Go Back
Cheesy Hamburger Potato Casserole

Cheesy Hamburger Potato Casserole

Tender, cheesy, and deeply satisfying, this Hamburger Potato Casserole brings together savory seasoned ground beef, thinly sliced Yukon gold potatoes, and a rich, velvety cream sauce that ties everything together beautifully.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6

Ingredients
  

  • 1 (14-ounce) can cheddar cheese soup
  • 1 (12 ounce) can evaporated milk or whole milk
  • ½ cup heavy cream
  • 1 pound ground beef
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 ½ pounds Yukon gold potatoes
  • 1 cup shredded cheddar cheese
  • Fresh parsley for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a medium mixing bowl, whisk together the condensed cheese soup, evaporated milk, and heavy cream until smooth. Set the mixture aside.
  • Wash and dry the potatoes, then slice them into 1/8-inch-thick rounds using a sharp knife or mandoline slicer.
  • Heat a 12-inch oven-safe skillet over medium-high heat. Add the ground beef and chopped onion, cooking until the beef is browned and the onion is softened. Stir in the garlic, salt, black pepper, and paprika, then cook for another minute until fragrant. Drain any excess grease and transfer the beef mixture to a plate.
  • Arrange a layer of sliced potatoes in the skillet or a greased baking dish. Spoon about one-third of the cheese sauce over the potatoes, then top with one-third of the cooked beef mixture.
  • Repeat the layers two more times, finishing with the remaining cheese sauce on top. Do not add the shredded cheese yet.
  • Cover the dish with foil and bake for 1 hour, or until the potatoes are tender when pierced with a fork.
  • Remove the foil, sprinkle the shredded cheese evenly over the top, and return the dish to the oven. Bake for another 10 minutes, or until the cheese is fully melted and bubbly.
  • Let the casserole rest for about 10 minutes before serving. Garnish with freshly chopped parsley, if desired, and enjoy.

Notes

 
  • I like using a blend of cheddar and pepper jack cheese for extra flavor, but you can use your favorite combination. Russet or red potatoes both work well in this recipe. Just be sure to slice the potatoes thinly so they cook through within the one-hour baking time. If the slices are thicker, you'll need to add a little extra baking time until they're tender.
 

Nutrition Facts

 
  • Serving Size: 1 serving
  • Calories: 530 kcal
  • Carbohydrates: 40 g
  • Protein: 24 g
  • Fat: 31 g
  • Saturated Fat: 15 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 10 g
  • Trans Fat: 1 g
  • Cholesterol: 102 mg
  • Sodium: 602 mg
  • Potassium: 1,174 mg
  • Fiber: 5 g
  • Sugar: 6 g
  • Vitamin A: 742 IU
  • Vitamin C: 40 mg
  • Calcium: 263 mg
  • Iron: 3 mg