Steak and Cheddar Potato Casserole
A hearty casserole combining creamy potatoes, rich cheddar, and savory steak, perfect for Sunday dinners or family gatherings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 12 oz cooked steak, cut into bite-sized cubes
- 2 lbs Yukon Gold potatoes, peeled and sliced thinly
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and slice the potatoes thinly (about 1/8-inch thick). Set aside.
- Reheat leftover steak gently in a skillet with butter or oil, then cut into bite-sized cubes.
- In a bowl, combine heavy cream, melted butter, minced garlic, salt, and pepper. Stir well.
- Grease a 9×13-inch baking dish lightly with butter or cooking spray. Arrange a layer of sliced potatoes, followed by steak cubes and shredded cheddar. Repeat layers, ending with cheddar on top.
- Cover the dish with aluminum foil and bake for 35 minutes. Remove foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
- Sprinkle fresh parsley over the top before serving.
- Let the casserole cool for 5-10 minutes before serving.
Notes
Use leftover steak for convenience and flavor. Slice potatoes evenly for consistent cooking. Save extra cheese for the top layer to create a golden crust.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Fat: 25
- Carbohydrates: 30
- Protein: 25
Keywords: steak casserole, cheddar potato casserole, comfort food, Sunday dinner, family meal