Cheesy Ground Beef and Potato Casserole Step-by-step instructions

Before you start

Before starting, gather all the ingredients and equipment to ensure a smooth cooking process. Peel the russet potatoes and slice them thinly and uniformly using a sharp chef's knife or a mandoline slicer.

Measure out the ground beef, spices, creamy mushroom gravy, and shredded Colby Jack cheese. Preheat the oven to 375°F (190°C) and grease a standard 9x13-inch baking dish with non-stick cooking spray or butter.

Instructions

Beef Preparation and Searing

1. 1Preheat and Prep Potatoes
   Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick cooking spray. Peel the russet potatoes and slice them thinly to about one-eighth of an inch thick using a sharp knife or a mandoline.
   Look for The potatoes should be uniform in thickness to ensure even cooking.
   Tip Place the sliced potatoes in a bowl of cold water to prevent browning while preparing the beef, then pat them dry before layering.
2. 2Brown the Ground Beef
   Heat a large skillet over medium-high heat. Add the ground beef, kosher salt, black pepper, garlic powder, and onion powder. Cook, breaking up the meat with a spatula, for 6 to 8 minutes until fully browned and cooked to an internal temperature of 160°F (71°C). Drain any excess grease from the skillet.
   Look for The beef should have no pink remaining and look deeply browned.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a slotted spoon to transfer the beef to a plate lined with paper towels to remove extra fat easily.

At the end of this phase, the ground beef should be completely browned with no pink remaining in the skillet. The meat will sizzle gently, smelling highly aromatic from the garlic and onion powders.

The spices should be evenly distributed, and any excess rendered fat must be drained from the pan before assembly.

Casserole Assembly and Layering

3. 3Layer the Potatoes
   Arrange half of the thinly sliced potatoes in an even, slightly overlapping layer at the bottom of the prepared 9x13-inch baking dish.
   Look for The bottom of the dish should be completely covered by the potato slices.
   Tip Overlapping the potatoes slightly ensures a sturdy base for the beef and gravy.
4. 4Add Beef and Gravy
   Spread the browned ground beef evenly over the potato layer. Arrange the remaining potato slices on top of the beef. Pour the creamy mushroom gravy evenly over the entire casserole, ensuring it covers all the potatoes.
   Look for The gravy should coat the top layer of potatoes and seep down into the beef.
   Tip Gently tap the baking dish on the counter to help the gravy settle into the lower layers.

The baking dish should be neatly layered with the potato slices overlapping slightly at the bottom. The seasoned ground beef must be spread evenly over the potatoes, and the creamy mushroom gravy should completely cover the layers, seeping down into the crevices to ensure every potato slice is coated.

Baking and Melting the Cheese

5. 5Bake Covered
   Cover the baking dish tightly with aluminum foil. Bake in the preheated oven at 375°F (190°C) for 45 minutes, or until the potatoes are tender when pierced with a fork.
   Look for A fork should easily slide through the potato layers without resistance.
   Tip Tightly sealing the foil traps the steam, which cooks the potatoes quickly and keeps them moist.
6. 6Melt Cheese and Garnish
   Remove the foil and sprinkle the shredded Colby Jack cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes until the cheese is melted and bubbling. Garnish with fresh chopped parsley before serving.
   Look for The cheese should be golden brown and bubbling vigorously around the edges.
   Tip Let the casserole rest for 10 minutes before slicing to allow the layers to set.

The casserole is complete when the potatoes are fork-tender, the mushroom gravy is bubbling vigorously around the edges, and the Colby Jack cheese is melted, stretchy, and golden brown. After cooling slightly on a wire rack, the casserole will set, making it easy to slice and serve.

Common mistakes

One common mistake is slicing the potatoes too thick, which results in hard, undercooked layers even after a long baking time. Keep slices around one-eighth of an inch thick.

Another error is failing to drain the browned ground beef. Excess fat will mix with the mushroom gravy, creating a greasy layer on top of the casserole instead of a smooth, creamy sauce.

How to tell it’s done

To ensure the casserole is perfectly cooked, insert a sharp knife or fork into the center; it should slide easily through the potato layers with no resistance.

The ground beef must be cooked to a safe internal temperature of 160°F (71°C) during the initial skillet browning. The cheese on top should be bubbling and golden brown, which indicates that the heat has penetrated fully.

• Ground meat: 160°F (71°C) in the thickest part