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Hamburger potato casserole in a 9x13 baking dish with bubbling melted cheddar on top

Hamburger Potato Casserole

A layered casserole of thinly sliced Yukon Gold potatoes, browned ground beef, and a silky cheddar sauce, baked until tender and bubbling.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 8
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 tablespoon Worcestershire sauce
  • 2 pounds Yukon Gold potatoes sliced 1/8 inch thick
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup beef broth
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 2 cups freshly shredded sharp cheddar 8 ounces, divided

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • mandoline or sharp knife
  • foil
  • whisk

Method
 

  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Slice the potatoes 1/8 inch thick and keep them unrinsed in a bowl.
  3. Brown the beef and onion 8 to 10 minutes until no pink remains. Drain all but 1 tablespoon of fat, stir in the garlic and Worcestershire, cook 30 seconds, and set aside.
  4. Melt the butter in the skillet, whisk in the flour, and cook 1 minute. Whisk in the milk and broth, add the seasonings, and simmer 4 to 5 minutes until it coats a spoon. Off the heat, stir in 1 cup of cheddar.
  5. Layer one third of the potatoes, half the beef, and one third of the sauce. Repeat, then finish with the last potatoes and sauce.
  6. Cover tightly with foil and bake 45 minutes.
  7. Uncover, top with the remaining 1 cup of cheddar, and bake 25 to 30 minutes until the potatoes are tender, the edges bubble, and the center reaches 165°F.
  8. Rest 10 to 15 minutes before serving.

Notes

Slice the potatoes evenly and do not rinse them; the starch thickens the sauce.
Make ahead: assemble up to 24 hours ahead, refrigerate, and add 10 to 15 minutes to the covered bake.
Refrigerate leftovers within 2 hours for up to 4 days and reheat to 165°F.
Freezing is possible for up to 2 months, but the texture softens.