Ground Beef & Potato Casserole

A Five-Ingredient Layered Supper

This casserole is the kind of dinner you build when the fridge looks bare. Five ingredients: ground beef, potatoes, onions, butter, and water. The whole thing comes together in one pan plus a baking dish.

The technique is what separates this from a sad weeknight bake. Browning the patties and softening the onions in butter first builds a fond on the bottom of the pan, then a splash of water lifts all that browned flavor and pours over the potatoes as a quick pan jus. As the casserole bakes, the potatoes drink up the buttery beef liquid and turn rich.

Do not cook the patties through. They finish in the oven on top of the potatoes, and any extra rendered fat seasons the layer below as it bakes. Slice the potatoes thin so they cook through in 45 minutes alongside the meat.

Kitchen Tips

• Slice potatoes ⅛ inch thick or thinner. Thick slices stay raw under the meat and pan liquid.
• Use a starchy potato like russet or Yukon Gold. Waxy reds hold their shape but won’t soak up the jus the same way.
• Season generously between layers with salt and pepper. The dish reads bland without it because there’s no broth or sauce.
• Cover with foil for the first 30 minutes if your potatoes look dry, then uncover for the last 15 to brown the tops.

Variations

• Add a layer of sliced mushrooms or carrots between the potatoes and beef.
• Top with shredded sharp cheddar in the last 10 minutes of baking for a cheesy crust.
• Stir a teaspoon of thyme or smoked paprika into the beef for warm depth.