Hamburger Potato Casserole
This hearty Hamburger Potato Casserole combines layers of thinly sliced potatoes, seasoned ground beef with a creamy and savory sauce. The potatoes are a call back to a scalloped potato dish, thin and layered. A blend of cheddar cheese and mozzarella adds richness throughout the casserole, while the sauce cooks the potatoes and adds depth. It's a comfort dish that uses simple pantry ingredients and is ideal for busy weeknights, potlucks or make-ahead meals.
Servings: 8
Calories:
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 pound lean ground beef
- 3 teaspoons steak seasoning click for recipe or use burger seasoning
- 1 tablespoon Worcestershire sauce
Cream Sauce
- 3 tablespoons unsalted butter
- 1 cup yellow onion finely diced
- 1 green bell pepper finely diced
- 4 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1 cup beef broth
- 2 cups whole milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese divided
- 1 cup shredded mozzarella cheese
- Sliced green onion garnish
Instructions
- Using a mandolin slicer or sharp knife, slice the potatoes into 1/8 inch even pieces. Grease a 9x13 inch baking dish and layer half of the potatoes into the dish. Preheat your oven to 350°F.
- Place the ground beef into a large skillet heated over medium and sprinkle the steak seasoning over while breaking up into small pieces. When the beef is almost cooked, pour the Worcestershire sauce over and mix in. Set aside.
- While the beef is cooking, melt the butter in a large saucepan. Add the onion and bell pepper until starting to soften. Stir in the garlic.
- Sprinkle the flour over the mixture and stir continuously until it starts to turn golden. Slowly pour in the beef broth and whisk well. Pour in the whole milk and bring to a low simmer. Stir in the thyme, salt and pepper, lower the heat and simmer for 2-3 minutes, stirring to prevent burning.
- Remove the saucepan from heat and stir in 1 cup of the sharp cheddar cheese until it melts. The sauce should be thick but spoonable.
- Spread half of the beef over the potato layer then pour half the sauce over the beef.
- Add the cup of mozzarella over the top. Follow this by layering the remaining potatoes over the top.
- Add the remaining beef and cheese sauce over the top. Cover the dish with foil and bake for about 55-60 minutes, until the potatoes are tender.
- Remove the foil and sprinkle the remaining cheddar cheese over the top. Place back in the oven for 10-15 minutes until the cheese is melted.
- Allow the casserole to set for 5-10 minutes before serving. Sprinkle fresh sliced green onion and freshly cracked black pepper over the top.
Notes
Yukon Gold potatoes provide a creamy texture and hold up nicely during baking., You can use Russet potatoes for a softer casserole, just peel them first.
I like to use a mandolin slicer to create nice even slices, but if you don’t feel comfortable using one, just use a sharp knife and slice as evenly as possible so the potatoes all cook evenly.
For extra vegetables, add 1 cup diced mushrooms, peas or mixed vegetables to the beef mixture.
You can double this recipe if you have a deep baking dish and add two additional layers for a really stuffed casserole.
For a richer flavor, substitute half of the milk with heavy cream.
Make sure to use a lean beef mixture and if there is any excess fat, remove it as best you can before placing it into the casserole.
The sauce will thicken as it cooks and then even more after it is off heat. You want it to be thick but still spoonable because it will loosen and thin while in the oven.
If the potatoes are sliced thicker than 1/8 inch, additional baking time may be needed. You can do a test at the 1 hour mark and add time as needed.
The casserole can be assembled up to 24 hours in advance and refrigerated before baking. You will need to add some extra time if baking from cold.
If you notice a lot of liquid coming to the top after you remove the foil, you can use a fork to create small pockets in the casserole for it to redistribute back down. It will also settle when you allow the casserole to set up after baking.
I like to use a mandolin slicer to create nice even slices, but if you don’t feel comfortable using one, just use a sharp knife and slice as evenly as possible so the potatoes all cook evenly.
For extra vegetables, add 1 cup diced mushrooms, peas or mixed vegetables to the beef mixture.
You can double this recipe if you have a deep baking dish and add two additional layers for a really stuffed casserole.
For a richer flavor, substitute half of the milk with heavy cream.
Make sure to use a lean beef mixture and if there is any excess fat, remove it as best you can before placing it into the casserole.
The sauce will thicken as it cooks and then even more after it is off heat. You want it to be thick but still spoonable because it will loosen and thin while in the oven.
If the potatoes are sliced thicker than 1/8 inch, additional baking time may be needed. You can do a test at the 1 hour mark and add time as needed.
The casserole can be assembled up to 24 hours in advance and refrigerated before baking. You will need to add some extra time if baking from cold.
If you notice a lot of liquid coming to the top after you remove the foil, you can use a fork to create small pockets in the casserole for it to redistribute back down. It will also settle when you allow the casserole to set up after baking.
