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Hamburger Potato Casserole Recipe
Ben Carraoli

Hamburger Potato Casserole Recipe

I recently made this Hamburger Potato Casserole on a cozy evening, and I have to tell you it turned out even better than I expected. The layers of savory beef, tender potatoes, and melted cheese were a warm hug on a plate.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef — I prefer a lean mix 85/15 so there’s flavor but not too much grease.
  • 4 medium potatoes russet or Yukon gold, peeled and sliced thin — thin slices cook evenly and meld with the meat.
  • 1 medium onion finely chopped — adds sweetness and depth; sautéing first softens its bite.
  • 1 to 2 cups shredded cheese cheddar or mozzarella — freshly shredded melts better and avoids coating with anti-caking agents.
  • ½ cup milk — gives creaminess and helps the layers bind together.
  • 2 tbsp butter melted — enriches the dish and helps the milk soak into potatoes.
  • Salt to taste — always start light and adjust after baking.
  • Pepper to taste — freshly ground gives the best aroma.
  • Garlic powder to taste — adds a subtle savory note without overpowering.

Method
 

  1. I always start by preheating my oven to 375°F (190 °C) so it’s ready when I need it. Then I place the ground beef in a skillet over medium heat, breaking it apart and cooking for 7 to 10 minutes or until fully browned. Once done, I drain excess fat to avoid greasiness.
  2. After draining, I return the skillet to medium heat and toss in the chopped onion. I sauté for 3 to 4 minutes until translucent and fragrant. Then I sprinkle salt, pepper, and garlic powder over the beef-onion mix, stirring for another minute so the flavors meld together nicely.
  3. While the beef mixture is cooking, I peel and slice the potatoes as thinly as I can. In a greased 9×13-inch baking dish I lay half of the potato slices in a single, even layer, seasoning with a touch of salt and pepper. Then I spread the beef-onion mix evenly over the potatoes.
  4. I top the meat layer with the remaining potato slices. In a small bowl I whisk together the milk and melted butter, then pour that carefully over the top so it seeps between layers. Finally, I sprinkle 1 to 2 cups of shredded cheese evenly, ensuring complete coverage.
  5. I cover the baking dish with foil and pop it into the preheated oven for 45 minutes to let the potatoes soften. After that, I remove the foil and continue baking for another 15 to 20 minutes until the cheese is bubbly and golden brown. I check doneness by poking a fork into the potatoes — they should be tender. Once baked, I let the casserole rest about 10 minutes before slicing.

Notes

  • Use freshly shredded cheese instead of pre-shredded — I get a creamier melt and better texture.
  • Let the casserole rest, uncovered, for 10 minutes before serving — it helps it set and slice cleanly.
  • Don’t overlayer potatoes — I find 2 thin layers to ensure the milk reaches all slices.
  • Taste and adjust salt after baking — flavors concentrate during cooking.
  • For extra crisp edges, broil for 1–2 minutes at the end — but watch it closely.