Rustic Cheesy Hamburger Potato Casserole (Print Version)

Cheesy Hamburger Potato Casserole: A comforting family meal with savory beef, tender potatoes, and gooey cheese. Easy to make & a guaranteed hit!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Hearty, Family-Friendly

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs (680g) ground beef (80/20 preferred)
02 - 2 lbs (900g) Russet potatoes, peeled and thinly sliced
03 - 1 large yellow onion, finely diced
04 - 4 cloves garlic, minced
05 - 1/4 cup all-purpose flour

→ Flavor Builders & Liquids

06 - 2 cups (480ml) low sodium beef broth
07 - 1.5 cups (360ml) whole milk
08 - 1 tsp dried thyme

→ Dairy & Cheese

09 - 3 cups (340g) sharp cheddar cheese, freshly shredded

→ Seasonings

10 - 1 tsp salt (or to taste)
11 - 1/2 tsp black pepper (or to taste)

# Instructions:

01 - Grab your biggest skillet, hon, and get that ground beef sizzling over medium-high heat. Break it up with a spoon, you want nice crumbles. See that fat rendering out? That's flavor, but too much makes things greasy, so once it's mostly browned, drain off all but a tablespoon or two. This is where I sometimes get distracted and forget, leading to a slightly oilier Cheesy Hamburger Potato Casserole, oops! Toss in your diced onion and let it soften, maybe 5-7 minutes, until it's translucent and smelling sweet. Then, garlic goes in for just a minute until fragrant—don't let it burn, that's a bitter mistake!
02 - Now for the good stuff! Sprinkle your flour over the beef and onion mixture. Stir it around for about a minute, letting it cook out that raw flour taste. It'll look a little pasty, and that's exactly what you want. Slowly, slowly, pour in your beef broth and milk, whisking constantly to avoid any lumps. This is crucial for a smooth sauce; I’ve had lumpy sauces before and it’s just not the same. Bring it to a gentle simmer, letting it thicken up. It should coat the back of your spoon beautifully. Stir in your salt, pepper, and thyme here. Taste it! Does it need more? You're the chef!
03 - Time to assemble! Grab a 9x13 inch casserole dish. Spread about half of your beef mixture evenly on the bottom. Now, lay half of your thinly sliced potatoes over the beef. Try to overlap them a bit; it makes for a prettier presentation, but honestly, it all tastes the same once it’s cooked. Sprinkle a generous amount of that glorious shredded cheddar over the potatoes. Repeat with the remaining beef, then the rest of the potatoes. It’s going to look like a mountain of goodness, and that's okay! This layering is what makes the Rustic Cheesy Hamburger Potato Casserole so satisfying.
04 - Top that beautiful mountain with the remaining shredded cheddar cheese. Don't be shy here, this is the 'cheesy' part of our Cheesy Hamburger Potato Casserole, after all! Cover the casserole dish tightly with aluminum foil. This step is important for steaming those potatoes until they're fork-tender. I once forgot the foil and the top layer of potatoes dried out, which was a bummer. Pop it into your preheated oven. You’re building anticipation, my friend, for that bubbling, golden perfection!
05 - Bake the covered casserole for about 45 minutes. You'll know it's ready when the potatoes are tender when pierced with a fork. Pull it out, carefully, because it's going to be hot and steamy! Remove the foil. Now, turn up the heat or switch to broiler if you dare! I usually just let it bake uncovered for another 15-20 minutes, or until the cheese on top is beautifully golden brown and bubbly. Keep an eye on it during this stage; cheese can go from perfect to burnt in a flash, I've had that happen more times than I care to admit, oops!
06 - Okay, patience, my friend. It's tempting to dig in right away, but letting your Rustic Cheesy Hamburger Potato Casserole rest for 10-15 minutes after it comes out of the oven is key. This allows the sauce to set and makes for cleaner serving. Plus, it’s still piping hot, so a little cool-down won’t hurt. Garnish with some fresh parsley if you’re feeling fancy, or just dive in! The smell alone is enough to make your stomach rumble.

# Notes:

01 - Don't slice your potatoes too thick, or they won't cook evenly. I learned this the hard way with some crunchy surprises!
02 - Always shred your own cheese for the best melt. Pre-shredded just doesn't get that gooey factor.
03 - Let it rest! Seriously, it makes a world of difference for serving and flavor meld.
04 - For a pop of freshness, a sprinkle of fresh chopped parsley at the end really brightens things up.

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch casserole dish
03 - aluminum foil

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 30g

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