Sometimes, there is nothing better than a rich, full-of-flavor dish that you only have to dirty a single pan to make. That is what this ground beef potato au gratin has to offer. It’s full of cheese, beef, and potatoes, making it super filling. You’ll find it easy to throw together, too, which makes it a perfect option for those busy nights when the family is hungry but time is limited.
There’s a secret ingredient here that adds to the decadence. That’s cheddar cheese soup. It brings the flavor to a point and creates so much richness that it is hard to believe this recipe didn’t take all day to prepare. There are ways you can switch it up, but I encourage you to try it at least once like this. The kids will love it, and it may become a staple on your menu. Don’t worry, the leftovers are even better.
I also like this recipe because you can tuck veggies into the mix and no one has to know that you’re doing so. It’s also competitively affordable, especially when you consider just how rich in nutrients and hearty it can be. If you are looking for a dish that you’ll crave after a long day, that doesn’t mean you have to spend all day in the kitchen. You want to try out this ground beef au gratin dish.
Why
- This recipe is rich in flavor and especially perfect for those who love cheese.
- It’s hearty and filling, the type of meat and potatoes meal that keeps you going all day long.
- It’s not hard to make. It may seem like it. You don’t need to stress about this process.
- This hamburger potato casserole is simple enough to enjoy at any time on any night of the week throughout the year.
- The leftovers sometimes are better than the day you made it.
Ingredients
Ground beef: For a lighter version, switch out the ground beef for ground turkey or even ground chicken.
Soup mix: If you don’t want as much cheese, you can switch out the cheese soup for another flavor. Look for something that’s creamy to make it work the best.
Cheddar: While cheddar is such a classic here, you can use a Mexican blend or even a mozzarella if you don’t have it on hand.
Tips
- If you choose a fatty beef, be sure to drain the grease off before you add it to the potatoes.
- Slice your potatoes thin, but make sure to keep them even. That’s more important than the size you use, as it will determine how long it takes to bake.
- If you’re using the Dutch oven option, remove the meat after browning and layer your potatoes right in the pan, and follow the same process.
- Salt and pepper to taste. The potatoes can handle a good amount of salt, but the soup mix could be sodium-heavy depending on the version you select.
Storage
After you’ve eaten, place the remaining portions in an airtight container. You can keep it in the same container baked in if you wrap it well. Place in the refrigerator where it can remain for several days (up to 5). You can place it into an airtight, freezer-specific container after it fully cools as well. It can remain in the freezer for a month or more. Take it out and bake to serve.
Serving
Because it is so rich, it’s best to serve it with a salad or fresh veggies. I like to serve it in a bowl with a bit of salsa or sour cream on it. You don’t need to serve it with a lot since it is so filling as it is.
FAQ
Can I add vegetables to this dish?
I like to dice up carrots, celery, and sometimes green pepper to cook in the meat mixture before adding it. This is a simple way to get good veggies into your family, and they won’t even know it.
Can I use sweet potatoes in this hamburger au gratin?
You can. Follow the same steps. You’ll find this makes the dish a bit healthier to serve to your family as well.
Can I omit the onion?
You can take the onion out of this recipe. If you want more flavor, add garlic to the meat mixture.
Notes
This is a favorite dish for those cold winter nights when I don’t have a lot of time. I can even make it ahead and just plan to bake when we get home after a long day. I also love that this recipe allows me to hide in vegetables. In a pinch, you can also serve it up with canned veggies that your family enjoys.
A Ground Beef Potato Au Gratin for Any Day
Ingredients
- 1 ½ lbs. Lean ground beef or ground turkey
- 1 Medium yellow onion finely diced
- 2 Cloves garlic minced
- 1 tsp. Dried Italian seasoning or garlic powder
- Salt and freshly ground black pepper to taste
- 5 Medium Yukon Gold or Russet potatoes peeled and sliced into thin ⅛-inch discs
- 2 cans 10.5 oz. each Condensed cream of mushroom soup (or cream of cheddar)
- 1 cup Whole milk
- ½ cup Sour cream
- 2 ½ cups Shredded Colby Jack or Sharp Cheddar cheese divided
- Fresh chopped parsley for garnish optional
Instructions
- Preheat your oven to 375°F. Spray a 9×13-inch metal or glass baking dish generously with non-stick cooking spray and set it aside.
- Heat a large skillet over medium-high heat. Drop in the ground beef and finely diced yellow onion. Cook for 6 to 8 minutes, using a firm wooden spoon to continuously break the beef apart into small, uniform crumbles, until the meat is thoroughly browned and the onions are soft and translucent.
- Stir in the minced garlic and Italian seasoning. Season with a generous pinch of salt and black pepper, and sauté for exactly 60 seconds until highly fragrant. Tilt the skillet to thoroughly drain away any heavy pooling grease, then set the meat aside.
- In a medium mixing bowl, combine the condensed cream of mushroom soup, whole milk, sour cream, and a bit more black pepper. Whisk vigorously until the wet sauce baseline is completely smooth and free of lumps.
- Use a mandoline or a very sharp chef’s knife to slice the peeled potatoes into uniform discs no thicker than ⅛ to ¼ inch. Keeping the slices thin and even is critical to ensure they cook through at the same rate and don’t end up crunchy.
- Spread a thin spoonful of the soup mixture across the bottom of the prepared baking dish to prevent sticking. Arrange one-third of the sliced potato discs in an even, slightly overlapping layer across the base.
- Top the potatoes with half of the cooked hamburger mixture, one-third of the cream sauce, and exactly 1 cup of the shredded cheese.
- Repeat the pattern for the second layer: add the second third of the potatoes, the remaining half of the beef, another third of the cream sauce, and another cup of cheese.
- For the final top layer, shingle the remaining third of the potatoes, pour the last of the cream sauce uniformly over the surface, and cover it completely with the final ½ cup of shredded cheese.
- Cover the baking dish tightly with aluminum foil (spray the inside of the foil with non-stick spray so the melting cheese doesn’t stick to it). Bake at 375°F for 45 to 50 minutes.
- Carefully remove the foil wrapper. The casserole should be bubbling aggressively around the edges. Return the dish uncovered to the oven for an additional 15 to 20 minutes, or until the top cheese layer is entirely melted, blistered, and takes on beautiful golden-brown caramelized patches.
- Insert a fork into the center of the dish; the prongs should slide effortlessly through the potato layers. Remove the casserole from the oven and let it rest flat on a wire rack for 10 minutes to allow the internal emulsions to tighten before slicing into clean, neat portions. Garnish with parsley and serve hot.
