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Steak & Cheddar Potato Casserole

Steak & Cheddar Potato Casserole for Cozy Comfort Nights

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This Steak & Cheddar Potato Casserole is the ultimate comfort food, perfect for chilly evenings and effortless meal prep.
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Prep Time 15 minutes
Cook Time 7 hours
Resting Time 10 minutes
Total Time 7 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1.5 lbs sirloin or ribeye steak Consider substituting with flank steak for a leaner option.
  • 4 large Russet or Yukon Gold potatoes Russets create fluffiness, while Yukon Golds lend a buttery texture.
  • 2 cups sharp cheddar cheese (shredded) Opt for freshly grated cheese to prevent graininess; Gruyère works well as a substitute.
  • 1 cup heavy cream (or half-and-half) You can swap this for evaporated milk for a lighter touch.
  • 1 cup low-sodium beef broth Chicken broth can be used for a different taste profile.
  • 1 medium onion (finely diced) Shallots can be a milder alternative.
  • 2 cloves garlic (minced) Optional if you want to skip garlic.
  • 2 tbsp butter Olive oil is a lighter substitute.
  • 0.5 tsp smoked paprika Swap with regular paprika if you prefer a milder taste.
  • Salt & pepper To taste.
Optional Toppings
  • Fresh herbs (like parsley or chives) Adds a pop of color and freshness to your dish before serving.
  • Extra shredded cheddar Consider using a mix of cheeses for added complexity.

Equipment

  • slow cooker
  • Skillet
  • medium bowl

Method
 

Step-by-Step Instructions
  1. In a large skillet, melt 2 tablespoons of butter over medium heat. Pat the 1½ lbs of steak cubes dry and add them to the skillet, allowing them to sear undisturbed for 2-3 minutes until they develop a rich brown crust.
  2. In your slow cooker, create the first layer with half of the sliced potatoes, followed by the finely diced onion, a portion of the seared steak, and a sprinkle of shredded cheddar cheese. Season lightly with salt, pepper, and ½ teaspoon of smoked paprika. Repeat the layering process with the remaining ingredients.
  3. In a medium bowl, whisk together 1 cup of heavy cream and 1 cup of low-sodium beef broth. Add the minced garlic if desired. Pour this creamy mixture evenly over the layered ingredients in the slow cooker.
  4. Cover your slow cooker and set it to cook on low for 6-7 hours or high for 3-4 hours. The dish is ready when the potatoes are fork-tender.
  5. Allow the casserole to rest for 10 minutes with the lid on before serving. Garnish with fresh herbs or extra melted cheese.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 30mgIron: 15mg

Notes

Searing the steak enhances the flavor, and ensure potatoes are sliced evenly for best results. Prep ahead by layering ingredients the night before.

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