Cheesy Hamburger Potato Casserole is pure comfort in a dish! Layers of seasoned beef, tender potatoes, and gooey cheese bake together for a hearty, satisfying meal that’ll have everyone asking for seconds.
Cheesy Hamburger Potato Casserole
This cozy potato casserole is a family favorite for good reason — it’s simple to make, full of flavor, and perfect for any night of the week. Made with everyday ingredients like ground beef, potatoes, and cheese, it comes together easily and bakes in about an hour.
You can prep it ahead of time, and leftovers reheat well, too. It’s the kind of dish that brings everyone to the table, ready for seconds!
If you loved this cheesy hamburger potato casserole, you’re in for a treat — here are a few more cozy casserole recipes to try next. Gluten Free Sweet Potato Casserole, Chicken Cordon Bleu Casserole, Cheesy Hamburger Casserole, and Mexican Casserole with Ground Beef!
Why You’ll Love This Recipe
- Super Easy to Make: This one-pan casserole comes together with just a few simple, budget-friendly ingredients.
- Easy to Customize: Add your favorite veggies, swap the cheese, or mix in your go-to seasonings to make it your own.
- Warm and Hearty: With beef, potatoes, and melty cheese, it’s the kind of meal that hits the spot — especially on a chilly night.
How To Make Perfect Cheesy Hamburger Potato Casserole
Cook the Beef: Heat olive oil in a large skillet. Add the chopped onion and ground beef, cooking until the beef is no longer pink and the onions are translucent. Stir in the minced garlic and cook for one minute, then remove from heat and set aside.
Make the Sauce: In a small saucepan, combine the heavy cream, milk, onion powder, salt, pepper, paprika, powdered mustard, and Worcestershire sauce. Stir well and bring to a boil, then remove from heat.
Prep the Potatoes: Peel the potatoes and slice them thinly — about 1/8 inch thick. I recommend using a mandoline slicer to keep the slices nice and even.
Preheat the Oven: Set your oven to 375°F (190°C).
Layer the Casserole: In a baking dish, add a layer of the cooked ground beef, followed by a layer of sliced potatoes. Pour some sauce over the top and sprinkle on shredded cheese. Repeat the layers until all ingredients are used.
Bake: Cover the dish with foil and bake for 50–60 minutes. Once the potatoes are fork-tender, remove the foil and top with the remaining cheese. Bake for another 10 minutes until the cheese is melted and lightly browned.
Pro Tips
- Slice Potatoes Evenly: A mandoline slicer makes it easy to get thin, even slices — so the potatoes cook through perfectly. If you’re slicing by hand, try to keep them all the same thickness.
- Use Freshly Shredded Cheese: Freshly shredded cheese melts way better and gives you that creamy texture. The pre-shredded kind usually contains anti-caking agents.
- Drain the Beef: If your ground beef has a lot of grease, go ahead and drain the excess before layering. This helps keep the casserole from getting too oily.
- Check for Doneness: Stick a fork into the potatoes before adding the final layer of cheese. If they’re still firm, pop the dish back in the oven for a bit longer.
- Leftovers: Keep any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or oven until nice and warm.
Key Ingredients And Substitutions
Potatoes: Yukon Gold potatoes are perfect because they’re creamy and hold up well when baked. Russet potatoes work, too — just make sure to slice them evenly so they cook properly.
Ground Beef: Lean ground beef adds a rich, hearty flavor without making the dish too greasy. You can also use ground turkey, chicken, or even sausage — just remember turkey and chicken are milder, so season a bit more if needed.
Colby Jack Cheese: This cheese melts super well and has a nice, mild flavor. If you want something a little sharper, you can try medium cheddar.
Heavy Cream: A mix of heavy cream and whole milk makes the sauce extra smooth and rich. If you need a lighter option, you can use half-and-half instead.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! You can assemble the casserole, cover it tightly with foil, and pop it in the fridge for up to 24 hours. When you’re ready to eat, just bake as directed.
How can I make this cheesy hamburger potato casserole healthier?
Try swapping the ground beef for lean ground turkey, using sweet potatoes instead of Yukon Gold, and cutting back a little on the cheese.
Do I need to peel the potatoes?
That’s totally up to you! Yukon Golds have thin skins, so you can leave them on if you like a more rustic texture or peel them for a smoother feel.
What’s a good side dish to serve with this casserole?
Steamed veggies like broccoli, green beans, or asparagus go great with this dish. A simple green salad or some warm garlic bread are also tasty options.
Cheesy Hamburger Potato Casserole
Ingredients
- 2 lbs Yukon Gold Potatoes
- 2 lbs Lean Ground Beef
- 1 tbsp Olive Oil
- 1 cup Sweet Yellow Onion finely diced
- 3 Garlic Cloves minced
- 1 cup Heavy Cream
- ½ cup Whole Milk
- 2 tsp Onion Powder
- 1½ tsp Sea Salt
- 1 tsp Paprika
- 1 tsp Powdered Mustard
- 1 tbsp Worcestershire Sauce
- ½ tsp Fresh Cracked Black Pepper
- 3 cups Freshly Shredded Colby Jack Cheese divided into ¾ cup, ¾ cup, and 1½ cups
Instructions
- Warm a bit of olive oil in a large skillet. Add the chopped onion and ground beef, cooking until the onion softens and the beef is browned all the way through. Stir in the minced garlic and cook for about a minute more. Take off the heat and set aside.
- In a small saucepan, whisk together the heavy cream, milk, onion powder, salt, pepper, paprika, powdered mustard, and Worcestershire sauce. Bring the mixture to a gentle boil, then remove it from the heat.
- Peel your potatoes and slice them into thin, even rounds—about 1/8-inch thick is ideal. A mandoline slicer can help keep the slices uniform.
- Preheat your oven to 375°F.
- To layer the casserole, start with some of the cooked beef, then add a layer of sliced potatoes, a bit of sauce, and a sprinkle of shredded cheese. Keep layering until everything is used up.
- Cover the dish with foil and bake for 50–60 minutes. Once the potatoes are fork-tender, take off the foil, add the rest of the cheese, and bake for another 10 minutes until it’s bubbly and golden on top.
Notes
- Use a mandoline slicer to ensure the potatoes are evenly thin, which helps them cook uniformly. If slicing by hand, aim for about 1/8-inch thickness.
- Freshly shredded cheese melts better and has a creamier texture than pre-shredded, which often contains anti-caking agents.
- If your ground beef isn’t very lean, drain any excess grease after browning to prevent the casserole from becoming greasy.
- Test the potatoes with a fork before adding the final layer of cheese. If they’re not tender, bake for a bit longer before finishing with cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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