A nostalgic, comforting casserole that suits any weeknight or family meal. Versatile and easy to customize — add different cheeses, vegetables, or meats to suit your taste. Rich, creamy, and perfect for colder nights.
Secret Recipe Club Reveal and Why I Chose This Casserole
It’s reveal day for the Secret Recipe Club, a fun group where bloggers try another member’s recipe each month. This time I was assigned a warm, friendly Midwest blog run by Ashley from Appleton, Wisconsin. Her site is full of comforting recipes and family favorites — perfect for cold-weather cooking.
I narrowed my options from a long list of tempting dishes and ultimately chose Ashley’s Scalloped Hamburger Casserole. My husband’s eyes lit up when he saw it; he remembered a similar dish his mother used to make and asked me to prepare it. Food that connects to memory is hard to resist, so this comforting, cheesy casserole was the obvious pick.
Overview
This casserole is essentially layered scalloped potatoes with seasoned ground beef and a creamy cheese sauce. You can assemble it in a deep skillet or a 9 x 13 inch baking dish. The recipe makes 6–8 servings and can be scaled up to fit a larger pan. I used unpeeled red potatoes to save time and keep extra nutrients in the skin, but peeled russets or Yukon Golds will also work.
How I Prepared It
Start by sautéing diced onion in butter until it softens, then add lean ground beef and cook until no longer pink. Remove the beef-onion mixture with a slotted spoon and set aside. Wipe the skillet clean and butter the pan or baking dish to prevent sticking.
Whisk together the milk, heavy cream, flour, salt, garlic powder, and black pepper until smooth. Using a mandoline or a sharp knife, slice potatoes into thin 1/8-inch rounds. Layer one-third of the potatoes in the dish, add one-third of the beef and onions, sprinkle with one-third of the shredded cheeses, and pour one-third of the cream mixture evenly over the layer. Repeat two more times, pressing each potato layer gently to compact the casserole and make it even.
Cover the casserole and bake at 350°F for one hour. Remove the lid and continue baking 35–45 minutes until the potatoes are tender when pierced with a knife. If desired, add a little extra cheese during the last 15 minutes to brown the top. Let the casserole rest at least 15 minutes before serving so it sets and slices cleanly.
Ingredients
- 2 lbs. red potatoes, unpeeled and sliced thinly (up to 3 lbs. for a larger pan; peeled russets may be used)
- 2 tbsp butter
- 1 medium white onion, diced
- 1 lb lean ground beef
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup flour
- 1/2 tsp coarse ground black pepper, or to taste
- 1 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 1/2 cups shredded extra-sharp cheddar cheese
- 1 1/2 cups shredded mozzarella and provolone blend
Instructions
- Preheat oven to 350°F. Grease a 9 x 13 baking dish or butter a deep cast-iron skillet.
- Heat 2 tablespoons butter and sauté diced onion 1–2 minutes. Add ground beef and cook until no longer pink. Remove beef and onions with a slotted spoon and drain grease from the pan. Wipe the pan and butter the inside if you will bake in it.
- In a large bowl, whisk flour, salt, garlic powder, and black pepper with milk and cream until fully combined.
- Slice potatoes into 1/8-inch slices using a mandoline or knife. Layer one-third of the potatoes in the dish, then one-third of the beef mixture, one-third of the cheeses, and one-third of the cream mixture. Press each potato layer gently to compact.
- Repeat two more times, finishing with cheese and the remaining cream mixture. Cover with a lid or foil and bake 1 hour. Remove the cover and bake an additional 35–45 minutes until potatoes are tender (test with a knife).
- Optional: add extra cheese during the last 15 minutes of baking for a cheesier top. Let the casserole rest at least 15 minutes before serving. Garnish with snipped green onion or chopped parsley if desired.
Notes
For a 13 x 9-inch pan use up to 3 lbs potatoes and keep the baking time the same. Yukon Golds work well unpeeled; russets are best peeled first. If increasing the potato quantity, consider increasing the sauce and cheese amounts so the casserole remains creamy and well-seasoned.
Final Thoughts
This old-fashioned cheesy scalloped potato and hamburger casserole is classic comfort food: creamy, hearty, and easily adaptable. It’s ideal for family dinners or potlucks and keeps well for leftovers. Simple steps and familiar ingredients make it a reliable go-to when you want something satisfying and homey.
Old-Fashioned Cheesy Scalloped Potato & Hamburger Casserole
Ingredients (Summary)
- 2 lbs red potatoes, thinly sliced (up to 3 lbs for a larger pan)
- 2 tbsp butter
- 1 medium white onion, diced
- 1 lb lean ground beef
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup flour
- 1/2 tsp black pepper
- 1 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 1/2 cups extra-sharp cheddar, shredded
- 1 1/2 cups mozzarella/provolone blend, shredded
Instructions (Summary)
- Preheat oven to 350°F. Grease baking dish or butter skillet.
- Sauté onion in butter 1–2 minutes, add beef and cook through. Remove and drain grease.
- Whisk flour, salt, garlic powder, and pepper into milk and cream.
- Layer potatoes, beef, cheeses, and cream mixture in thirds. Press layers gently.
- Cover and bake 1 hour. Uncover and bake 35–45 minutes more until potatoes are tender. Let rest 15 minutes before serving.
Notes
If using russets, peel first. Increase sauce and cheese slightly when making a larger casserole.