Potato-based recipes are always a win, and when you pair them with other favorites like ground beef and cheese, it’s a guaranteed success!
This oven-baked dish is an incredibly easy and tasty meal that you can whip up in no time.
When you’re looking for a dinner option that’s simple, satisfying, and full of flavor, this dish is the answer. It’s the perfect combination of hearty ingredients—just the comfort of meat and potatoes you crave, delivered through a delightful Cheesy Hamburger Potato Casserole.
Ingredients:
5 large russet potatoes, peeled and sliced into 1/4 to 1/2 inch thick pieces
2-3 tablespoons of finely chopped onions
1 pound of lean ground beef
Salt and pepper to taste
Cheese sauce (same recipe as for macaroni and cheese)
2 cups of skim milk
3 tablespoons of butter
3 tablespoons of flour
1/2 teaspoon of salt
1/2 teaspoon of pepper
8 ounces of shredded sharp cheddar cheese
Ketchup (optional)
Directions:
I typically use a 2 1/2-quart casserole dish with a lid for this recipe. To avoid sticking, it’s best to use a non-stick baking dish.
Preheat your oven to 350°F.
Start by browning the ground beef and onions together in a pan.
In the casserole dish, place a layer of potato slices, followed by half of the browned beef and onion mixture. Season with salt and pepper, adjusting based on the saltiness of your cheese sauce (you can always add more later if needed).
Repeat with another layer of potatoes and the remaining beef mixture, adding more salt and pepper if desired.
To make the cheese sauce, melt 3 tablespoons of butter in a saucepan over medium-high heat.
Stir in the 3 tablespoons of flour, along with the salt and pepper, mixing quickly to blend.
Pour in 2 cups of milk, whisking constantly to combine with the butter and flour mixture.
Reduce the heat and continue stirring until the sauce thickens and starts to bubble.
Remove from heat and add the shredded cheddar cheese, stirring until fully melted.
Pour the cheese sauce evenly over the beef and potatoes in the casserole dish. Gently move the potatoes around to ensure the sauce seeps into all the layers, coating everything well.
Cover the dish and bake in the oven for about 1 1/2 hours, or until the potatoes are tender and the top is golden brown. For a crisper top, remove the lid for the last 20 minutes of baking.
Even with the leanest ground beef, you may notice some small pools of grease on top. Simply spoon them off; it doesn’t mean the dish is greasy, just extra cheesy.
In my family, serving this dish with generous amounts of ketchup is a must, though I think it’s delicious on its own (perhaps with a small dollop of ketchup on the side).