Cheesy Hamburger Potato Casserole
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Servings: 6
Ingredients:
1 (14-ounce) can cheddar cheese soup
1 (12-ounce) can evaporated milk or whole milk
½ cup heavy cream
1 pound ground beef
1 cup onion, diced
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 ½ pounds Yukon gold potatoes
1 cup shredded cheddar cheese
Fresh parsley for garnish
Directions:
Preheat oven to 400 degrees.
In a medium bowl, add the cheese soup, evaporated milk, and heavy cream and mix until combined, and set aside.
Wash and dry your potatoes, and using a sharp knife or mandoline, cut your potatoes into 1/8 inch slices.
Heat a 12-inch skillet on medium-high heat, add the ground beef, onion, and cook until browned. Add in the garlic, salt, pepper, and paprika, and cook another minute. Drain and remove the browned beef to a plate.
Add a layer of sliced potatoes into the oven-safe skillet or baking dish, followed by 1/3 of the cheese sauce and 1/3 of the browned ground beef.
Repeat with another layer of potatoes, followed by another 1/3 of the sauce and ground beef. Repeat one more time, but don’t add the shredded cheese.
Bake covered for 1 hour or until potatoes are fork-tender. Add the shredded cheese and bake another 10 minutes until melted.
Cool 10 minutes, add fresh chopped parsley, and serve!
Notes:
I used a mixture of cheddar cheese and pepper jack cheese.
Russet or red potatoes will also work.
Make sure your potatoes are thin so they will be finished cooking in the 1-hour time frame.
If your potatoes are cut thicker, they will take longer to bake.
Nutritional Facts:
Serving: 1servingCalories: 530kcalCarbohydrates: 40gProtein: 24gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 102mgSodium: 602mgPotassium: 1.174mgFiber: 5gSugar: 6gVitamin A: 742IUVitamin C: 40mgCalcium: 263mgIron: 3mg
Recipe courtesy of Butter Your Biscuit.com