Golden roasted potatoes, a rich garlicky meat sauce, and layers of melted mozzarella and feta make this cheesy beef and potato bake pure comfort food. Think of the cozy flavors of moussaka, without the eggplant or béchamel!
The beef sauce is packed with tomatoes, sweet peppers, oregano, and warm spices. A little cinnamon gives it that familiar Greek flavor, while the feta adds a delicious salty bite. Everything goes into a 9-by-13-inch baking dish and comes out bubbling, golden, and ready to feed a hungry family.
Why you’ll love this recipe
- Simple layers: Roasted potatoes, mozzarella, meat sauce, more potatoes, and a cheesy topping.
- No béchamel to make: Feta and mozzarella bring plenty of richness.
- Hearty and satisfying: Beef, potatoes, and cheese make this a complete main dish.
- Easy to prepare ahead: Roast the potatoes and cook the sauce earlier in the day.
What you’ll need
Yukon Gold potatoes: These become creamy inside with golden edges. Slice them into even, approximately ¼-inch-thick rounds. You can leave the skins on.
Lean ground beef: Break it into small pieces as it browns so the sauce spreads evenly between the potato layers.
Onion and bell peppers: One onion, a red pepper, and a green pepper add sweetness and plenty of flavor.
Garlic, tomato paste, and crushed tomatoes: The base of the rich meat sauce. Cook the tomato paste briefly with the garlic and spices before adding the crushed tomatoes.
Oregano, paprika, cumin, and cinnamon: A savory blend with just a little warmth from the cinnamon. Add crushed red pepper flakes if you like some heat.
Feta and mozzarella: Feta adds tanginess, and mozzarella melts beautifully. Divide the mozzarella between the bottom potato layer and the topping. Kasseri or graviera can be used instead.
Olive oil and parsley: Olive oil helps the potatoes roast and starts the beef filling. Fresh parsley brightens the sauce and finishes the bake.
How to make cheesy beef and potato bake
Roast the potatoes
Preheat the oven to 425°F. Toss the sliced potatoes with olive oil, salt, black pepper, oregano, and granulated garlic.
Arrange them on a large rimmed baking sheet with only slight overlap. Roast for 25–30 minutes, turning once, until tender and golden around the edges. The potatoes should be tender before you assemble the casserole.
Make the beef and tomato sauce
While the potatoes roast, heat the olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it into small pieces.
Add the onion and bell peppers and cook for 6–8 minutes, until softened and most of their moisture has evaporated. Stir in the garlic, tomato paste, spices, salt, and pepper. Cook for 1–2 minutes, then add the crushed tomatoes.
Simmer uncovered for 10–12 minutes, until the sauce is thick with very little liquid remaining. Remove from the heat, stir in the parsley, and taste for seasoning.
Build the layers
Reduce the oven temperature to 400°F. Assemble in a 9-by-13-inch baking dish in this order:
- Half of the roasted potatoes, arranged in an even layer.
- Half of the mozzarella.
- All of the meat sauce.
- The remaining roasted potatoes.
- All of the feta and the remaining mozzarella.
Bake until bubbling
Bake uncovered for 15–20 minutes, until the cheese melts and the edges bubble. For a golden topping, broil for 1–2 minutes, watching carefully.
Rest for 10 minutes before serving. Finish with oregano and fresh parsley. So hearty and delicious!
Tips for the best potato bake
Roast the potatoes before layering. This gives them flavor and golden edges and ensures they are cooked through.
Keep the meat sauce thick. Do not add water. The tomatoes, onion, and peppers release moisture as they cook. Reduce that liquid before assembling so the casserole doesn’t turn soupy.
Divide the mozzarella. Half goes over the first potato layer, and the other half goes on top with the feta.
Let it rest. Ten minutes gives the layers a chance to settle and makes serving easier.
Can I make it ahead?
Yes! Roast the potatoes and prepare the meat sauce earlier in the day. Let them cool, assemble the layers through the second potato layer, then cover and refrigerate.
When ready to bake, allow the casserole to sit at room temperature for approximately 30 minutes. Add the feta and remaining mozzarella just before baking. A refrigerated casserole may need additional baking time; make sure the center is hot and the edges are bubbling.
Hosting tip: Serve it straight from the baking dish with a big salad and a bowl of tzatziki. Most of the work is done ahead, so you can enjoy dinner with everyone else.
Frequently asked questions
Is this the same as moussaka?
It’s inspired by the comforting potato layers and spiced meat sauce of moussaka. This version skips the eggplant and béchamel and uses feta and mozzarella for an easier, cheesy finish.
Can I use ground turkey or chicken?
Yes, either can replace the ground beef. Cook the filling until thick before layering it with the potatoes.
Can I use a different cheese?
Kasseri or graviera can replace the mozzarella for a more distinctly Greek flavor. Keep the feta for its tangy, salty bite.
Do I need to peel the potatoes?
No. Yukon Gold potatoes have thin skins that work well in this bake. Peel them if you prefer.
Why is my casserole watery?
