This ground beef potato onion casserole combines layers of tender potatoes, savory beef, and sweet caramelized onions into one bubbling, golden-brown comfort dish. With simple ingredients and straightforward steps, you’ll create a ground beef potato onion casserole that fills your kitchen with irresistible aromas and satisfies even the pickiest eaters at your table.
SERVES: 4 | PREP: 20 MIN | COOK: 55 MIN | TOTAL: 1 HR 15 MIN
Ingredients
For the Meat Layer
| Ingredient | Amount |
|---|---|
| Ground beef (80/20 blend) | 1 pound |
| Yellow onions, thinly sliced | 2 large |
| Garlic, minced | 3 cloves |
| Worcestershire sauce | 2 tablespoons |
| Tomato paste | 2 tablespoons |
| Beef broth | 1/2 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Smoked paprika | 1/2 teaspoon |
For the Potato Layer
| Ingredient | Amount |
|---|---|
| Russet potatoes, thinly sliced | 4 medium |
| Heavy cream | 1 cup |
| Butter, melted | 3 tablespoons |
| Garlic powder | 1/2 teaspoon |
| Fresh thyme leaves | 1 tablespoon |
| Salt | 3/4 teaspoon |
For the Topping
| Ingredient | Amount |
|---|---|
| Sharp cheddar cheese, shredded | 1 1/2 cups |
| Panko breadcrumbs | 1/2 cup |
| Fresh parsley, chopped | 2 tablespoons |
Step-by-Step Instructions
Phase 1: Prep Work (10 minutes)
Step 1: Preheat your oven to 375°F and position the rack in the center.
The center rack gives even heat distribution, preventing a burnt top or undercooked bottom.
Step 2: Slice your potatoes into 1/8-inch rounds using a sharp knife or mandoline.
Keep them uniform so they cook evenly. If some slices are thicker, they’ll stay crunchy while thin ones turn mushy.
Step 3: Place potato slices in a large bowl of cold water as you cut them.
This stops them from turning brown and rinses off excess starch that would make your casserole gummy.
Step 4: Grease a 9×13-inch baking dish with butter, coating the bottom and sides completely.
Greasing prevents sticking and makes cleanup easier later.
Phase 2: Building the Beef Layer (15 minutes)
Step 5: Heat a large skillet over medium-high heat and add the ground beef.
Don’t add oil—the beef has enough fat. Break it into chunks with a wooden spoon.
Step 6: Cook the beef for 5-6 minutes, stirring occasionally, until it’s browned with some crispy bits.
Those brown bits (called fond) pack tons of flavor. You want 70% of the pink gone before moving forward.
Step 7: Push the beef to the sides of the pan and add your sliced onions to the center.
The onions will release moisture that helps scrape up those tasty brown bits from the pan bottom.
Step 8: Cook the onions for 6-7 minutes, stirring them through the beef, until they’re soft and golden.
Golden onions are sweet and rich. If they’re still white, they’ll taste sharp and raw in the final dish. Similar to how you’d prepare onions for hearty ground beef stew, taking time to caramelize them properly makes all the difference.
Step 9: Add minced garlic, tomato paste, Worcestershire sauce, and spices to the pan.
Stir everything together for 1 minute until the tomato paste darkens slightly and becomes fragrant.
Step 10: Pour in the beef broth and scrape the pan bottom with your spoon.
This step picks up all those stuck-on flavor bits. Let it simmer for 2 minutes until slightly thickened, then remove from heat.
Phase 3: Assembling the Casserole (10 minutes)
Step 11: Drain your potato slices and pat them dry with paper towels.
Wet potatoes won’t brown properly and will make your cream mixture watery.
Step 12: In a medium bowl, whisk together the heavy cream, melted butter, garlic powder, thyme, and salt.
This cream mixture coats every potato slice and creates that rich, velvety texture between layers.
Step 13: Arrange half of your potato slices in overlapping rows across the bottom of your greased baking dish.
Think of shingling a roof—each slice should overlap the previous one by about half. This creates even layers.
Step 14: Spread the entire beef and onion mixture evenly over the first potato layer.
Use a spoon to press it down gently so there are no air pockets. Air pockets can cause uneven cooking.
Step 15: Layer the remaining potato slices on top of the beef, again in overlapping rows.
Take your time making this layer neat—it’s what people will see when you serve it.
Step 16: Pour the cream mixture slowly over the entire casserole, letting it seep between the potato layers.
Use the back of a spoon to gently press down on the potatoes, helping the cream penetrate all the layers.
Phase 4: Baking (55 minutes)
Step 17: Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
The foil traps steam, which cooks the potatoes through. Without it, the top would burn before the middle cooks.
Step 18: Bake covered for 40 minutes, until you can easily pierce the potatoes with a fork.
Check by poking straight down through all layers. If there’s resistance, the potatoes need more time.
Step 19: Remove the foil, sprinkle the shredded cheddar cheese evenly across the top, then scatter panko breadcrumbs over the cheese.
The cheese melts into gooey goodness while the breadcrumbs add a satisfying crunch.
Step 20: Return the uncovered casserole to the oven for 15 minutes, until the cheese bubbles and the breadcrumbs turn golden brown.
Watch it during the last 5 minutes—breadcrumbs can go from perfect to burnt quickly. Let the ground beef potato onion casserole rest for 10 minutes before serving so the layers set properly.
Chef’s Notes
Potato Selection Matters: Russet potatoes have high starch content that creates creamy layers when baked. Waxy potatoes like red or Yukon gold won’t break down the same way in this ground beef potato onion casserole.
Ground Beef Fat Ratio: The 80/20 blend (80% lean, 20% fat) gives you flavor without greasiness. Leaner beef makes dry casseroles, while fattier beef leaves pools of oil.
