Cheesy Hamburger Potato Casserole
A comforting dish combining ground beef, creamy cheese sauce, and tender potatoes, perfect for family dinners.
Ingredients
For the Cheese Sauce
- 1 can 14 ounce can cheddar cheese soup
- 1 can 12 ounce can evaporated milk (or whole milk)
- ½ cup heavy cream
For the Casserole
- 1 pound ground beef Can substitute with turkey or plant-based meat
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ pounds Yukon gold potatoes For creamy texture
- 1 cup shredded cheddar cheese Add at the end of baking
- Fresh parsley for garnish
Instructions
Preparation
- Preheat oven to 400 degrees F.
- In a medium bowl, combine the cheddar cheese soup, evaporated milk, and heavy cream. Mix until well combined and set aside.
- Wash and dry the potatoes. Slice them into 1/8 inch rounds using a sharp knife or mandoline.
Cooking
- In a 12-inch skillet over medium-high heat, cook the ground beef and diced onion until browned. Stir in the minced garlic, salt, pepper, and paprika; cook for an additional minute. Drain excess fat and transfer the meat mixture to a plate.
- Layer sliced potatoes in the bottom of the oven-safe skillet or baking dish. Add 1/3 of the cheese sauce followed by 1/3 of the ground beef. Repeat the layers two more times without adding cheese yet.
- Cover with foil and bake for 1 hour or until potatoes are tender.
- After 1 hour, remove the cover, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 10 minutes, until cheese is melted.
- Let cool for 10 minutes, garnish with fresh parsley, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven. You can prepare this casserole in advance, just cover and refrigerate before baking.