This ground pork casserole is a complete and satisfying meal all in one dish. It brings together savory seasoned pork, tender potatoes, and a simple, homemade cheese sauce. Everything is layered together and baked until it’s bubbly and golden brown on top.
With about 20 minutes of prep work, this dish is straightforward to assemble. It’s a warm and hearty meal that relies on common pantry ingredients, making it a great choice for a weeknight dinner.
Why You’ll Love Ground Pork and Potato Casserole
- Making a simple roux with flour and butter is the key to a thick, creamy sauce that coats every layer without being watery.
- Layering the ingredients in two sets ensures each serving has a balanced mix of pork, potatoes, and cheese sauce.
- Baking the casserole covered first allows the potatoes to steam and become tender. Uncovering it for the final bake helps the top get nicely browned.
Ground Pork and Potato Casserole Ingredients
- Ground Pork: You can substitute with ground turkey or ground beef if you prefer. The method remains the same.
- Potatoes: Russet or Yukon Gold potatoes are good choices because they hold their shape but become tender when baked.
- Cheddar Cheese: Sharp cheddar provides a nice flavor. Feel free to use a mix of cheeses like Colby Jack or Monterey Jack.
- Chicken Broth: Vegetable broth can be used as a one-to-one substitute if you have it on hand.
- Panko Breadcrumbs: These add a pleasant crunch to the topping but are optional and can be omitted.
Exact quantities are in the recipe card below.
How to Make Ground Pork and Potato Casserole
Step 1: Cook the Pork and Aromatics
First, brown the ground pork in a large skillet, breaking it apart with a spoon. Season it well with thyme, paprika, salt, and pepper. Once cooked, set it aside. In the same skillet, melt butter and cook the chopped onion and garlic until they soften and become fragrant.
Step 2: Prepare the Creamy Sauce
Sprinkle flour over the cooked onions and stir for a minute to form a paste. Gradually whisk in the milk and chicken broth. Continue whisking as the sauce comes to a simmer and thickens enough to coat a spoon.
Step 3: Assemble and Bake the Casserole
In a greased baking dish, create two repeating layers of sliced potatoes, cooked pork, sauce, and shredded cheese. Bake the casserole covered for 40 minutes to cook the potatoes through, then uncover it and bake until the top is golden and bubbly.
Storage Tips for Ground Pork and Potato Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. This casserole can also be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating in a 350°F (175°C) oven until warmed through.
Expert Tips for Ground Pork and Potato Casserole
- Food Safety: For safety, always cook ground meat dishes to a minimum internal temperature of 160°F (71°C).
- Slicing Potatoes: Slicing the potatoes thinly and uniformly is important for even cooking. A mandoline slicer makes this task quick and easy.
- Make Ahead: You can assemble the casserole without the breadcrumbs up to one day in advance. Cover and refrigerate. You may need to add 10-15 minutes to the covered baking time.
- Sauce Check: The sauce should be thick enough to coat the back of a spoon before you pour it over the layers.
What to Serve with Ground Pork and Potato Casserole?
This casserole is a hearty meal on its own. To add some green to the plate, serve it with a simple side salad or steamed green beans.
Ground Pork and Potato Casserole Recipe FAQs
Can I use a different type of meat?
Yes, ground beef or ground turkey are great substitutes for ground pork in this recipe. The cooking time and method will remain the same.
Why are my potatoes still hard after baking?
The potatoes may have been sliced too thick, or your oven could run a little cool. Make sure to slice them thinly and evenly. If they are still firm, cover the dish with foil again and continue baking in 10-minute increments until tender.
Can I freeze this casserole?
Yes, this casserole freezes well. Let it cool completely, then cover it tightly with foil and plastic wrap. It can be frozen for up to 3 months. Thaw completely in the refrigerator before reheating.
Ground Pork and Potato Casserole
Ingredients
- 1 lb ground pork 450 g
- 2 lbs russet potatoes thinly sliced to 1/8-inch, 900 g
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 tbsp unsalted butter 28 g
- 2 tbsp all-purpose flour 18 g
- 1 cup whole milk 240 ml
- 1 cup chicken broth 240 ml
- 1 ½ cups shredded sharp cheddar cheese divided, 170 g
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp salt plus more to taste
- ¼ tsp black pepper plus more to taste
- ½ cup panko breadcrumbs (optional) 30 g
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- In a large skillet over medium-high heat, cook the ground pork until browned, about 8-10 minutes, breaking it apart with a spoon. Drain excess fat. Stir in the thyme, paprika, salt, and pepper. Remove pork from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the onions and stir constantly for 1 minute. Gradually whisk in the milk and chicken broth. Bring to a simmer, whisking often until the sauce thickens, about 3-5 minutes. Remove from heat.
- Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Top with half of the cooked pork, then pour half of the sauce over it. Sprinkle with ¾ cup of cheddar cheese.
- Repeat the layers with the remaining potatoes, pork, and sauce. Top with the remaining ¾ cup of cheese. If using, sprinkle the panko breadcrumbs evenly over the top.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the potatoes are fork-tender and the top is golden. The casserole is done when an instant-read thermometer inserted into the center registers 160°F (71°C).
- Let the casserole rest for 5 to 10 minutes before you slice and serve it.
