Old-Fashioned Cheesy Scalloped Potato & Hamburger Casserole
Published: Friday, January 17, 2025
2 lbs. red or Yukon Gold potatoes, unpeeled and sliced thinly
2 Tbsp. butter
1 medium-sized white onion, diced
1 lb. lean ground beef
1/3 c. flour
1½ tsp. salt
½ tsp. garlic powder
½ tsp. coarse ground black pepper, or to taste
2 c. whole milk
1 c. heavy cream
1½ c. shredded extra-sharp Cheddar cheese
1½ c. shredded Mozzarella and Provolone blend cheese
Preheat oven to 350°. Heat the 2 Tbsp. butter in cast-iron skillet. Add onions and cook 1-2 minutes. Add beef and cook until no longer pink. Move skillet from heat, and with a slotted spoon remove beef and onions from skillet and place into a medium-sized bowl.
Pour grease out from skillet and wipe out with a paper towel. Butter insides and bottom of skillet.
In large bowl, whisk flour, salt, garlic powder and black pepper with milk and cream until completely combined.
Using a mandolin (or kitchen knife), slice potatoes into 1/8" slices. Layer 1/3 of the potato slices into the cast-iron skillet. Sprinkle on 1/3 of the beef mixture, then 1/3 of the cheeses, then pour on 1/3 of the cream and milk mixture. Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture.
Cover skillet with lid or foil and bake for 1 hour. Remove lid or foil and bake for an additional 35-45 minutes or until potatoes are tender. (*If desired, you can add an additional ½ cup cheese on top during last 15 minutes.) Let rest for at least 15 minutes before serving. If desired, you can garnish with a little snipped green onion or chopped parsley. —6 to 8 servings.
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