This comforting casserole layers savory ground beef and earthy mushrooms with tender potatoes, crowned by a tangy herb‑infused sour cream topping and melted cheese. Inspired by Eastern European and Mediterranean traditions, it transforms humble pantry ingredients into a show‑stopping family‑style main dish. Ground beef is gently seasoned with garlic, onion, paprika, and Provençal herbs, then simmered with grated carrot and fresh parsley. Sliced potatoes bake alongside sautéed mushrooms in olive oil and butter until just tender. A light drizzle of sour cream mixed with dill and parsley binds the layers, while grated cheese melts into a golden crust. Serve straight from the oven for a satisfying meal that balances rich umami flavors, fresh herbs, and creamy textures, perfect for weeknight dinners or casual gatherings.
Preparation and Cook Time
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield
Serves 6–8 as a main course.
Cuisine
Fusion of Eastern European kasi (casserole) techniques with Mediterranean herb accents.
Ingredients
For the Beef Mixture:
-
500 g ground beef
-
2 Tbsp breadcrumbs
-
1 egg, beaten
-
2 Tbsp chopped fresh parsley (or 1 Tbsp dried)
-
½ onion, finely diced
-
2 cloves garlic, minced
-
1 medium carrot, grated
-
1 tsp paprika
-
1 tsp dried basil
-
1 tsp Provençal herb blend
-
Salt and freshly ground black pepper, to taste
-
1 Tbsp butter (for sautéing)
For the Potatoes and Mushrooms:
-
5 medium potatoes (about 800 g), peeled and thinly sliced
-
200 g button or cremini mushrooms, sliced
-
2 Tbsp olive oil
-
1 Tbsp butter
-
Salt and pepper, to taste
For the Herb‑Cream Topping:
-
4 Tbsp sour cream
-
1 Tbsp chopped fresh dill
-
1 Tbsp chopped fresh parsley
-
Salt and pepper, to taste
For Assembly and Baking:
-
100 g grated cheese (such as mozzarella or Gruyère)
-
1 medium tomato, thinly sliced
-
1 Tbsp olive oil, for drizzling
Directions
-
Preheat oven to 190 °C (375 °F). Grease a 23×33 cm (9×13 in) baking dish with butter or a light coating of olive oil.
-
In a large skillet over medium heat, melt 1 Tbsp butter. Add diced onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook 30 seconds more until fragrant.
-
Add ground beef, breaking it up with a spoon. Season with paprika, dried basil, Provençal herbs, salt, and pepper. Cook until beef is browned, about 5–7 minutes. Stir in grated carrot and cook 2 minutes. Remove from heat. Allow to cool slightly, then stir in beaten egg, breadcrumbs, and chopped parsley until well combined.
-
In another skillet, heat 2 Tbsp olive oil over medium‑high heat. Add sliced mushrooms, season with salt and pepper, and sauté until they release their liquid and begin to brown, about 5 minutes. Remove from heat.
-
On a clean work surface, arrange potato slices in an even layer in the prepared dish, overlapping slightly. Lightly season with salt and pepper. Spoon half of the beef mixture over the potatoes, spreading it evenly. Top with the sautéed mushrooms. Arrange tomato slices over the mushrooms. Layer the remaining potatoes on top, then the rest of the beef mixture.
-
In a small bowl, whisk together sour cream, chopped dill, and parsley. Season to taste with salt and pepper. Dollop and gently spread the herb cream over the top layer of potatoes and beef. Sprinkle grated cheese evenly over the surface, then drizzle 1 Tbsp olive oil for extra browning.
-
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15–20 minutes, or until the cheese is golden and bubbling and the potatoes are tender when pierced with a fork.
-
Let the casserole rest for 5–10 minutes before serving. Garnish with extra chopped parsley or dill, if desired.
