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Potato bake with cheese served in a small bowl.
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Cheesy Ground Beef and Vegetable Potato Bake

Rich and flavorful, this comforting casserole is an easy family dinner that everyone will love. Ground beef and fresh veggies are layered on top of sliced potatoes, smothered in a creamy marinara sauce and topped with parmesan and mozzarella. Perfect cosy food for those chilly nights!
Course dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 616kcal
Author Slow The Cook Down

Equipment

Ingredients

For the beef

  • 1 tablespoon oil any high heat oil like canola, avocado or sunflower.
  • 1 pound ground beef (medium or lean) (450g)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the vegetables

For the potato bake

  • 1 jar marinara sauce (23 ounces / 650g)
  • 1 cup cream (35%) (230ml)
  • 1.5 pounds potatoes (Russet or Yukon Gold) (700g / about 4 medium sized potatoes)
  • ¼ cup grated parmesan (4 tablespoons)
  • 1 ball fresh mozzarella (drained and sliced)

Instructions

  • Preheat the oven to 350f / 180c.
  • Put the oil in a skillet and place on a medium high heat on the stovetop. Once the oil is hot, add the ground beef.
  • Break up the beef with a spatula, add the salt and pepper, and cook til browned.
  • Remove the beef from the skillet with a slotted spoon, leaving the oil and fat in, and place to one side.
  • Put the skillet back on the heat and add in the chopped vegetables, oregano, salt and pepper. Cook, stirring occasionally til softened. Take off of the heat and set to one side.
  • In a jug, stir the cream into the marinara sauce. Set to one side.
  • Peel the potatoes and slice them as finely as you can.
  • Layer the potato slices evenly in the bottom of the casserole dish. spread the cooked ground beef on top, then the cooked vegetables. Pour over the creamy marinara sauce and sprinkle over the parmesan.
  • Cover the casserole dish tightly with foil and place in the preheated oven. Cook for 1 hour
  • After 1 hour of cooking, carefully remove the casserole from the oven and remove the foil.
  • Place the sliced mozzarella on top and return to the oven for around 10 minutes til the cheese has melted and browned.
  • Let sit for 10 to 15 minutes before serving.

Notes

  • Slice the potatoes and thinly as you can. A mandoline is a great tool for this.
  • The vegetables should be softened when you cook them in the skillet, but you don't need to color them as they will cook in the casserole.
  • Cook the beef potato bake covered with foil. This will help to keep liquid in the casserole dish so that the potatoes cook. Uncover for the last part of cooking to brown the top and melt the mozzarella.
  • The leftovers are delicious! Make it once and enjoy it twice for an easy weeknight dinner.
Nutritional values are an estimate.

Nutrition

Calories: 616kcal | Carbohydrates: 34g | Protein: 28g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1210mg | Potassium: 1231mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2636IU | Vitamin C: 83mg | Calcium: 320mg | Iron: 4mg