Cheesy Hamburger Potato

This Hamburger and Potato Casserole brings together fluffy Yukon golds, flavorful ground beef, and gooey Colby Jack in a mouthwatering layered dish. It's a total crowd-pleaser for family meals or get-togethers. The smooth mushroom sauce ties everything together, making this an easy dinner that'll have everyone coming back for seconds!

INGREDIENTS

• 2.5 pounds Yukon gold potatoes: Creates the soft, buttery base of your casserole.
• 2 pounds lean ground beef: Makes the dish filling and packed with meaty goodness.
• 1 cup finely diced sweet yellow onion: Brings a gentle sweetness and rich background flavor.
• 1 tablespoon minced garlic: Adds that can't-miss zesty kick to the meat mixture.
• 10.5 ounces cream of mushroom soup: Forms the creamy sauce that binds everything together.
• 1 cup half and half: Makes the sauce extra velvety and smooth.
• 1 tablespoon onion powder: Deepens the savory notes in your beef mixture.
• 1½ teaspoons kosher salt: Pulls out all the flavors in each tasty layer.
• 1 teaspoon fresh cracked black pepper: Gives a touch of heat and balances the creaminess.
• 3 cups freshly shredded Colby jack cheese (divided): Creates those irresistible stretchy, cheesy pulls in every bite.

VARIATIONS

• Extra Cheese Option: Toss in some sharp Cheddar or creamy Monterey Jack alongside the Colby for cheese lovers.
• More Veggies: Tuck in some cooked mushrooms, wilted spinach, or colorful peppers between layers for added nutrition.
• Leaner Choice: Go with ground turkey or chicken instead of beef if you want something lighter.
• Heat It Up: Sprinkle in some cayenne or pop some jalapeño slices on top for those who like it spicy.

INSTRUCTIONS

Step 1:

Cut your Yukon golds into thin ⅛-inch slices. Drop them in a water bath to keep them from turning brown while you work on the rest.

Step 2:

Get your oven warming to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray and put it aside.

Step 3:

Grab a big pot and brown your ground beef with the diced onions and garlic over medium-high heat. Break up the meat chunks as you go. When it's done, drain off the extra fat.

Step 4:

Mix the mushroom soup, half and half, onion powder, salt, and pepper in a bowl until smooth. Put this aside for now.

Step 5:

Drain your potato slices and start building your casserole. First, lay down ⅓ of the potato slices evenly across the bottom of your dish.

Step 6:

Now add ⅓ of your beef mix on top of the potatoes, then sprinkle ¾ cup of the Colby Jack over that. Pour ⅓ of your soup mixture across everything.

Step 7:

Do this layering thing two more times, making sure to finish with the remaining 1½ cups of Colby Jack on top.

Step 8:

Cover the dish with foil and pop it in the oven for 1 hour and 10 minutes. Then take the foil off and cook another 20 minutes until the cheese gets all bubbly and golden.

Step 9:

Let it cool for about 15 minutes before digging in—it'll be super hot! Then gather everyone around for this cheesy, comforting treat!

Serving and Storage Tips

• Enjoy this hearty dish with a simple green salad or some steamed veggies to round out the meal.
• Got some left? Pop it in a sealed container in the fridge for up to 3 days. Just warm it up in the microwave or oven when you're ready for round two.
• Want to prep ahead? Put the whole thing together, wrap it in foil, and keep it in the fridge for up to 24 hours before baking. You can even freeze it uncooked for up to 2 months—just thaw overnight in the fridge before cooking.

Tips from well-known chefs

• Chef Bobby Flay: "Don't forget to add a pinch of salt and pepper between each layer—it'll make every mouthful taste amazing."
• Chef Ina Garten: "Yukon golds are perfect here because their buttery texture works so well with the rich beef and melty cheese."
• Chef Rachael Ray: "Want some crunch? Throw some seasoned breadcrumbs on top during the last 10 minutes of baking time."