Go Back

Cheesy Hamburger Potato Casserole

Cheesy hamburger potato casserole with tender 1/8-inch potato slices layered over seasoned ground beef and a creamy cheddar cheese sauce. Baked until the potatoes are fork-tender and the cheese turns golden and bubbly for an easy make-ahead dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
resting 10 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef Layer
  • 1.5 lb lean ground beef
  • 1 tbsp olive oil
  • 1 yellow onion
  • 3 garlic
  • 1 tsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Potato Layer
  • 2.5 lb Yukon Gold potatoes
Cheese Sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 2 cup shredded sharp cheddar cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
Garnish
  • 2 tbsp chopped fresh parsley
  • 2 green onions

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prepare the Oven
  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
Cook the Beef
  1. Heat the olive oil in a large skillet over medium-high heat, then add the ground beef and onion and cook 6–8 minutes until the beef is browned and no pink remains.
  2. Drain excess grease, then stir in the garlic, Worcestershire sauce, Italian seasoning, garlic powder, smoked paprika, kosher salt, and black pepper.
  3. Cook for 1 minute until fragrant, then remove from the heat.
Make the Cheese Sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the flour and cook for 1 minute.
  2. Gradually whisk in the whole milk and heavy cream until smooth, then simmer 3–4 minutes until slightly thickened.
  3. Stir in 1½ cups of the cheddar cheese, Parmesan cheese, onion powder, and black pepper until the sauce is smooth and creamy.
Assemble
  1. Arrange half of the sliced Yukon Gold potatoes in an even layer in the baking dish.
  2. Spoon half of the ground beef mixture over the potatoes, then pour one-third of the cheese sauce over the top.
  3. Repeat with the remaining potatoes and beef, then pour the rest of the cheese sauce over the casserole.
  4. Sprinkle the remaining ½ cup cheddar cheese evenly over the surface so it will melt and brown.
Bake
  1. Cover the dish with foil and bake for 60 minutes.
  2. Remove the foil and continue baking 20–25 minutes until the potatoes are fork-tender and the cheese is melted, bubbling, and lightly golden.
Serve
  1. Let the casserole rest 10 minutes so the layers set slightly before serving.
  2. Garnish with chopped parsley and sliced green onions right before serving for fresh color.

Notes

For best slicing and even doneness, keep potato slices close to 1/8-inch thickness. Cool leftovers to room temperature, then refrigerate in an airtight container for up to 4 days and reheat until steaming. Freezing is not ideal because potatoes can soften further after thawing. If you want a lower-fat option, use reduced-fat cheese and replace heavy cream with more milk for a lighter sauce.