I love this recipe because it’s a complete comfort food classic—easy to assemble, endlessly adaptable, and always a hit at the table. The creamy layers bake together into a rich and hearty casserole that’s as good reheated the next day as it is straight from the oven. Plus, it’s a great way to stretch a pound of ground beef into a full meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 g (1 lb) ground beef 4–5 medium potatoes, peeled and thinly sliced 1 large onion, finely chopped 2 garlic cloves (optional), minced 1 cup milk 1 cup heavy cream (or cooking cream) 200 g (about 2 cups) shredded cheddar cheese (or preferred cheese blend) Salt and black pepper, to taste Olive oil or butter, for sautéing Optional spices: paprika, dried oregano, parsley
Directions
Step 1: Preheat and prepare I preheat the oven to 190°C (375°F) and grease a baking dish lightly with butter or olive oil.
Step 2: Cook the beef mixture In a skillet, I heat a bit of oil or butter and sauté the chopped onion (and garlic, if using) until softened. Then I add the ground beef and cook it until browned, seasoning with salt, pepper, and any spices I like—paprika, oregano, and parsley work great here.
Step 3: Layer the casserole I arrange a layer of thinly sliced potatoes at the bottom of the baking dish. Then I spread a layer of the cooked beef mixture over the potatoes and sprinkle a bit of shredded cheese. I repeat these layers—potatoes, beef, cheese—until I’ve used everything, finishing with a generous layer of cheese on top.
Step 4: Add the cream mixture In a bowl, I mix together the milk and heavy cream. I pour this evenly over the layers in the dish so everything bakes up rich and creamy.
Step 5: Bake I cover the dish with foil and bake it for 60 minutes. Then I remove the foil and continue baking for another 15–20 minutes, or until the top is golden and the potatoes are fork-tender.
Step 6: Rest and serve Once out of the oven, I let the casserole sit for 5–10 minutes before slicing and serving. This helps everything set up nicely.
Servings and timing
This casserole serves about 6 to 8. Prep time: 15 minutes Cook time: 75–80 minutes Rest time: 5–10 minutes Total time: About 1 hour 30 minutes
Variations
I like swapping out the ground beef for ground turkey or chicken for a lighter version. Sometimes I stir in sautéed mushrooms, spinach, or zucchini to stretch the dish and add veggies. For a bit of heat, I’ve added red pepper flakes or smoked paprika. If I’m low on cheddar, I use mozzarella or a cheese blend—whatever I have in the fridge works.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the oven at 350°F until heated through or use the microwave for quicker results. If I’m making it ahead, I assemble it earlier in the day and keep it covered in the fridge until ready to bake.
FAQs
Do I need to pre-cook the potatoes?
No, I slice them thinly so they cook all the way through in the oven. If they’re thicker, they may need extra time, but thin slices work best.
Can I freeze this casserole?
Yes, I’ve frozen portions of the cooked casserole. I let them cool, wrap tightly, and store them for up to 3 months. I thaw overnight in the fridge before reheating.
What’s the best cheese to use?
I like using sharp cheddar for bold flavor, but I’ve also used mozzarella, Monterey Jack, or a mix of what’s on hand. The cheese should melt well.
How do I know when it’s done?
I test the potatoes by inserting a fork—if it slides in easily, they’re done. The top should be bubbly and golden.
Can I make this without cream?
If I want a lighter version, I’ve used all milk or half-and-half instead of cream. It’s still creamy, just a little less rich.
Conclusion
This hamburger potato cheese casserole is the kind of classic, no-fuss dinner that I love to have in my back pocket. It’s hearty, satisfying, and perfect for feeding a family or bringing to a potluck. The layers of beef, potatoes, and melty cheese are always a winning combination, and the creamy finish ties it all together. Once I made it the first time, it quickly became a regular in my dinner rotation.
