Cheesy Hamburger Potato Casserole
Servings: 8
Tender sliced potatoes and savory seasoned ground beef are baked beneath a rich, scratch-made cheddar sauce in this ultimate comfort food classic. Made entirely without canned soups, it’s a hearty, crowd-pleasing weeknight winner!
Print Recipe
Equipment
- 9"x13" casserole dish or similar size
- 1 Large skillet
- 1 Medium saucepan
Ingredients
- 1½ lbs ground beef 85% to 90% lean
- 1 medium onion chopped
- 1 tbsp tomato paste
- 3 cloves garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or Italian seasoning
- salt and pepper
- 4 tablespoon unsalted butter plus extra for greasing the dish
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 1½ cup beef stock or broth
- ½ cup heavy cream or sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2½ cups cheddar cheese divided, shredded (preferably from a block)
- ½ cup Monterey Jack or Gruyere, shredded (preferably from a block)
- 2½ lb gold potatoes unpeeled, sliced to ¼-inch thickness
- 2 tablespoon Italian parsley chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F.
- In a large skillet, cook the ground beef with the onion until the meat is no longer pink. Remove all but about 1 tablespoon of the rendered grease and discard it safely.1½ lbs ground beef, 1 medium onion
- Stir in the tomato paste and cook for 1 minute. Stir in the garlic, Worcestershire sauce, paprika, oregano, 1½ teaspoon salt, and 1 teaspoon black pepper. Cook for another 1 to 2 minutes, stirring often. Remove from the heat and set aside.1 tbsp tomato paste, 3 cloves garlic, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp dried oregano, salt and pepper
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook (stirring often) for 1 minute. Whisk in the milk, stock (or broth), and heavy cream. Simmer, stirring often, until thick enough to coat the back of a spoon, about 4 to 5 minutes. Remove from the heat and stir in the Dijon, onion powder, garlic powder, a healthy pinch of salt and pepper. Stir in 1½ cups of the cheddar and all of the Monterey Jack until melted. Set aside.4 tbsp unsalted butter, ¼ cup all-purpose flour, 1½ cups whole milk, 1½ cup beef stock, ½ cup heavy cream, 1 tsp Dijon mustard, ½ tsp onion powder, ½ tsp garlic powder, 2½ cups cheddar cheese, ½ cup Monterey Jack
- Grease a 9x13" baking dish with softened butter or cooking spray. Add a layer of half of the sliced potatoes. Sprinkle salt and pepper over the potatoes. Add approximately two-thirds of the meat mixture. Spoon about one-third of the cheese sauce over the meat. Add the rest of the potatoes and lightly season them with salt and pepper. Add the rest of the meat and top with the remaining cheese sauce. Cover tightly with foil and bake for 45 minutes.2½ lb gold potatoes
- Remove the foil, top with the remaining 1 cup of grated cheddar and bake for another 10 to 15 minutes. If desired, turn the broiler to HIGH to lightly brown the top (keep an eye on it; don't let it burn!) for about 2 minutes.
- Let the casserole rest for 10 minutes before slicing. Garnish with chopped Italian parsley, if desired.
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Potato Slicing: Keep slices to a uniform ¼-inch thickness. A mandoline is fastest, but a sharp knife works great. Slicing too thick extends the bake time, while slicing too thin can cause the potatoes to become mushy.
- Grate from the Block: Always use freshly shredded cheese. Pre-bagged cheeses contain anti-caking starches that will prevent your scratch sauce from melting into that smooth, velvety texture.
- Tightly Seal the Foil: Because the potatoes are baked raw, steam is your best friend. Crimp the foil securely around the edges of the dish during the initial bake so trapped moisture can fully tenderize the potatoes.
- Make-Ahead Directions: Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered bake time when baking straight from the cold fridge.
- Don’t Skip the Rest: Letting the casserole rest for 10 to 15 minutes out of the oven allows the natural potato starches to settle the sauce, giving you perfectly saucy, cohesive slices instead of a loose mess.
- Storing & Reheating: Keep leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the dish covered in a 350°F (175°C) oven for 15–20 minutes until heated through.