Make-Ahead Advantage: Assemble the entire casserole up to Step 16 the night before. Cover with plastic wrap and refrigerate. Add 10 extra minutes to the covered baking time when cooking from cold.
Onion Sweetness Secret: Don’t rush the onion cooking in Step 8. Those extra 2-3 minutes transform sharp raw onions into sweet, caramelized pieces that balance the savory beef perfectly.
Nutrition Facts (Per Serving)
Calories: 645 | Protein: 34g | Carbohydrates: 48g | Fat: 35g | Fiber: 5g | Sodium: 890mg
Creative Variations
Southwest Style: Replace cheddar with pepper jack cheese, add 1 cup of corn and 1 diced bell pepper to the beef mixture, and top with crushed tortilla chips instead of breadcrumbs. Season with cumin and chili powder.
Mushroom Lovers: Sauté 8 ounces of sliced mushrooms with the onions for an earthy, umami-rich version. Swap beef broth for mushroom stock and add a splash of dry sherry.
Loaded Baked Potato: Top the finished casserole with sour cream, crispy bacon bits, and sliced green onions. This version pairs perfectly with other crowd-pleasing ground beef football food for game day.
Italian Twist: Use Italian sausage instead of ground beef, add 1 cup marinara sauce to the meat layer, and replace cheddar with mozzarella and parmesan. Top with fresh basil after baking.
Storage & Reheating
Refrigerator Storage: Cover cooled casserole tightly with plastic wrap or transfer to an airtight container. Keeps for 4 days in the fridge.
Freezing Instructions: Wrap the baked and cooled casserole in two layers of plastic wrap, then one layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Methods: For best results, cover with foil and reheat at 350°F for 25-30 minutes until heated through. Individual portions microwave well—cover with a damp paper towel and heat for 2-3 minutes, stirring halfway.
Maintaining Texture: Add a splash of cream or milk when reheating to restore moisture. The breadcrumb topping won’t be as crispy after storage, so consider adding fresh panko and broiling for 2 minutes.
Troubleshooting Guide
Problem: Watery casserole with liquid pooling
Solution: Your potatoes weren’t dried properly after soaking, or you used too much cream. Next time, thoroughly pat potatoes dry and measure cream exactly. If this happens, uncover the casserole for the last 10 minutes of baking to evaporate excess liquid.
Problem: Crunchy, undercooked potatoes
Solution: Potato slices were cut too thick or unevenly. Use a mandoline for consistent 1/8-inch slices. Also ensure you’re baking covered for the full 40 minutes—removing the foil early prevents proper steaming.
Problem: Burnt top but raw middle
Solution: Your oven rack was too high. Always use the center rack for even heat. If your oven runs hot, reduce temperature to 350°F and add 5-10 minutes to cooking time.
Problem: Bland flavor throughout
Solution: Ground beef needs proper seasoning at the cooking stage. Don’t skip the Worcestershire sauce—it adds crucial savory depth. Also, salt each layer separately (beef mixture AND potato mixture) rather than relying on one layer to season everything.
Problem: Greasy, oily texture
Solution: Your ground beef was too fatty (higher than 80/20) or you didn’t drain it after browning. After Step 6, tilt the pan and spoon out excess fat, leaving just 1-2 tablespoons. The onions need some fat to cook properly, but not pools of it.
Equipment Essentials
- 9×13-inch baking dish (glass or ceramic works best)
- Large skillet (12-inch preferred for even browning)
- Sharp knife or mandoline (for uniform potato slices)
- Wooden spoon (for breaking up beef)
- Large mixing bowl (for soaking potatoes)
- Medium bowl (for cream mixture)
- Whisk (for combining cream and seasonings)
- Aluminum foil (for covering during baking)
- Box grater (if shredding cheese block)
Shopping List
Meat & Dairy Section
- 1 pound ground beef (80/20)
- 1 cup heavy cream
- 3 tablespoons butter
- 1 1/2 cups sharp cheddar cheese
Produce Section
- 4 medium russet potatoes
- 2 large yellow onions
- 3 cloves fresh garlic
- Fresh thyme (small bunch)
- Fresh parsley (small bunch)
Pantry & Dry Goods
- Worcestershire sauce
- Tomato paste
- Beef broth (1/2 cup)
- Panko breadcrumbs
- Smoked paprika
- Garlic powder
- Salt
- Black pepper
Success Secrets
1. Temperature Consistency: Let your ground beef sit at room temperature for 15 minutes before cooking. Cold beef from the fridge won’t brown properly—it steams instead, creating gray meat without that flavorful crust.
2. Cream Temperature: Use room-temperature cream in your mixture. Cold cream can cause the butter to solidify into clumps rather than creating a smooth, pourable mixture.
3. The Rest Period: After baking, resist cutting into your ground beef potato onion casserole immediately. That 10-minute rest allows the cream to set and the layers to firm up. Cut too early and everything slides apart into a soupy mess.
4. Cheese Placement: Sprinkle cheese in an even layer without piling it in the center. Uneven cheese creates spots that burn while other areas stay pale. A light, uniform layer melts better and looks more appetizing.
5. Visual Doneness Cues: Your casserole is ready when the edges bubble vigorously, the center jiggles slightly when shaken (not sloshing liquid), and the top is deep golden brown. These three signs together mean perfectly cooked layers from top to bottom.
This ground beef potato onion casserole delivers comfort food satisfaction with minimal effort. The layers of tender potatoes soak up all that savory beef flavor while the crispy, cheesy top adds textural contrast. Serve it straight from the oven with a simple green salad for a complete meal that feels like home.
