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Hamburger potato casserole

Hamburger potato casserole

Based on 160 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"This recipe has been updated to improve your cooking experience (February 2024). Cheesy, creamy layers of potatoes and tasty ground beef —there’s a reason this recipe has become a family favorite. This hamburger potato casserole is inspired by classic potatoes au gratin with the flavors of a simple hamburger, bringing together the best of both worlds. If you can’t get gruyere, another good melting cheese will do (mozzarella or gouda, for example)."
Difficulty
Easy 👌
Preparation
30 min
Baking
45 min
Resting
10 min

Ingredients

2Servings
kg
floury potato
133⅓ g
ground beef
onion
clove
garlic
83⅓ ml
heavy cream
50 ml
whole milk
tsp
ground nutmeg
tsp
tomato paste
26⅔ g
Gruyère cheese (shredded)
salt
pepper
olive oil (for frying)
unsalted butter (for greasing)
parsley (for serving)
MetricImperial

Utensils

oven, cutting board, knife, mandoline (optional), saucepan, frying pan, cooking spoon, baking dish, aluminum foil

How-To Videos

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how-to-brown-ground-meat

How to brown ground meat

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Homemade seasoning salt

how-to-grate-nutmeg

How to grate nutmeg

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal578
Fat40 g
Protein21 g
Carb35 g
  • Step 1/ 5

    Preheat the oven to 210°C/410°F top-bottom heat. Finely dice the onion and garlic and set aside. Peel potatoes and slice very thinly, using either a mandoline or knife.
    • onion
    • clove garlic
    • kg floury potato
    • oven
    • cutting board
    • knife
    • mandoline (optional)

    Preheat the oven to 210°C/410°F top-bottom heat. Finely dice the onion and garlic and set aside. Peel potatoes and slice very thinly, using either a mandoline or knife.

  • Step 2/ 5

    Combine potato slices with the heavy cream, milk, nutmeg, and a generous pinch of salt in a saucepan and simmer over medium-low heat until the mixture thickens, for approx. 10 min.
    • 83⅓ ml heavy cream
    • 50 ml whole milk
    • tsp ground nutmeg
    • salt
    • saucepan

    Combine potato slices with the heavy cream, milk, nutmeg, and a generous pinch of salt in a saucepan and simmer over medium-low heat until the mixture thickens, for approx. 10 min.

  • Step 3/ 5

    Heat the olive oil in a frying pan set over medium heat and brown ground beef  for approx. 5 min. Add the onion and garlic and continue to sauté for approx. another 5 min. Stir in the tomato paste and season to taste with salt and pepper.
    • 133⅓ g ground beef
    • tsp tomato paste
    • pepper
    • olive oil (for frying)
    • frying pan
    • cooking spoon

    Heat the olive oil in a frying pan set over medium heat and brown ground beef for approx. 5 min. Add the onion and garlic and continue to sauté for approx. another 5 min. Stir in the tomato paste and season to taste with salt and pepper.

  • Step 4/ 5

    Grease a baking dish with butter. Start with a thick layer of potato (approx. ½ of the potatoes), then add all of the ground beef, and a small sprinkle of cheese (approx. ⅓ of the cheese). Then add another thick layer of potato and finally the remaining cheese. Cover the dish tightly with aluminum foil. Place the dish in the oven and bake at 210°C/410°F for approx. 30 min.
    • unsalted butter (for greasing)
    • 26⅔ g Gruyère cheese (shredded)
    • baking dish
    • aluminum foil

    Grease a baking dish with butter. Start with a thick layer of potato (approx. ½ of the potatoes), then add all of the ground beef, and a small sprinkle of cheese (approx. ⅓ of the cheese). Then add another thick layer of potato and finally the remaining cheese. Cover the dish tightly with aluminum foil. Place the dish in the oven and bake at 210°C/410°F for approx. 30 min.

  • Step 5/ 5

    Remove foil and bake for another 15 min., or until the cheese is melted and golden brown. Remove from the oven and let it rest for approx. 5—10 min. before serving. Chop the parsley and sprinkle over to garnish.
    • parsley (for serving)

    Remove foil and bake for another 15 min., or until the cheese is melted and golden brown. Remove from the oven and let it rest for approx. 5—10 min. before serving. Chop the parsley and sprinkle over to garnish.

  • Enjoy your meal!

    Hamburger potato casserole
FAQ

Absolutely! You can prepare this hamburger potato casserole ahead of time and reheat it. Simply follow the recipe, cover it tightly, and refrigerate. When ready to serve, bake at 180°C/350°F until heated through, ensuring a delicious and time-saving meal.

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