Loaded Beef & Potato Bake

Cozy, hearty, and loaded with flavor, this layered bake stacks tender potatoes, seasoned ground beef, tangy sour cream, and melty cheddar into a bubbly, golden casserole. It’s simple comfort food with pantry staples, perfect for feeding a crowd and even better as next‑day leftovers.

Ingredients

• 1 lb (450 g) ground beef
• 4 large potatoes, thinly sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 cup beef broth
• 1 cup sour cream
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
2. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic 2–3 minutes until translucent.
3. Add ground beef. Cook, breaking it up, 5–7 minutes until browned. Season with paprika, oregano, salt, and pepper. Drain excess fat if needed.
4. Layer half the sliced potatoes in the prepared dish. Top with half the beef mixture, dollop and spread half the sour cream, then sprinkle half the cheddar.
5. Repeat layers with remaining potatoes, beef, sour cream, and cheese.
6. Pour beef broth evenly over the top.
7. Cover tightly with foil and bake 45 minutes. Remove foil and bake 15–20 minutes more, until potatoes are tender and cheese is bubbly and golden.
8. Rest 10 minutes. Garnish with chopped parsley and serve.

Variation

1. Bacon Ranch: Stir 1–2 teaspoons ranch seasoning into the sour cream and add 1/2 cup cooked, crumbled bacon between layers.
2. Tex-Mex: Season beef with chili powder and cumin; add corn or jalapeños and swap cheddar for pepper jack. Finish with cilantro.
3. Mushroom & Swiss: Sauté 8 oz (225 g) sliced mushrooms with the onions; use Swiss or provolone and a pinch of thyme.

Cooking Notes

1. Russet or Yukon Gold potatoes work best for tenderness and creaminess.
2. If the top browns before potatoes are tender, tent with foil and continue baking until a knife slides in easily.
3. Let the bake rest 10 minutes so layers set and liquids redistribute cleaner slices and better texture.

Serving Suggestions

1. Pair with a crisp green salad and vinaigrette to balance the richness.
2. Serve alongside steamed green beans or roasted broccoli for color and crunch.
3. Top portions with a dollop of sour cream, hot sauce, or chives for extra flair.

Tips

• Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 10–15 minutes.
• Warm the broth before pouring to help it distribute and steam the potatoes evenly.
• Cut potatoes uniformly for even cooking; a mandoline speeds prep and ensures thin slices.

Prep Time

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

Nutritional Information (Per Serving)

• Calories: 480
• Protein: 25 g
• Sodium: 620 mg

Frequently Asked Questions

1. Can I use a different potato?
   Yes Russet or Yukon Gold are ideal, but any waxy or all-purpose potato works if sliced thinly.
2. Can I substitute the sour cream?
   Greek yogurt works well; use full-fat for the richest texture.
3. How do I make it gluten-free?
   Use gluten-free beef broth and check spice blends for hidden gluten.
4. Can I freeze it?
   Yes. Bake, cool completely, wrap tightly, and freeze up to 3 months. Reheat covered at 350°F (175°C) until hot.

Conclusion

Layered with savory beef, tender potatoes, tangy sour cream, and gooey cheddar, this Loaded Beef & Potato Bake is the cozy, crowd-pleasing casserole you’ll make on repeat. Minimal prep, pantry staples, and a bubbling golden finish deliver maximum comfort with leftovers that reheat like a dream.