There’s a certain kind of magic that happens when humble ingredients come together to create something greater than the sum of its parts. For me, that magic is this Cheesy Hamburger and Scalloped Potato Casserole. I first made it on a blustery Sunday, craving the comfort of a diner cheeseburger and my grandma’s scalloped potatoes, but without the fuss. What emerged from my oven was a bubbling, golden-brown testament to comfort food: layers of creamy potato, savory ground beef, and molten cheese that filled my kitchen with an aroma that had everyone asking, “Is it ready yet?” It’s become my go-to for feeding a crowd, soothing a long week, and proving that the best meals often come from a single, heartwarming dish.
Ingredients
- 1.5 lbs ground beef (I prefer 80/20 for flavor)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 3 lbs russet potatoes, thinly sliced (about ¼ inch thick)
- 2 cups shredded sharp cheddar cheese, divided
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup whole milk
- ½ cup sour cream
- 1 tsp paprika
- Fresh parsley or chives for garnish (optional, but pretty!)
Don’t let the list intimidate you; this is pantry-friendly cooking at its best. I’ve tried this with ground turkey, but trust me, the beef chuck delivers a richness that’s worth it. The Worcestershire sauce is non-negotiable for me—it gives that umami “burger” depth. For the potatoes, a mandoline is a dream for even slices, but a sharp knife and patience work perfectly. And please, grate your own cheese if you can. The pre-shredded stuff has anti-caking agents that can make your sauce grainy. This small step makes a huge difference in achieving that silky, gooey melt.
Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Mandoline or sharp chef’s knife
- Cutting board
- Mixing bowls (one large, one medium)
- Whisk
- Measuring cups and spoons
You don’t need any fancy gear here, which is part of why I love this recipe. That said, my mandoline is the hero for getting those potato slices uniformly thin—this ensures they cook through evenly. If you’re using a knife, just take your time; uneven slices mean some will be crunchy while others are mush. Your trusty 9×13 dish is the perfect vessel. I once tried to split it into two smaller dishes to freeze one, and the cooking times went completely haywire. Learn from my mistake: stick with the standard size for the instructions below.
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