Ground Beef and Potato Casserole with Cheddar Cheese
This ground beef and potato casserole with cheddar cheese reminds me of a baked cheeseburger — just without the bun. It’s made with seasoned ground beef, shredded cheddar cheese, and thin crispy potatoes layered on top. Simple, hearty, and always a hit.
It’s the kind of recipe that works for a weeknight family dinner or packed up for lunch the next day. I’ve made it as part of meal planning and also last minute — either way, it always turns out and always disappears fast.
Why I Love This Ground Beef and Potato Casserole with Cheddar Cheese Recipe
- It reminds me of a cheeseburger — just baked and without the bun, making it gluten-free.
- It’s made with simple ingredients I usually already have.
- Leftovers reheat perfectly in the toaster oven or oven the next day.
Prep First
- Preheat the oven.
- Slice the potatoes as thin and even as possible.
- Dice the onion and mince the garlic.
- Shred both types of cheddar.
- Cook and crumble bacon if using (optional).
- Set out your baking dish and foil for covering.
The Ingredients You’ll Need (With Substitutions)
- Ground beef — 85/15 or 90/10
- Yellow onion — or white
- Garlic — minced
- Yukon Gold or other waxy potatoes — thinly sliced
- Cheddar cheese — use both mild and sharp for the best melt and flavor
- Salt
- Optional: black pepper, smoked paprika, or cayenne
- Optional: cooked and crumbled bacon for topping
Helpful Tips
Use a mix of mild and sharp cheddar so it melts well and still has flavor.
Yukon Gold or any waxy potato works best — they hold their shape and bake evenly.
Slice the potatoes as evenly as possible so they cook through at the same time.
Let it sit for about 10 minutes before cutting so everything holds together better.
If you're adding bacon, crumble it on right before serving so it stays crisp.
How I Like to Serve It
I slice it into squares and serve it warm, sometimes with a little ketchup or hot sauce on the side.
A salad or some simple steamed veggies are nice, but honestly, this casserole holds its own. If I’m saving some for later, I store it in the fridge and reheat in the oven or air fryer to get those potatoes crispy again.
What to Serve With This Ground Beef Casserole
When I make this, I usually pair it with something warm or fresh — just enough to balance it out.
- Pull-apart pepperoni and cheese garlic bread, because more cheese and carbs is never a bad idea.
- Cucumber feta salad with lemon greek vinaigrette, for something crisp and fresh on the side.
- Roasted green beans or a quick side salad — just whatever’s easy.
If You Like This Then You’ll Love
- Ground beef and potato casserole with tomato sauce, layered with mozzarella and golden potatoes.
- Baked orange honey-ginger chicken and rice bowl, sweet, gingery, and great for make-ahead meals.
- Filipino-style adobo chicken and coconut rice bowl, savory and rich, but still really easy.
I love hearing what you’re cooking. Let me know if you made this cheesy ground beef and potato bake — or if you made it your own way.
Cheesy Ground Beef and Potato Bake
Ingredients
Equipment
Method
- Prep: Preheat the oven to 375°F, thinly slice the potatoes, dice the onion and garlic, and shred both cheeses.
- Cook the ground beef in a skillet over medium heat until browned, then add the onion and garlic and cook until soft.
- Stir in salt and any optional seasonings, then remove from heat.
- Spread the beef mixture evenly into a baking dish.
- Sprinkle half of the shredded cheddar (mild and sharp mixed) over the beef.
- Layer the sliced potatoes over the cheese in slightly overlapping rows.
- Top with the remaining cheddar cheese.
- Cover tightly with foil and bake for 45 minutes, then uncover and continue baking for 10–15 minutes until the potatoes are fully tender.
- Broil for 2–3 minutes at the end if needed to brown the cheese.
- Let rest for 10 minutes before serving and top with crumbled bacon if using.
