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Savory Beef Chop Casserole: Easy One-Pan Potato Bake Dinner

This comforting beef chop casserole brings together tender protein, creamy potatoes, and melted cheese in one simple pan. Perfect for busy weeknights when you need a hearty meal that the whole family will love, with minimal prep and maximum flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 beef chops (about 1.5 inches thick)
  • 4 large russet potatoes, peeled and sliced ¼-inch thick
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 1 cup beef broth
  • ½ cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil.
  2. Arrange the sliced potatoes in an even layer at the bottom of the baking dish. Season with salt, pepper, and half of the dried thyme.
  3. In a large skillet, heat olive oil over medium-high heat. Season the beef chops with salt, pepper, and paprika. Sear for 2-3 minutes per side until golden brown.
  4. Place the seared beef chops over the potato layer in the baking dish. Scatter the sliced onions and minced garlic around the chops.
  5. In a small bowl, whisk together the beef broth and heavy cream. Pour this mixture evenly over the potatoes and beef chops.
  6. Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil, sprinkle with both cheeses, and bake uncovered for another 15-20 minutes until cheese is bubbly and golden.
  7. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and enjoy!

Notes

Choose beef chops that are evenly thick to ensure they cook at the same rate. Slice potatoes uniformly for even cooking. Leftovers reheat beautifully and freeze well for up to 3 months.