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Cheesy Hamburger Potato Casserole For Busy Weeknights With Bubbling Golden Cheddar Topping

Cheesy Hamburger Potato Casserole for Busy Weeknights

Cheesy Hamburger Potato Casserole for Busy Weeknights layers tender potatoes, savory beef, and sharp cheddar under a golden, melty top.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 teaspoon olive oil for baking dish
  • 1 pound ground beef 93% lean
  • 1 pound Yukon Gold potatoes 1/8-inch slices
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce for savory depth
  • 1 teaspoon kosher salt divided
  • 1 teaspoon smoked paprika for seasoning
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons all-purpose flour for thickening
  • 1 cup beef broth lower sodium
  • 3/4 cup milk 2%
  • 2/3 cup sharp cheddar cheese shredded, divided

Equipment

  • 10-Inch Skillet
  • 8-Inch Square Baking Dish
  • Sharp knife
  • Cutting board
  • whisk
  • Aluminum Foil

Method
 

  1. Heat the oven to 400°F. Brush an 8-inch square baking dish with the olive oil.
  2. Slice the potatoes evenly into 1/8-inch rounds so they cook through at the same rate.
  3. Cook the ground beef and onion in a skillet over medium-high heat for 6 to 8 minutes, breaking up the meat until browned. Drain excess fat if more than a thin coating remains.
  4. Add the garlic, Worcestershire sauce, 3/4 teaspoon salt, paprika, and pepper. Cook for 30 seconds.
  5. Sprinkle the flour over the beef and stir for 1 minute, coating the meat evenly.
  6. Gradually whisk in the broth and milk. Simmer for 2 to 3 minutes until lightly thickened but still pourable, then remove from the heat and stir in 1/3 cup cheddar.
  7. Season the potato slices with the remaining salt. Layer half the potatoes in the dish, cover with half the beef mixture, and repeat.
  8. Cover tightly with foil and bake for 25 minutes, until the potatoes are nearly tender.
  9. Remove the foil, add the remaining cheddar, and bake uncovered for 10 minutes. Rest for 10 minutes before serving.

Notes

Refrigerate leftovers in a covered container for up to 4 days. Freezing is possible for up to 2 months, though the potatoes will be softer after thawing. Russet potatoes may be substituted for Yukon Golds, and freshly shredded cheese will melt more smoothly than pre-shredded cheese.