Hamburger Potato Casserole


  • Potatoes: 2.5 pounds of Yukon gold potatoes that’s around 8-9 medium-sized ones!
  • Ground Beef: 2 pounds lean
  • Sweet Yellow Onion: 1 cup finely diced
  • Garlic: 1 tablespoon minced
  • Cream of Mushroom Soup: 10.5 ounces Great Value brand is a good option
  • Half and Half: 1 cup
  • Onion Powder: 1 tablespoon
  • Salt: 1½ teaspoons of kosher
  • Black Pepper: 1 teaspoon freshly cracked
  • Colby Jack Cheese: 3 cups freshly shredded and divided


  • Prep the Potatoes: Thinly slice the potatoes, about ⅛-inch thick, and immediately plunge them into water. This helps to keep them from going brown while you prep everything else.
  • Heat Up: Preheat your oven to a cozy 350°F (177°C). Lightly grease a 9×13-inch baking dish and set it aside for now.
  • Meaty Matters: In a sizable 4-5 quart saucepan or Dutch oven, brown the ground beef, diced onions, and garlic over medium-high heat. Frequently stir and crumble the beef. Drain off any excess oil.
  • Sauce Time: In a separate bowl, mix together the cream of mushroom soup, half and half, onion powder, kosher salt, and freshly cracked black pepper. Stir until it’s all one big happy family.
  • Layer Up: Drain your potato slices. Place a third in the bottom of the baking dish. Top with a third of the meaty mix and ¾ cup shredded cheese. Drizzle a third of the creamy sauce over it.
  • More Layers: You’re not done! Repeat with another layer of potatoes, meat, cheese, and sauce.
  • Final Touches: Add a last layer of potatoes and meat. Douse with the remaining sauce and crown with 1½ cups of shredded cheese.
  • Bake It: Cover the dish tightly with foil and bake for about 1 hour and 10 minutes. Then, unveil and bake for another 20 minutes.
  • Cool Off: Let it rest for 15 minutes before serving. Seriously, it’s lava hot!


  • Assemble in advance and refrigerate if needed.
  • Feel free to keep potato skins on or peel them. Your kitchen, your rules!
  • Ovens are quirky; keep an eye on your dish towards the end.