Cheesy Hamburger Potato Casserole
Layers of thinly sliced potatoes and seasoned ground beef baked in a creamy cheddar sauce until tender and golden.
This hearty casserole stretches one pound of ground beef to feed six people. It's a complete meat-and-potatoes dinner in one dish, at a little over $2 a serving.
Covering the dish for most of the baking time steams the potatoes until tender, and uncovering it at the end browns the cheese.
Cheesy Hamburger Potato Casserole
Per serving, estimated: 510 calories · 27 g protein · about $2.22 How we estimate
Ingredients
For the casserole
- 1 lb (450 g) ground beef, 85% lean
- 1 small yellow onion, chopped
- 1 tsp salt, divided
- ½ tsp black pepper
- 2 lb (900 g) russet potatoes, peeled and sliced ⅛ inch (3 mm) thick
- 1½ cups (170 g) shredded sharp cheddar, divided
For the sauce
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk
- ½ tsp garlic powder
- ½ tsp paprika
Instructions
- Heat the oven to 375°F (190°C) and grease a 9 × 13-inch (23 × 33 cm) baking dish.
- Brown the beef and onion in a skillet over medium-high heat for 7 to 8 minutes, breaking up the meat. Drain the fat and season with ½ tsp salt and the pepper.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and simmer for 4 to 5 minutes until thickened. Stir in the garlic powder, paprika and remaining ½ tsp salt.
- Layer half the potatoes in the dish, then all the beef, ½ cup cheddar and half the sauce. Top with the remaining potatoes and the rest of the sauce.
- Cover tightly with foil and bake for 45 minutes.
- Uncover, sprinkle with the remaining 1 cup cheddar and bake for 15 to 20 minutes more, until the potatoes are tender when pierced with a knife and the cheese is golden.
- Rest for 10 minutes before serving.
Tips for success
- Slice the potatoes thin and even. A mandoline is fastest, but always use the hand guard.
- Keep the sliced potatoes in a bowl of cold water while you make the sauce so they don't turn brown, then drain and pat them dry.
- Add a layer of frozen corn or green beans with the beef for vegetables.
Storing and reheating
Refrigerate for up to 4 days. Reheat covered in a 350°F (175°C) oven for 20 minutes, or microwave individual portions.
Equipment you'll need
- 9 × 13-inch baking dish
- Skillet
- Saucepan
- Mandoline (optional)
Questions
Can I use Yukon Gold potatoes?
Yes. They hold their shape a little more and taste slightly buttery.
Why are my potatoes still firm?
The slices were probably too thick, or the foil wasn't sealed tightly. Cover again and keep baking until tender.
Calories, protein and cost are estimates calculated from the main ingredients and typical US supermarket prices. They will vary with the brands you buy, where you shop and your portion size. Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
