Potato Stroganoff Bake
May 28, 2024
This post may contain affiliate links. Please read our disclosure policy.
I love making this hearty ground beef potato stroganoff bake for a simple and delicious dinner. A combination of ground beef, sliced potatoes, sour cream, and melted cheese, this is a cozy meal that the whole family is sure to love.
Hamburger Helper is a familiar meal we probably all had growing up. My mom would make it on busy nights when we were running around to different activities because it was fast and simple.
I decided to make my own homemade versions of Hamburger Helper like this ground beef alfredo, hamburger stroganoff, and now this potato stroganoff so that my family can enjoy these delicious meals without all of the additives.
What makes this recipe so good
- Budget friendly – You get a lot of bang for your buck with this meal. It is made with affordable ingredients and can feed a whole family.
- Hearty – This meat and potatoes recipe is the ultimate comfort food with potatoes, ground beef, and melted cheese.
- Easy – It’s a simple dinner to make and without all of the preservatives of the boxed meal.
Ingredients for potato stroganoff
I love how easy this dinner is to make and the simple ingredients that are used.
- Potatoes – I recommend using russet potatoes for this recipe.
- Ground beef – You can use ground beef, ground turkey, or ground chicken.
- Onion – Diced yellow onion.
- Butter – Unsalted butter is needed for this recipe.
- Flour – All-purpose flour is used to make the creamy sauce.
- Beef broth – This adds a nice, beef flavor.
- Heavy cream – Heavy cream adds a delicious richness to this casserole but you can substitute with half and half or milk.
- Sour cream – Has a hint of tangy flavor that works well with this dish.
- Cheese – Shredded cheese like, cheddar, mozzarella, or Colby Jack.
- Seasonings – Garlic powder, onion powder, salt, paprika, and pepper
How to make potato stroganoff
Be sure to scroll down for the full, printable recipe and video.
Step one: Potatoes – Carefully peel the potatoes and then slice the potatoes using a mandolin or knife. Try to cut them somewhere between 1/8-inch – 1/4-inch thick. Place them in a bowl of cold water to help prevent them from oxidizing and turning brown.
Step two: Beef – Place the ground beef in a large skillet over medium heat. Cook until the beef starts to brown and drain off any excess grease. Add in the diced onion and cook another 1-2 minutes. Remove the beef from the pan and set aside.
Step three: Sauce – To make the creamy sauce, add the butter into the same skillet over medium heat. Let it melt and then whisk in the flour. Pour in the beef broth and cream and whisk until it starts to slightly thicken.
Step four: Stir in the seasonings, sour cream, and then the ground beef.
Step five: Layer – Spray a 9 x 13 casserole dish with non-stick cooking spray. Place a layer of sliced potatoes on the bottom. Pour in half of the beef mixture and then top with half of the shredded cheese. Add another layer of sliced potatoes, then beef mixture, and the rest of the shredded cheese.
Step six: Cover the casserole dish with aluminum foil and bake for 45 minutes. Uncover and bake an additional 5-10 minutes or until cheese melts. Make sure to let the stroganoff bake rest for 5-10 minutes before serving.
Heather’s recipe tips
- Try slicing the potatoes in uniform thickness. This will help ensure that they all cook evenly.
- Spray the foil so that the cheese doesn’t stick when baking.
- Make sure to let the stroganoff rest before serving.
How to store
Store: Keep any leftovers covered in the refrigerator for up to 3 days.
Reheat: Reheat covered in the oven at 350 degrees for 15-20 minutes or until heated through. You can also reheat individual portions in the microwave.
Freeze: This can be frozen for up to 3 months. Thaw in the refrigerator overnight and then reheat in the oven.
Common questions
I typically use Russet potatoes but you can also use Yukon gold or another white potato. Try to avoid waxy potatoes.
Yes, if you are in a hurry you can substitute the homemade cream mixture with 2 cans of cream of mushroom soup.
This really is a meal on it’s own but I love serving it with things like green beans, simple salad, and garlic bread.
Potato stroganoff variations
Protein – You can substitute the ground beef with ground chicken, ground turkey, or ground bison. Cooked, chopped bacon is also another delicious addition.
Vegetables – Try adding in other vegetables like sliced mushrooms, diced celery, or diced bell peppers.
Seasonings – If you would like to try different seasonings, I recommend adding a tablespoon of ranch seasonings into the cream mixture.
More easy ground beef recipes
- Mac and cheese with ground beef
- Ground beef with ramen noodles
- Ground beef enchiladas
- Ground beef taco dip
Potato Stroganoff With Ground Beef
Ingredients
- 2 large potatoes
- 1 pound ground beef
- 1 small onion
- 4 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup beef broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup sour cream
- 2 cup shredded cheese
Instructions
- Preheat the oven to 375 degrees.
- Carefully peel the potatoes and then slice the potatoes using a mandolin or knife. Try to cut them somewhere between 1/8-inch – 1/4-inch thick. Place them in a bowl of cold water to help prevent them from oxidizing and turning brown.
- Place the ground beef in a large skillet over medium heat. Cook until the beef starts to brown and drain off any excess grease. Add in the diced onion and cook another 1-2 minutes. Remove the beef from the pan and set aside.
- To make the creamy sauce, add the butter into the same skillet over medium heat. Let it melt and then whisk in the flour. Pour in the beef broth and cream and whisk until it starts to slightly thicken.
- Stir in the salt, pepper, paprika, garlic powder, onion powder, sour cream, and then the ground beef.
- Spray a 9 x 13 casserole dish with non-stick cooking spray. Place a layer of sliced potatoes on the bottom. Pour in half of the beef mixture and then top with half of the shredded cheese. Add another layer of sliced potatoes, then beef mixture, and the rest of the shredded cheese.
- Cover the casserole dish with aluminum foil and bake for 45 minutes. Uncover and bake an additional 5-10 minutes or until cheese melts. Make sure to let the stroganoff bake rest for 5-10 minutes before serving.
Video
Notes
- Try slicing the potatoes in uniform thickness. This will help ensure that they all cook evenly.
- Spray the foil so that the cheese doesn’t stick when baking.
- Make sure to let the stroganoff rest before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
