Hamburger Potato Cheese Casserole

READY IN: 1hr 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish - I never grease the pan though because of all the fat that's already in this.
  • Preheat oven to 350.
  • Brown hamburger and onion.
  • Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
  • Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
  • Make Cheese sauce:
  • Melt 3 T butter in saucepan over med-high heat.
  • Add 3 T flour, and the salt and pepper. Stir quickly to blend.
  • Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
  • Reduce heat, stir till thickened and bubbly.
  • Remove from heat and add shredded cheddar. Stir until cheese melts.
  • Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.
  • Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
  • Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.
  • My family members consider generous amounts of ketchup a necessary addition to this dish. I like it fine by itself (ok, maybe a spot of ketchup on the side).
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