This Cheesy Hamburger Potato Casserole brings hearty ground beef, tender Yukon gold potatoes, and rich cheese sauce together in one satisfying and comforting family-style bake.
A creamy blend of cheddar cheese soup, cream, and perfectly seasoned beef layers beautifully between paper-thin potato slices for a warm, golden casserole that hits every craving.
What You’ll Need for Cheesy Hamburger Potato Casserole
- Yukon gold potatoes – These creamy, waxy potatoes bake beautifully and hold their shape without getting mushy.
- Ground beef – The heart of this casserole, bringing savory flavor and meaty richness to every bite.
- Cheddar cheese soup – This velvety base enhances the cheesy factor while adding body to the sauce.
- Evaporated milk – Adds a smooth, slightly sweet creaminess that deepens the flavor of the cheese sauce.
- Heavy cream – Delivers an ultra-rich, silky finish to balance out the savory ingredients.
- Shredded cheddar cheese – Melts into a gooey, golden topping that seals in all the goodness.
- Onion and garlic – Aromatic staples that round out the beef with a flavorful depth.
- Paprika, salt, black pepper – Simple but essential seasonings that bring out the natural flavors in every layer.
How to Make This Cheesy Hamburger Potato Casserole
Preheat the oven and mix together your cheesy sauce with soup, evaporated milk, and cream. Slice the potatoes ultra-thin—ideally with a mandoline for uniform results.
Brown the ground beef with onions, then stir in garlic and spices to build that savory base. Drain any excess grease.
Layer sliced potatoes, beef, and cheese sauce in a baking dish, repeating until everything is used up—hold the shredded cheese for the final step.
Bake covered until the potatoes are tender and the flavors meld. Uncover, add shredded cheese, and bake again until bubbly and golden.
Let it rest briefly, then finish with fresh parsley before serving.
Extra Cheesy Tips & Tasty Variations
For the creamiest texture, slice your potatoes no thicker than 1/8 inch—this ensures they cook through evenly without staying crunchy. A mandoline is a time-saver here.
If you want a bit of heat, swap in some pepper jack cheese or add a dash of cayenne to the sauce. This casserole also welcomes mix-ins like corn, diced bell peppers, or even chopped cooked bacon.
Short on cheddar soup? A roux-based homemade cheese sauce works in a pinch—just be sure it’s thick and creamy. For a lighter version, substitute half-and-half in place of heavy cream, though you’ll lose a touch of richness.
Keeping It Fresh: Storing & Reheating Leftovers
Cool the casserole completely before storing to preserve its texture. Keep leftovers covered in the fridge for up to 4 days.
To reheat, cover with foil and warm in a 350°F oven until heated through—about 20 minutes. For quicker reheating, use the microwave in short bursts, though the oven keeps the texture truer to fresh.
You can also freeze individual portions wrapped tightly in foil or in airtight containers. Thaw in the fridge overnight and reheat in the oven for best results.
Cheesy Hamburger Potato Casserole
Ingredients
- 1 cup shredded cheddar cheese
- ½ teaspoon black pepper
- 1 14 ounce can cheddar cheese soup
- 2 ½ pounds Yukon gold potatoes
- 1 cup onion finely diced
- 1 teaspoon salt
- 3 cloves garlic minced
- 1 12 ounce can evaporated milk or whole milk
- 1 pound ground beef
- 1 teaspoon paprika
- ½ cup heavy cream
- Fresh parsley chopped for garnish
Instructions
- Preheat the oven to 400°F. In a mixing bowl, combine the cheddar cheese soup, evaporated or whole milk, and heavy cream until well blended, then set aside. Clean and dry the potatoes thoroughly. Using a mandoline or sharp knife, slice them into 1/8-inch thick rounds.
- Heat a 12-inch skillet over medium-high heat and cook the ground beef along with the diced onion until browned. Incorporate the garlic, salt, black pepper, and paprika, cooking for an additional minute. Drain any excess fat and transfer the beef mixture to a plate.
- Begin layering in an oven-safe skillet or baking dish: start with a layer of sliced potatoes, then spread one-third of the cheese sauce over them, followed by one-third of the cooked ground beef. Repeat this layering process two more times, reserving the shredded cheese for later.
- Cover the dish with foil and bake for 1 hour, or until the potatoes are tender when pierced with a fork. Remove the foil, top with the shredded cheddar cheese, and return to the oven for another 10 minutes until the cheese is fully melted.
- Allow the casserole to rest for 10 minutes after baking. Garnish with chopped parsley before serving.
Notes
Russet or red potatoes are acceptable alternatives.
Ensure potato slices are thin to achieve even cooking within the hour.
Thicker slices will require extended baking time.
