Ground Beef and Au Gratin Potatoes
Sink your fork into the ultimate comfort food with this Ground Beef and Au Gratin Potatoes casserole, a hearty one-dish meal that's both indulgent and satisfying. Layers of tender, thinly sliced russet potatoes are paired with savory, seasoned ground beef and smothered in a rich, creamy cheddar cheese sauce, then baked to golden perfection. Infused with aromatic garlic, onions, and a touch of paprika and thyme, this dish offers a delicious twist on classic au gratin potatoes. Perfect for family dinners or casual gatherings, it’s easy to prepare in advance and sure to please even the pickiest eaters. Serve it warm, garnished with fresh parsley for a pop of color and flavor. Make this comforting casserole your new go-to recipe for cozy nights in!
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Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 4 large russet potatoes, thinly sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2.5 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Step 2
In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook for 2–3 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds.
Step 3
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and fully cooked, about 6–8 minutes. Drain any excess fat from the skillet.
Step 4
Season the cooked beef mixture with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 0.5 teaspoon of dried thyme. Stir to combine and set aside.
Step 5
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes to form a roux.
Step 6
Gradually whisk in the milk, making sure to prevent lumps. Cook the mixture for 5–7 minutes, whisking constantly, until thickened.
Step 7
Remove the saucepan from heat and stir in 1.5 cups of shredded cheddar cheese and 0.25 cup of grated Parmesan cheese until melted and creamy. Reserve the remaining cheddar and Parmesan for topping.
Step 8
Layer half of the thinly sliced potatoes evenly on the bottom of the prepared baking dish. Spoon half of the ground beef mixture over the potatoes and pour half of the cheese sauce evenly on top. Repeat with the remaining potatoes, ground beef, and cheese sauce.
Step 9
Sprinkle the reserved cheddar and Parmesan cheese evenly over the top layer.
Step 10
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Step 11
Remove the foil and bake uncovered for an additional 15–20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Step 12
Allow the casserole to rest for 10 minutes before serving. Optionally garnish with chopped fresh parsley. Serve warm and enjoy!
Nutrition Facts
| Serving size | (2743.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3884.7 |
| Total Fat 233.9g | 0% |
| Saturated Fat 120.9g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 773.0mg | 0% |
| Sodium 6466.2mg | 0% |
| Total Carbohydrate 277.3g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 44.3g | |
| Protein 196.6g | 0% |
| Vitamin D 323.1IU | 0% |
| Calcium 3074.1mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 7573.4mg | 0% |
Source of Calories