Beef Potato Bake (Print Version)
Layers of Yukon potatoes, beef, and melted Colby jack cheese baked in a creamy, comforting dish.
# 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:
01 -
Chop potatoes into thin slices (about ⅛-inch thick). Place them in a bowl of water to keep them from browning.
02 -
Set the oven temperature to 350°F. Grease a 9x13-inch baking dish lightly with cooking spray and keep it aside.
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.
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.
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.
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.
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:
01 -
Put it together in advance and stick it in the fridge until you're ready to bake.
02 -
You can peel your potatoes before slicing if that's what you like.
03 -
Keep an eye on it near the end since every oven might bake differently.