Sometimes, the best meals are the ones that remind you of home — warm, filling, and a little bit nostalgic. This scalloped potato ground beef casserole fits that bill perfectly. It’s the kind of dish you come back to after a long day, craving something hearty but without the fuss of complicated cooking.

I remember the first time I made this; the kitchen smelled like a cozy diner somewhere between the cheesy sauce bubbling in the oven and the earthy aroma of thinly sliced potatoes. I was halfway through peeling the potatoes when the phone rang, and I got distracted enough to slice some pieces a bit thicker than others. Honestly, that uneven layering just made the casserole feel more homemade. When it came out golden on top and steaming, it felt like a little victory — the kind you want to share around the table with family or friends. It’s not perfect, but somehow that’s what makes it so comforting.

Layers of tender potatoes and seasoned ground beef meld into a creamy, cheesy casserole that’s both filling and flavorful.
It’s simple — and that’s kind of the point. No unexpected ingredients, just classic comfort food done right.
Prep time is manageable, but the slow baking means you get to fill your home with incredible aromas as you wait.
The top gets golden and slightly crispy, while the inside stays silky smooth, offering a lovely contrast in textures.

If you’re worried about making something too heavy, just remember it’s a dish that’s meant to be shared and savored slowly. A small portion goes a long way, especially when paired with a crisp side salad or steamed green veggies.

Scalloped Potato Ground Beef Casserole

Print Recipe

A hearty and comforting scalloped potato casserole layered with seasoned ground beef and creamy cheese sauce, perfect for a family dinner.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 6

Ingredients

Scale

1 pound ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1 cup shredded sharp cheddar cheese
4 large russet potatoes, peeled and thinly sliced
1/2 cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onion is translucent, about 7-8 minutes. Drain excess fat.
Season the beef mixture with salt, black pepper, and dried thyme. Stir well and remove from heat.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, stirring constantly.
Gradually whisk in the milk, continuing to whisk until the sauce thickens and comes to a simmer, about 5-7 minutes.
Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth.
Lightly grease a 9×13 inch baking dish.
Arrange half of the sliced potatoes in an even layer on the bottom of the baking dish.
Spread the cooked ground beef mixture evenly over the potatoes.
Pour half of the cheese sauce over the beef layer.
Arrange the remaining sliced potatoes over the sauce layer.
Pour the remaining cheese sauce evenly over the top potatoes.
Sprinkle the grated Parmesan cheese evenly over the top.
Cover the dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and bake uncovered for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
Let the casserole rest for 10 minutes before serving.

Don’t stress about fancy kitchen tools here — a sturdy baking dish and a good knife for slicing potatoes are all you really need. I usually serve this casserole with a simple green salad or some roasted carrots, but sometimes I just grab a crusty piece of bread and call it a night. If you want to switch things up, you could try swapping the ground beef for ground turkey or even sausage, although I haven’t tested those versions enough to promise the same rich flavor. Another idea might be adding a pinch of smoked paprika or some fresh herbs on top for a little extra kick, but honestly, it’s just as satisfying straight from the classic recipe.

FAQ

Can I make this ahead of time? Yes, you can assemble it the night before and keep it covered in the fridge. Just add a bit more baking time if it’s coming straight from the cold.

What type of potatoes work best? Russet potatoes are ideal because they become soft and creamy, but Yukon Golds could work if you don’t mind a slightly different texture.

How do I store leftovers? Keep them in an airtight container in the fridge for up to three days. Reheat gently in the microwave or oven.

Ready to turn that craving into dinner? This casserole waits for no one.