Cheesy Potato Bake with Minced Meat

This creamy meat and cheese bake combines layers of tender potatoes with savory mince and tons of melted cheese.

It’s basically comfort food heaven on a plate.

Why This Potato Bake Is A Total Winner

I make this mince and potatoes dish at least twice a month because it never gets old.

It’s got all the cozy vibes of a cheesy lasagne dish but way easier to put together.

No fussy pasta sheets, no complicated layering, just simple ingredients that turn into something really special.

The whole thing is ready in under an hour, which is perfect for busy weeknights.

What You’ll Need

For the Potatoes:

• 7 to 8 medium potatoes
• Salt for boiling water

For the Minced Meat Sauce:

• 700g minced meat (beef or mixed)
• 1 onion, finely chopped
• 2 tablespoons paprika
• 2 tablespoons tomato paste
• 100g tomato sauce
• 100ml soya cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon Italian herbs
• Vegetable broth (about 100ml)

For the Cream Sauce:

• 200ml soya cream (or regular cream)
• 200g cream cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• Pinch of nutmeg
• 1 teaspoon smoked paprika

For the Cheese Layer:

• 1 pack grated cheddar cheese
• 1 pack grated mozzarella cheese

Optional Toppings:

• Chopped green onion
• Grated parmesan

How To Make This Meat And Cheese Bake

Step 1: Slice your potatoes into rounds that are about half a centimeter thick.

You want them thick enough that they won’t fall apart but thin enough to cook through nicely.

Drop them into a big pot of salted boiling water and let them cook for 25 to 30 minutes until they’re fork tender.

Step 2: While those potatoes are bubbling away, heat up a large pan over medium heat.

Add your minced meat and break it up with a wooden spoon as it browns.

Once it’s nicely browned, toss in the chopped onion and cook until it softens.

Step 3: Now add the paprika, tomato paste, tomato sauce, soya cream, salt, pepper, and Italian herbs to the meat.

Pour in enough vegetable broth to make it saucy but not soupy.

Let everything simmer together for about 10 minutes so all those flavors can get to know each other.

Step 4: Scoop the meat mixture out of the pan and set it aside in a bowl.

In that same pan (less dishes to wash, right?), add your cream cheese and soya cream.

Stir in the salt, pepper, nutmeg, and smoked paprika.

Step 5: Keep stirring the cream sauce over low heat until everything melts together and starts to bubble gently.

It should be smooth and pourable, kind of like a thick gravy.

Turn off the heat once it’s ready.

Step 6: Preheat your oven to 200 degrees Celsius.

Grab a baking dish and give it a good grease with butter or cooking spray.

Now comes the fun part, building your layers.

Step 7: Start with a layer of your boiled potatoes covering the bottom of the dish.

Drizzle about a third of that creamy sauce over the potatoes.

Spread half of your meat mixture on top of that.

Step 8: Add another layer of potatoes over the meat.

Pour the rest of your cream sauce over everything.

Spread the remaining meat mixture on top.

Step 9: Finish with one final layer of potatoes if you have any left.

Now shower the whole thing with both kinds of cheese.

Don’t be shy with the cheese, this is a cheese bake after all.

Step 10: Pop it in the oven and bake for 25 to 30 minutes.

You’ll know it’s done when the cheese is golden and bubbling like crazy.

Let it rest for about 5 minutes before serving so it doesn’t fall apart when you cut into it.

Making This Work For Different Diets

If you want to try a quorn mince lasagne style version, just swap the regular mince for quorn mince.

Everything else stays exactly the same.

It’s one of those mince recipes that’s super flexible.

For a vegetarian version, you could skip the meat entirely and add layers of sautéed mushrooms and spinach.

The cream sauce and cheese make it rich enough that you won’t miss the meat.

I’ve done this before and it’s honestly delicious.

Can’t do dairy? Use plant-based cream cheese and vegan cheese alternatives.

The texture might be slightly different but it’ll still taste amazing.

Just make sure your vegan cheese melts well.

Tips For The Best Potato Bake

Don’t skip the boiling step for the potatoes.

Raw potatoes won’t cook through properly in the oven and you’ll end up with crunchy bits.

Nobody wants that in their creamy bake.

When you’re layering, press down gently on each layer.

This helps everything stick together and prevents big air pockets.

Your slices will hold together better when you serve it.

Let the dish rest after baking before you cut into it.

I know it’s tempting to dig in immediately but those few minutes make a huge difference.

The layers set and everything holds together beautifully.

Serving Suggestions

This potato bake is honestly a complete meal on its own.

But a simple green salad on the side cuts through all that richness perfectly.

Just some lettuce, cucumber, and a light vinaigrette does the trick.

Garlic bread is always a winner too.

You can use it to scoop up all that cheesy goodness.

Roasted vegetables like broccoli or green beans also pair really well.

For a fancier presentation, sprinkle some fresh green onion and parmesan on top right before serving.

It adds a pop of color and extra flavor.

Your dinner guests will think you spent way more time on this than you actually did.

Why This Beats Traditional Lasagne

Look, I love a good cheesy lasagne dish as much as the next person.

But sometimes dealing with those pasta sheets is just too much effort.

This potato version gives you all the same comfort food feels with way less fussing around.

The potatoes soak up all that meaty, cheesy sauce beautifully.

They get soft and creamy while still holding their shape.

Plus you don’t have to worry about undercooked or overcooked pasta.

This is also way more filling than regular lasagne somehow.

Those potato layers are seriously satisfying.

One slice goes a long way, which means great leftovers.

Storage and Reheating

This mince and potatoes bake keeps really well in the fridge for up to 4 days.

Just cover it tightly with foil or plastic wrap.

It actually tastes even better the next day once all the flavors have had time to meld.

To reheat, cover it with foil and warm it in a 180 degree oven for about 20 minutes.

You can also microwave individual portions for a quick lunch.

Just know that the microwave won’t keep that crispy cheese top quite as nice.

You can freeze this too if you want to meal prep.

Let it cool completely, then wrap it really well in plastic wrap and foil.

It’ll keep for up to 3 months in the freezer.

Common Questions About This Recipe

Can I use sweet potatoes instead? Sure! Sweet potatoes work great and add a slightly sweet flavor.

Just know they might cook a bit faster, so check them after 20 minutes of boiling.

What if I don’t have soya cream? Any cream works fine, heavy cream, half and half, even milk in a pinch.

The sauce just might be slightly thinner with regular milk.

Can I prep this ahead? Absolutely! Assemble the whole thing, cover it, and keep it in the fridge.

Just add an extra 10 minutes to the baking time since it’ll be cold from the fridge.

This meat and cheese bake has saved me so many times when I needed something hearty and delicious fast.

It’s become one of my most requested cooking recipes for dinner.

Give it a try and I bet it’ll become a regular in your house too.