This potato Bolognese casserole layers thinly sliced potatoes with a rich tomato and ground meat sauce. Onion, carrot, celery, garlic, and dried herbs give the filling plenty of flavor, while the potatoes bake until tender under a golden top. Add cheese for a crisp or melty finish, or leave it off for a simple potato topping.

Servings: approximately 6
Prep and stovetop cooking: about 35–40 minutes
Bake: approximately 40–55 minutes, or longer until the potatoes are tender
Rest: 5–10 minutes
Suggested dish: a lightly greased 3-quart baking dish

Ingredients

• About 2¼ pounds potatoes (1 kg), scrubbed or peeled
• 1¾ pounds ground beef (800 g), or another ground meat of your choice
• About 1½ cups tomato passata or plain strained tomatoes (350 g)
• 5⅓–7 ounces grated or shredded cheese (150–200 g), optional
• 1 large onion, finely diced
• 1 large carrot, finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• Olive or neutral vegetable oil, as needed for sautéing and greasing
• A little water or broth, only if needed to loosen the sauce
• Chopped fresh parsley, optional, for serving

How to Make Potato Bolognese Casserole

1. Soften the vegetables. Dice the onion, carrot, and celery into small pieces. Heat a little oil in a large skillet over medium heat. Add the vegetables and cook for 5–8 minutes, stirring, until softened.

2. Brown the meat. Add the ground meat and increase the heat to medium-high. Cook, breaking it up with a spatula, until crumbled and beginning to brown.

3. Make the tomato sauce. Stir in the garlic, tomato paste, passata, basil, thyme, nutmeg, salt, and pepper. Reduce the heat and simmer for about 10–15 minutes. Keep the sauce moist and spoonable: if it becomes thick or dry, stir in water or broth a few tablespoons at a time. The raw potatoes will need that moisture as they bake.

4. Slice the potatoes. Preheat the oven to 355°F (180°C). Slice the potatoes into even rounds about ⅛ inch (3–4 mm) thick using a mandoline with its guard or a sharp knife. Do not precook them.

5. Build the layers. Lightly grease the baking dish. Arrange about one-third of the potato slices in an overlapping layer across the bottom.

Spread half the meat sauce evenly over the potatoes. Add another third of the potatoes, the remaining sauce, and finish with the remaining potato slices. Keep the layers even.

6. Bake covered. Cover tightly with foil and bake for 30–40 minutes, then test the potatoes with a thin knife or skewer. They should be almost tender before you uncover the dish. If still firm, continue baking covered, checking every 10–15 minutes. The time depends on the potato variety, slice thickness, and depth of the dish.

7. Brown the top. Remove the foil and sprinkle with cheese, if using. For a cheese-free version, lightly drizzle the top potatoes with oil instead. Bake uncovered for another 10–15 minutes, until the top is golden, the potatoes are fully tender, and the center of the casserole reaches 165°F (74°C).

8. Rest and serve. Let the casserole stand for 5–10 minutes before scooping or slicing. Finish with a little chopped parsley if desired.

Which Cheese Works Best?

• Parmesan or another aged hard cheese: gives a savory, drier, crisp topping.
• Low-moisture mozzarella or another good melting cheese: creates a softer, stretchy topping.
• No cheese: drizzle the exposed potatoes lightly with oil after removing the foil, then bake until golden.

Tips for Tender Potatoes

• Keep the sauce moist. This casserole has no béchamel, so the potatoes rely on the tomato meat sauce and the steam trapped under the foil.
• Slice evenly. Thick or uneven potato rounds take longer to cook. Aim for the same thinness throughout.
• Check tenderness, not just the clock. A knife should pass through the potato layers easily. Deeper dishes and some potato varieties need extra covered baking time.
• Keep the foil tight. A good seal helps hold in moisture while the raw potato layers cook.
• US measurements are approximate. Use the gram weights where provided for the closest proportions.

Variations and Serving Ideas

Ground pork, a beef-and-pork blend, ground chicken, or ground turkey can replace the beef. With leaner poultry, take extra care not to let the sauce dry out. Serve the casserole with a simple green salad, cucumber salad, or steamed vegetables.

Storing Leftovers

Refrigerate leftovers within 2 hours in covered, shallow containers and use within 3–4 days. Reheat covered until the center reaches 165°F (74°C), adding a small splash of water or broth if needed.