Classic comfort food gets a hearty upgrade in this Amish Hamburger Steak Bake, a layered dish full of savory flavor, creamy potatoes, and bubbling cheese.
Each bite is a nostalgic blend of juicy beef patties, tender sliced potatoes, and rich homemade gravy, all baked to perfection for a family-approved dinner winner.
What You’ll Need for This Amish Hamburger Steak Bake
- Ground beef – The star of the dish, forming hearty patties that create a rich, meaty foundation.
- Russet potatoes – Thinly sliced for even cooking, these starchy spuds soak up the savory gravy and bake into soft, creamy layers.
- Onion – Adds sweetness and depth, pairing beautifully with the beef and potatoes as it cooks down in the oven.
- Milk – Essential for the creamy, scratch-made gravy that ties every layer together.
- All-purpose flour – Works with the milk to create a smooth, velvety base sauce that thickens during baking.
- Cheddar cheese – Sprinkled on top at the end for a golden, melty finish that adds richness and visual appeal.
- Seasonings (garlic powder, onion powder, salt, pepper) – Simple yet effective, these add just enough punch to elevate the patties and gravy without overpowering.
How to Make Amish Hamburger Steak Bake (Without Giving It All Away)
Start by forming seasoned ground beef into patties and giving them a quick sear for flavor and texture. Then build your bake by layering thin-sliced potatoes and onions with the beef in a casserole dish.
Next, whisk together a creamy gravy using milk and flour, pour it over everything, and let the oven do the rest. Finish with a cheesy crown for that irresistible golden topping.
Cozy Tips and Tasty Twists
For the creamiest results, use a mandoline slicer to get paper-thin, even potato slices that bake to perfection. Don’t skip searing the patties—it locks in juices and adds a caramelized edge that boosts flavor.
Try swapping ground beef with turkey or chicken for a lighter version. Add in finely chopped carrots or peas between layers for a nutritional boost and splash of color. Prefer a sharper bite? Use aged cheddar or mix in a handful of pepper jack.
Letting the casserole rest before slicing ensures those layers stay neat and the gravy sets just right.
Keeping Leftovers Delicious
To store leftover Amish Hamburger Steak Bake, let it cool completely before covering and refrigerating. It will keep well for up to four days.
For freezing, portion into airtight containers. Reheat in the oven at 350°F covered with foil until warmed through, or microwave in short bursts with a splash of milk to keep the potatoes moist.
Amish Hamburger Steak Bake
Ingredients
- 4 –5 medium Russet potatoes thinly sliced (approximately 1/8 inch)
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 2 cups milk divided
- 1 medium onion thinly sliced
- 1 1/2 pounds ground beef
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a mixing bowl, blend ground beef with garlic powder, onion powder, and a generous pinch of salt and pepper. Shape into six uniform patties.
- In a skillet set over medium-high heat, sear the patties on both sides until browned. Transfer to a plate and reserve.
- Using the same skillet, whisk 1 cup of milk with the flour over medium heat until smooth. Gradually stir in the remaining milk while whisking continuously. Cook for 3 to 5 minutes or until the mixture thickens. Add salt and pepper to taste.
- Arrange half the sliced potatoes and onions across the bottom of the prepared baking dish. Lay the seared beef patties over this layer, then cover with the remaining potatoes and onions. Evenly pour the prepared gravy across the entire surface.
- Cover the dish tightly with foil and bake for 1 hour. Uncover, sprinkle with shredded cheddar cheese, and continue baking for an additional 15 minutes until the top is golden and bubbling.
- Allow the casserole to rest for 5 to 10 minutes before serving.
