Cheesy Hamburger Potato Casserole
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.
Servings: 6 Servings
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.