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Loaded Beef and Potato Bake Cozy Comfort Your Family Will Love Every Time

Beef and Potato Bake recipe, served and ready to eat, easy homemade dish
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Loaded Beef and Potato Bake is a cheesy potato bake perfect for an easy dinner or weeknight dinner. This ground beef casserole makes a hearty family dinner that combines layers of tender potatoes with rich flavors everyone will enjoy.

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 and 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 divided
  • 1 cup low-sodium beef broth
  • Fresh parsley chopped for garnish

Instructions

  1. Set your oven to 375°F 190°C and lightly grease a 9×13 inch baking dish.
  2. Warm the olive oil in a skillet over medium heat then cook the chopped onion until soft about 3 to 4 minutes. Stir in minced garlic and cook for 30 seconds more. Add the ground beef, cook until browned and crumble it well. Drain excess fat if necessary and season with paprika, oregano, salt, and pepper.
  3. In a bowl, mix the Greek yogurt, light sour cream, and cornstarch until completely smooth.
  4. Place half the potato slices evenly in the baking dish. Layer half the beef mixture on top then spread half of the yogurt mixture evenly over the beef. Sprinkle with half of the cheddar cheese.
  5. Repeat the layers with the remaining potatoes, beef, yogurt mixture, and cheese.
  6. Pour the beef broth slowly around the edges and evenly over the casserole to ensure even cooking.
  7. Cover the dish tightly with foil and bake for 45 minutes.
  8. Remove foil and continue baking for 15 to 20 minutes until potatoes are tender and cheese is golden.
  9. Let the dish rest for 10 minutes before serving and garnish with fresh parsley.

Notes

  • For an even lighter version, replace all of the light sour cream with plain non-fat Greek yogurt
  • Slice the potatoes as evenly as possible so they cook at the same rate
  • Let the casserole rest for 10 minutes before serving for cleaner slices
  • Leftovers can be refrigerated in an airtight container for up to 4 days
  • Reheat individual portions in the microwave or warm the casserole in a 325°F 165°C oven until heated through
  • Freeze cooled portions for up to 2 months
  • Thaw overnight in the refrigerator before reheating

Nutrition

Find it online: https://www.amgroyal.com/loaded-beef-potato-bake/