Description
This Loaded Beef and Potato Bake is a cozy, satisfying casserole layered with tender Russet potatoes, savory seasoned ground beef, creamy Greek yogurt and sour cream, and melted sharp cheddar cheese. It’s an easy family dinner made with simple ingredients and plenty of comforting flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb (450 g) lean ground beef, 90–93% lean
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- 4 medium Russet potatoes (about 2½–3 lb total), peeled and thinly sliced about ⅛-inch thick
- 1 cup plain non-fat Greek yogurt
- ½ cup light sour cream
- 1 tablespoon cornstarch
- ¾ cup reduced-fat sharp cheddar cheese, shredded and divided
- 1 cup low-sodium beef broth
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the beef: Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in garlic and cook for 30 seconds.
- Brown and season: Add the ground beef and cook until browned, breaking it into small crumbles. Drain excess fat if necessary. Season with paprika, oregano, salt, and black pepper.
- Make the creamy mixture: In a medium bowl, whisk together Greek yogurt, light sour cream, and cornstarch until smooth.
- Assemble the first layer: Arrange half of the sliced potatoes evenly in the prepared baking dish. Top with half of the beef mixture, half of the yogurt mixture, and half of the cheddar cheese.
- Add the second layer: Repeat with the remaining potatoes, beef mixture, yogurt mixture, and cheddar cheese.
- Add the broth: Slowly pour the beef broth around the edges and evenly over the casserole. Avoid pouring all the broth into one spot.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Finish uncovered: Remove the foil and bake for another 15–20 minutes, or until the potatoes are fork-tender and the cheese is melted and lightly golden.
- Rest and serve: Let the casserole rest for 10 minutes before serving. Garnish with chopped fresh parsley.
Notes
- Slice the potatoes about ⅛-inch thick so they cook evenly. A mandoline works well, but always use the hand guard.
- Test potatoes near the center of the casserole before removing it from the oven. If they’re still firm, cover and bake for another 5–10 minutes.
- Don’t skip the first covered baking stage. The trapped steam helps soften the potatoes.
- Pour the broth evenly over and around the casserole so the potatoes cook consistently.
- Allow the casserole to rest for 10 minutes before slicing. This gives the creamy layers time to settle.
- Leftovers can be stored in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Casserole / Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg