Beef Potato Bake (Print Version)
Soft potatoes, flavorful beef, and melty cheese come together in creamy layers for the ultimate comfort meal.
# Ingredients:
→ Main Ingredients
01 -
3 cups Colby jack cheese, freshly shredded, split into ¾ cup, ¾ cup, and 1½ cups portions
02 -
2 pounds of lean beef, ground
03 -
2.5 pounds of Yukon gold potatoes, cleaned
04 -
1 teaspoon of black pepper, cracked fresh
05 -
1 tablespoon of garlic, minced
06 -
1½ teaspoons of kosher salt
07 -
1 cup of half-and-half
08 -
1 tablespoon of onion powder
09 -
10.5 ounces of Great Value cream of mushroom soup
10 -
1 cup of sweet yellow onion, finely chopped
# Steps:
01 -
Cut the potatoes into thin ⅛-inch rounds. Toss them into water to stop them from turning brown.
02 -
Turn your oven to 350°F ahead of time. Give a 9x13-inch baking dish a light spray of cooking oil and keep it aside.
03 -
On medium-high heat, cook up the ground beef with garlic and onion in a large pan. Break the meat into bits while cooking, and pour out any extra grease.
04 -
In a bowl, combine half-and-half, cream of mushroom soup, onion powder, salt, and pepper until it’s all silky smooth.
05 -
After draining the potato slices, arrange ⅓ of them across the dish. Top with ⅓ of the cooked beef, ¾ cup of shredded cheese, and ⅓ of the soup mixture. Repeat the steps for a second layer.
06 -
Layer the remaining potatoes and beef on top, pour over the rest of the soup mixture, and spread out 1½ cups of cheese.
07 -
Cover with foil and bake it for 1 hour and 10 minutes. Then, take the foil off and bake for another 20 minutes. Let it sit for 15 minutes before cutting in.
# Notes and Tips:
01 -
You can assemble everything earlier, store it in the fridge, and bake it later.
02 -
Skip the skins and peel the potatoes first if you’d like.
03 -
Keep an eye on it as the baking time nears since ovens can heat differently.