The meat sauce may not have reduced enough before assembly. Simmer it uncovered until thick and spoonable, with very little loose liquid in the skillet.
Watch the Video
What to serve with it
Pair this rich potato bake with my Maroulosalata: Greek Lettuce Salad for something crisp and fresh. Add a bowl of Greek Tzatziki Sauce and warm pita to complete the meal.
If you love beef, feta, and melted cheese together, try my Greek Beef and Feta Hot Pockets next. They wrap those savory flavors in golden puff pastry!
Give this recipe a try and let me know how it turned out in the comments. Kali Orexi!
Greek Cheesy Beef and Potato Bake
This easy Greek beef and potato bake combines golden roasted potatoes with a rich, garlicky beef and tomato sauce flavored with oregano, paprika, cumin, and a touch of cinnamon. Finished with feta and melted cheese, it has all the cozy Mediterranean flavors of moussaka without the béchamel or complicated preparation. It’s a hearty, delicious weeknight dinner the whole family will love.
Ingredients
For the Potatoes:
- 2 and 1/2 pounds Yukon Gold potatoes, peeled
- 1/4 cup olive oil
- 1 teaspoon salt, or to taste
- Freshly cracked black pepper, to taste
- 1 teaspoon dried crushed oregano
- 1/2 teaspoon granulated garlic
For the Beef:
- 2 tablespoons olive oil
- 1 and 1/4 pounds lean ground beef
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, grated or finely minced
- 2 tablespoons tomato paste
- 1 teaspoon dried crushed oregano
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Crushed red pepper flakes, to taste
- Salt and freshly cracked black pepper, to taste
- 1 can crushed tomatoes, 15 ounces
- 1/4 cup chopped fresh parsley
For the Topping:
- 4-6 ounces feta cheese, crumbled
- 8oz cup shredded kasseri, graviera, or mozzarella cheese
- Dried oregano, for finishing
- Fresh parsley, for serving
Instructions
Prepare the Potatoes:
Preheat the oven to 425°F.
Slice the potatoes into approximately 1/4-inch-thick rounds. Leave the skins on or peel them, if preferred.
Place the potatoes on a large rimmed baking sheet. Add the olive oil, salt, black pepper, oregano, and granulated garlic. Toss until evenly coated, then arrange in an even layer with only slight overlap.
Roast for 25–30 minutes, turning once, until tender and golden around the edges.
Prepare the Meat Sauce:
While the potatoes roast, heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and cook until browned, breaking it into small pieces.
Add the onion and bell peppers. Season lightly with salt and cook for 6–8 minutes, until softened and most of their moisture has evaporated.
Add the garlic, tomato paste, oregano, paprika, cumin, cinnamon, crushed red pepper flakes, salt, and black pepper. Cook for 1–2 minutes, stirring continuously, until the tomato paste darkens slightly and the spices become fragrant.
Add the crushed tomatoes and mix well. Cook uncovered for 10–12 minutes, until the sauce is thick and very little liquid remains.
Remove from the heat and stir in the fresh parsley. Taste and adjust the seasoning.
Assemble the Layers:
Reduce the oven temperature to 400°F.
Arrange half of the roasted potatoes in a 9-by-13-inch baking dish, overlapping slightly as needed.
Sprinkle 1/2 cup of the shredded mozzarella over the potatoes.
Spread all of the meat sauce evenly over the mozzarella.
Arrange the remaining roasted potatoes over the meat sauce.
Top with all of the crumbled feta and the remaining 1/2 cup mozzarella.
Bake:
Bake uncovered for 15–20 minutes, until the cheese has melted and the edges are bubbling.
For extra color, broil for 1–2 minutes, watching carefully so the cheese does not burn.
Serve:
Let the bake rest for 10 minutes before serving.
Finish with dried oregano and fresh parsley. Serve with a crisp salad, tzatziki, or warm pita bread.
Notes
Potato Tips:
Yukon Gold potatoes hold their shape and become creamy inside with golden edges. Make sure they are tender before assembling the casserole.
Meat Sauce Tips:
Do not add water to the beef sauce. The tomatoes, onion, and peppers release enough moisture as they cook.
Simmer the filling until thick, with very little liquid remaining. A watery sauce can make the finished casserole soupy.
Cheese Options:
Use half of the mozzarella over the bottom potato layer and the remaining half on top. All of the feta goes on top.
Kasseri or graviera can replace the mozzarella for a more distinctly Greek flavor.
Meat Substitutions:
Ground turkey or chicken can replace the beef for a lighter variation.
Make-Ahead Instructions:
Roast the potatoes and prepare the meat sauce earlier in the day. Let them cool, then assemble through the second potato layer. Cover and refrigerate, reserving the feta and remaining mozzarella for the topping.
Before baking, allow the refrigerated casserole to sit at room temperature for approximately 30 minutes. Add the topping cheeses and bake as directed.
A refrigerated casserole may need additional baking time. Make sure the center is hot and the edges are bubbling before serving.
Hosting Tip:
Serve directly from the baking dish with a big Greek salad and tzatziki for an easy, casual dinner-party meal.
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