Nutritional Information
Per Serving (1 of 8):
Calories: 360 kcal
Protein: 20 g
Carbohydrates: 28 g
Fat: 18 g
Fiber: 3 g
Sodium: 420 mg
Origin and Popularity
Casseroles combining layered vegetables and ground meat trace back centuries in Eastern Europe, where simple ingredients are transformed into hearty one‑dish meals. The addition of Provençal herbs and a sour cream topping borrows from Mediterranean gratin and Russian zapekanka traditions, marrying multiple regional influences. Today, such layered bakes feature globally in home kitchens for their ease, adaptability, and crowd‑pleasing flavors.
Reasons to Love It
This dish excels at combining textures—creamy herb sauce meets tender potatoes, meaty beef, and succulent mushrooms. It’s highly adaptable: swap beef for ground lamb or turkey, add seasonal vegetables, or adjust the herb blend. The one‑dish format means minimal cleanup, and leftovers reheat beautifully, making it ideal for meal prep.
Health Benefits
Potatoes provide complex carbohydrates and vitamin C; mushrooms contribute B vitamins and antioxidants; and lean beef delivers high‑quality protein and iron. Fresh herbs offer phytonutrients and flavor without added salt, while sour cream provides calcium and probiotics when using cultured varieties. Baking instead of frying reduces extra fat.
Serving Suggestions
Serve with a crisp green salad dressed in lemon vinaigrette to cut richness. A side of crusty bread or dinner rolls soaks up savory juices perfectly. For a lighter option, offer dollops of the herb‑cream topping over roasted vegetables or grilled chicken.
Cooking Tips
Slice potatoes uniformly (about 3 mm thick) for even cooking. Partially cook the beef and mushrooms to reduce excess moisture in the casserole. If the top browns too quickly, tent with foil. Allow the casserole to rest before serving to firm up layers and make slicing easier.
Variations
• Cheesy Twist: Stir a handful of grated cheese into the beef mixture for extra gooeyness.
• Vegetable Boost: Add layers of sliced zucchini or spinach between beef and mushrooms.
• Spicy Kick: Mix ½ tsp chili flakes into the beef mixture or herb cream.
• Creamy Swap: Replace sour cream with crème fraîche or Greek yogurt for tang.
• Gluten‑Free: Use gluten‑free breadcrumbs and ensure all seasonings are certified gluten‑free.
Conclusion
This Beef, Mushroom, and Potato Casserole with Herb‑Cream Topping offers a comforting fusion of familiar flavors in an elegant layered format. Its simplicity—from preparing each component to assembling in a single dish—makes it a versatile recipe for weeknight dinners and special occasions alike. Adapt the herbs, proteins, and vegetables to suit your tastes, and enjoy a hearty, flavorful meal that celebrates the best of home cooking.
Frequently Asked Questions
1. Can I prepare this casserole ahead? Yes—assemble up to step 6, cover, and refrigerate for up to 12 hours. Bake just before serving, adding a few extra minutes if cold from fridge.
2. How do I prevent soggy potatoes? Partially cook sliced potatoes in boiling water for 5 minutes, then drain well before layering.
3. Can I freeze leftovers? Portion into freezer‑safe containers and freeze for up to one month. Thaw overnight and reheat in a 180 °C oven for 20 minutes.
4. What cheese melts best? Gruyère, mozzarella, and mild cheddar all melt nicely without oil separation.
5. Can I use ground turkey instead of beef? Absolutely—turkey yields a lighter flavor but works well with the same seasonings.
6. Why add breadcrumbs to the beef? Breadcrumbs help bind the beef mixture, keeping layers cohesive.
7. How spicy is this dish? It’s mild by default; increase paprika or add chili flakes to taste for heat.
8. What if I don’t have individual herbs? Substitute 2 tsp Italian seasoning for basil and Provençal herbs.
9. Can I make it dairy‑free? Use dairy‑free margarine, omit cheese, and substitute sour cream with coconut yogurt.
10. How do I keep the top from burning? Tent the dish loosely with foil halfway through baking until cheeses melt and edges brown gently.