Description
Short Description Hamburger potatoes are a hearty, comforting dish made with layers of seasoned ground beef, tender potatoes, and a creamy, cheesy sauce. This easy-to-make meal is perfect for busy nights when I want something filling and satisfying.
Ingredients
- Ground beef – 1 pound, lean for less grease
- Russet or Yukon Gold potatoes – 4 large, peeled and thinly sliced
- Onion – 1 medium, finely chopped
- Garlic – 2 cloves, minced
- Cheddar cheese – 2 cups, shredded
- Milk – 1 ½ cups, whole or 2%
- Butter – 3 tablespoons
- Flour – 3 tablespoons
- Beef broth – 1 cup, for added depth of flavor
- Salt and pepper – to taste
- Paprika – 1 teaspoon, for a smoky flavor
- Italian seasoning – 1 teaspoon, for an herby touch
- Olive oil – 1 tablespoon, for cooking
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with a little olive oil.
- Peel and thinly slice the potatoes, then set them aside.
- In a skillet, cook the ground beef over medium heat until browned. Drain any excess grease and add chopped onion and garlic, cooking until softened.
- Sprinkle in salt, pepper, paprika, and Italian seasoning. Stir to combine.
- In a saucepan, melt butter and whisk in flour to create a roux. Gradually add milk and beef broth, whisking until smooth. Simmer until thickened.
- In the prepared baking dish, layer half of the sliced potatoes, followed by half of the beef mixture, and a portion of the cheese. Repeat with the remaining potatoes, beef, and cheese.
- Pour the creamy sauce evenly over the layers.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Slice potatoes evenly to ensure even cooking.
- Shred your own cheese for better melting and flavor.
- If the top starts to brown too quickly, cover loosely with foil.
- Let the dish rest for 5 minutes before serving for easier slicing.
- To make ahead, assemble and refrigerate for up to 24 hours before baking.
