes. Save
A casserole with ground beef and potatoes. | bakeitgood.com

How to Eat It

Enjoy this one just as is, or pair with a crispy salad or steamed broccoli to lighten things up. If you like, spoon on some sour cream or snip fresh chives to take it up a notch. Pack any leftovers for comforting lunches in a thermos if you’re out and about.

Real Comfort Story

Hamburger potato casseroles have deep roots in American kitchens, especially in the Midwest and down South. Folks made the most of what they had, feeding lots of mouths with pantry basics and turning everyday food into something extra special.

Recipe FAQs

→ Can I swap Colby jack for a different cheese?

Of course! Cheddar, Monterey jack, or even a mix of cheeses work well for flavor and melting. Use what you like.

→ How thin do the potato slices need to be?

Slice them about ⅛-inch thick so they cook evenly and layer easily into the dish.

→ Can I prepare this ahead of time?

Sure thing! Assemble it in your dish, cover it up, and refrigerate. When baking, you might need extra time if it’s cold.

→ Do I have to peel the potatoes?

It’s up to you! Keep the skins on for extra texture and nutrients, or peel for smoother layers.

→ What’s the best way to bake it evenly?

Start covered tightly with foil for about 70 minutes, then uncover it for browning. Let it cool before slicing for tidier layers.

Beef Potato Bake

Layers of Yukon potatoes, beef, and melted Colby jack cheese baked in a creamy, comforting dish.

Prep Time
20 min
Cooking Time
90 min
Total Time
110 min
By: Seham

Category: Hearty Main Dishes

Skill Level: Medium

Cuisine Style: American

Output: 8 Servings

Dietary Preferences: ~

Ingredients

→ Main Ingredients

01 10.5 ounces Great Value brand cream of mushroom soup
02 1½ teaspoons kosher salt
03 3 cups Colby jack cheese, shredded fresh, divided (¾ cup, ¾ cup, and 1½ cups)
04 1 teaspoon coarse black pepper
05 2.5 pounds of Yukon gold potatoes, cleaned
06 1 cup half-and-half
07 1 tablespoon onion powder
08 2 pounds of lean ground beef
09 1 tablespoon minced fresh garlic
10 1 cup sweet yellow onion, diced small

Steps

Step 01

Chop potatoes into thin slices (about ⅛-inch thick). Place them in a bowl of water to keep them from browning.

Step 02

Set the oven temperature to 350°F. Grease a 9x13-inch baking dish lightly with cooking spray and keep it aside.

Step 03

On medium-high heat, brown the ground beef with diced onions and garlic in a large pan. Break it into small pieces as it cooks. Drain the excess grease.

Step 04

In a medium-sized bowl, stir together the cream of mushroom soup, onion powder, half-and-half, kosher salt, and black pepper. Make sure the mixture is smooth.

Step 05

Once the potato slices are drained, layer ⅓ of the potatoes in your baking dish. Top them with ⅓ of the cooked beef mixture, ¾ cup of cheese, and ⅓ of the soup blend. Repeat the layering process one more time.

Step 06

Finish it off with the remaining potatoes and beef mixture. Pour the soup mixture over the top, then scatter 1½ cups of cheese across it.

Step 07

Cover everything tightly with foil and pop it into the oven for 70 minutes. Remove the foil and bake for 20 more minutes. Let the casserole cool for about 15 minutes before eating.

Notes and Tips

  1. Put it together in advance and stick it in the fridge until you're ready to bake.
  2. You can peel your potatoes before slicing if that's what you like.
  3. Keep an eye on it near the end since every oven might bake differently.

Required Tools

  • Dish for baking (9x13-inches)
  • Wide saucepan or Dutch oven
  • Sheet of aluminum foil
  • Medium-sized bowl for mixing

Allergy Information

Double-check all ingredients for allergen risks, and consult a healthcare provider if unsure.
  • Includes dairy (cheese and mushroom soup).
  • Contains gluten from the soup.

Nutritional Information (per serving)

This data is for informational purposes and should not replace medical advice.
  • Calories: 533
  • Fats: 26 g
  • Carbohydrates: 32 g
  • Proteins: 42 g