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Hamburger Potato Casserole

A cozy and satisfying dish combining ground beef, potatoes, and cheese into an easy meal perfect for family dinners or potlucks.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef preferably a lean mix (85/15 for flavor without too much grease)
  • 4 medium potatoes (russet or Yukon gold) peeled and sliced thin for even cooking
  • 1 medium onion finely chopped for sweetness and depth
  • 1 to 2 cups shredded cheese (cheddar or mozzarella) freshly shredded melts better
  • ½ cup milk adds creaminess and helps bind the layers
  • 2 tbsp butter melted to enrich the dish
  • to taste salt start light and adjust after baking
  • to taste pepper freshly ground for the best aroma
  • to taste garlic powder adds a subtle savory note

Method
 

Preparation
  1. Preheat the oven to 375°F (190 °C).
  2. In a skillet over medium heat, cook the ground beef for 7 to 10 minutes or until fully browned, breaking it apart as it cooks.
  3. Drain the excess fat from the beef.
  4. Return the skillet to medium heat, add the chopped onion, and sauté for 3 to 4 minutes until translucent and fragrant.
  5. Sprinkle salt, pepper, and garlic powder over the beef-onion mix, stirring for another minute.
  6. Peel and slice the potatoes thinly.
Assembly
  1. In a greased 9x13-inch baking dish, lay half of the potato slices in an even layer, seasoning with salt and pepper.
  2. Spread the beef-onion mix evenly over the potato layer.
  3. Top with the remaining potato slices.
  4. In a small bowl, whisk together the milk and melted butter, then pour over the top.
  5. Sprinkle the shredded cheese evenly across the top.
Baking
  1. Cover the dish with foil and bake in the preheated oven for 45 minutes.
  2. Remove the foil and continue baking for another 15 to 20 minutes until the cheese is bubbly and golden brown.
  3. Check doneness by poking a fork into the potatoes—they should be tender.
  4. Let the casserole rest for about 10 minutes before slicing.

Notes

Serve warm on its own or with a side salad. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for up to 3 months. Use freshly shredded cheese, cut potatoes thinly for even cooking, and feel free to add vegetables like bell peppers or mushrooms for variety.