Ground Beef Potato Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
900 g Russet potatoes
02 -
450 g ground beef (80/20 fat content)
03 -
225 g whipped cream cheese spread
04 -
3 medium tomatoes, sliced
05 -
115 g shredded white cheddar cheese
→ Seasonings & Oils
06 -
2 tbsp olive oil, divided
07 -
2 tbsp Italian seasoning, divided
08 -
1 1/2 tsp salt, divided
09 -
1/2 tsp ground black pepper, divided
10 -
1 tsp garlic powder, divided
# Instructions:
01 -
In a large pot of salted water, cook the potatoes uncovered over medium heat for 15-20 minutes, until tender when pierced with a fork. Drain well and set aside to cool.
02 -
While potatoes are cooking, add ground beef to a large skillet and crumble with a spatula. Cook over medium heat until meat is cooked through and browned. Remove from heat and season with 1 tablespoon Italian seasoning, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder.
03 -
In a medium mixing bowl, whisk together the cream cheese, 1 tablespoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder until well combined.
04 -
Cut the cooled potatoes into 1.25 cm thick slices.
05 -
Preheat the oven to 190°C. Lightly grease a 2-liter casserole dish or deep-dish pie pan with 1 tablespoon olive oil.
06 -
Arrange alternating layers of potato rounds, tomato slices, dollops of cream cheese, and ground beef in the casserole dish. Top with shredded cheese and drizzle with remaining 1 tablespoon of olive oil.
07 -
Bake the casserole for 15 minutes, until hot and the cheese is fully melted.
08 -
Scoop servings from underneath to get all layers and serve warm. If desired, sprinkle with coarse pepper and garnish with fresh herbs.
# Notes:
01 -
Since all components are pre-cooked, this casserole bakes quickly.
02 -
For best results, use a spatula to scoop servings from the bottom to capture all layers.