🥘 Baked Potato and Meat Casserole
Comfort food with layers of flavor and melt-in-your-mouth texture
🍽️ Serves: 4–6
⏱️ Prep Time: 20 min | Bake Time: 50–60 min
🧂 Ingredients
For the filling:
-
1 lb (450 g) ground beef or ground lamb
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
2 tbsp tomato paste
-
1 tsp paprika
-
1/2 tsp dried thyme or oregano
-
Salt & black pepper, to taste
-
Optional: a splash of Worcestershire sauce or beef broth for depth
For the potato layers:
-
5–6 medium potatoes, peeled and thinly sliced (about 1/8-inch thick)
-
1 1/4 cups heavy cream (or a mix of milk and cream)
-
1 cup shredded cheese (cheddar, mozzarella, or a mix)
-
Butter, for greasing the dish
🔪 Instructions
1. Prepare the Meat
-
In a skillet over medium heat, sauté the chopped onion in a little oil until translucent.
-
Add garlic and cook 1 minute more.
-
Add the ground meat, season with salt, pepper, paprika, thyme, and tomato paste. Cook until browned and fragrant (about 8–10 min). Set aside.
2. Prepare the Potatoes
-
Peel and slice potatoes into thin rounds using a knife or mandoline.
-
Lightly season with salt and pepper.
3. Assemble the Casserole
-
Preheat oven to 375°F (190°C). Butter a baking dish (9×13-inch or similar).
-
Layer half the potatoes at the bottom of the dish.
-
Spread all the cooked meat mixture evenly over the potatoes.
-
Top with the remaining potato slices.
-
Pour the cream over the top and sprinkle with cheese.
4. Bake
-
Cover with foil and bake for 40 minutes.
-
Remove foil and bake another 15–20 minutes, or until the top is golden and bubbly and the potatoes are tender.
🌿 Serving Suggestions
-
Let it rest for 10 minutes before serving.
-
Great with a simple green salad, roasted veggies, or a dollop of sour cream.
🔄 Optional Add-ins
-
Add a layer of sautéed mushrooms, spinach, or zucchini.
-
Swap ground beef for ground turkey, chicken, or lentils for a lighter or vegetarian twist.
-
Spice it up with a bit of cayenne or smoked paprika.
Would you like a one-skillet version, make-ahead instructions, or a Mediterranean twist with herbs and feta?