Hamburger Potato Casserole

Instructions

1. Preheat the oven: Heat the oven to 375°F. Lightly grease a 9 × 13-inch baking dish.
2. Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook until the beef is browned and the onion is softened, breaking the meat into small pieces as it cooks.
3. Season the beef: Stir in the garlic, salt, black pepper, paprika, and garlic powder. Cook for another 1–2 minutes, then remove from the heat.
4. Prepare the sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the beef broth and milk. Continue cooking, stirring frequently, until the mixture thickens slightly.
5. Layer the potatoes: Arrange a layer of sliced potatoes across the bottom of the prepared baking dish, slightly overlapping each slice.
6. Add the beef: Spoon about half of the seasoned ground beef evenly over the potatoes.
7. Add cheese and sauce: Sprinkle with about ½ cup of cheddar cheese and spoon over some of the creamy sauce.
8. Repeat the layers: Add another layer of potatoes, followed by the remaining beef, another ½ cup of cheese, and the remaining sauce. Finish with the remaining shredded cheddar.
9. Cover and bake: Cover the dish tightly with aluminum foil and bake for 45–50 minutes, or until the potatoes are nearly tender when pierced with a knife.
10. Brown the top: Remove the foil and return the casserole to the oven for another 15–20 minutes, until the potatoes are completely tender and the cheese is melted, bubbling, and golden brown.
11. Rest before serving: Let the casserole rest for 10–15 minutes. Garnish with fresh parsley or green onions and serve warm.

Variations

• Creamy mushroom: Add 8 ounces of sliced mushrooms to the skillet with the onions and beef.
• Bacon cheeseburger: Stir cooked, crumbled bacon into the beef mixture and use a cheddar-jack cheese blend.
• Spicy: Add diced jalapeños or a pinch of cayenne to the beef mixture.
• Loaded potato: Top with bacon, green onions, sour cream, and extra cheddar just before serving.
• Vegetable-packed: Add thinly sliced bell peppers, mushrooms, or frozen peas between the beef and potato layers.

Tips

• Slice the potatoes evenly: Aim for slices about ⅛ inch thick so they become tender without some pieces overcooking.
• Brown the beef well: Letting the beef develop a little color adds considerably more flavor to the finished casserole.
• Keep it covered initially: The trapped steam helps the potatoes cook through before the cheese is browned.
• Check the center: A knife should slide easily through the thickest potato layer before the casserole is ready.
• Let it rest: Ten to fifteen minutes gives the sauce time to thicken and the layers time to settle, making the casserole easier to portion.