Loaded Beef and Potato Bake with Creamy Greek Yogurt Layers
By Lucas Morgan
Prep
20 min
Cook
65 min
Total
85 min
Servings
6
Level
Easy
Prepare this 6-to-8-serving beef and potato bake for a family meal, then portion the layered casserole for later. Assemble it a day ahead if needed, while the tender thin-sliced potatoes, savory beef, and lightly golden cheddar are finished fresh from the oven.
Lean ground beef is browned with onion, garlic, paprika, oregano, salt, and pepper, creating small savory crumbles between potato layers. Plain non-fat Greek yogurt, light sour cream, and cornstarch make a smooth cream mixture, while reduced-fat sharp cheddar adds cheese in each layer. Low-sodium beef broth is poured around the casserole so the potatoes absorb moisture as they bake.
The covered bake should gradually soften the potato slices before the final uncovered time melts and lightly browns the cheese. Test a potato slice with a fork before removing the foil; it should pierce easily. Unevenly sliced potatoes are the main problem because thick slices can remain firm while thin ones soften sooner. Pouring all the broth in one place can also leave the layers cooking unevenly.
Let the casserole rest for 10 minutes for cleaner portions, then finish with chopped parsley. Serve it on its own or alongside a green salad, steamed broccoli, or crusty bread. Leftover portions can be microwaved, or the whole casserole can be covered and warmed in a 325°F oven.
Why you'll love this recipe
- Makes six to eight servings in one 9×13-inch dish, so a single assembly session provides a family dinner and portionable leftovers.
- Assembles up to a day ahead, allowing the layered potatoes, beef, cream mixture, and cheese to be refrigerated before baking.
- Cooled portions can be frozen for later because the recipe specifically directs freezing individual servings and thawing them overnight before reheating.
- Individual leftovers reheat in the microwave, which makes it practical to warm only the portion needed instead of rebaking the entire casserole.
- The full casserole can be rewarmed covered in a 325°F oven, helping retained portions heat without further browning the cheese too aggressively.
- Batch cooking stays organized because beef, cream mixture, potatoes, cheese, and broth are layered in two repeated rounds before the oven work begins.
Ingredients
- •1 tbsp olive oil
- •1 medium onion (chopped)
- •2 cloves garlic (minced)
- •1 lb lean ground beef (90–93% lean)
- •1 tsp paprika
- •1 tsp dried oregano
- •salt (to taste)
- •black pepper (to taste)
- •4 medium Russet potatoes (about 2½–3 lb total, peeled and thinly sliced about ⅛ inch thick)
- •1 cup plain non-fat Greek yogurt
- •0.5 cup light sour cream
- •1 tbsp cornstarch
- •0.75 cup reduced-fat sharp cheddar cheese (divided)
- •1 cup low-sodium beef broth
- •fresh parsley (chopped, for garnish)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- 2
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
- 3
Stir in the garlic and cook for 30 seconds.
- 4
Add the lean ground beef and cook until browned, breaking it into small crumbles. Drain excess fat if needed, then season with paprika, oregano, salt, and pepper.
- 5
Whisk the Greek yogurt, light sour cream, and cornstarch in a medium bowl until completely smooth.
- 6
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the cooked beef mixture, half of the yogurt mixture, and half of the cheddar cheese.
- 7
Repeat the layers with the remaining potatoes, beef, yogurt mixture, and cheddar cheese.
- 8
Slowly pour the beef broth around the edges and evenly over the casserole, avoiding one concentrated spot.
- 9
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- 10
Remove the foil and bake for 15–20 minutes, until the potatoes are fork-tender and the cheese is melted and lightly golden.
- 11
Let the casserole rest for 10 minutes. Garnish with chopped parsley before serving.
FAQ
Nutrition (per serving)
Calories
540
Protein
38g
Fat
28g
Carbs
35g
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