Cheese-Topped Beef & Potato Bake

This is the kind of weeknight casserole that makes a pound and a half of ground beef feed a hungry family without complaint. The structure is simple: a saucy beef-and-mushroom mixture acts as both filling and braising liquid, while raw potato slices stack between the layers and cook through under foil as the casserole bakes.

That covered hour in the oven does double duty. The trapped steam softens the potatoes, while the surrounding tomato sauce flavors them from every side. By the time you pull the foil and add the mozzarella, the potatoes are fork-tender and the sauce has thickened into something halfway between a stew and a lasagna filling. A short return to the oven melts the cheese into a stretchy, golden crown.

Chef Tips

• Slice the potatoes as thinly as possible (⅛ inch or thinner) so they cook through in the bake time. A mandoline makes quick work of this.
• Drain the cooked beef well before adding sauce, or the casserole will swim in grease.
• Salt the potato slices lightly between layers; the sauce alone won’t season the interior.
• Let the casserole rest 10 minutes after baking so it sets up enough to slice cleanly.

Variations

• Swap mozzarella for sharp cheddar for a tangier, more colorful finish.
• Add a layer of sauteed bell peppers between the beef and potato layers for sweetness and color.
• Stir Italian seasoning or fresh basil into the meat sauce for a more pronounced lasagna flavor.