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Cheeseburger Potato Casserole
Andre Lewis

Cheeseburger Potato Casserole

Thin potato slices and ground beef make a layered dinner that feeds ten from ordinary ingredients. Mustard and Worcestershire give it burger flavor without a pile of pickles in hot cream sauce. Slice the potatoes evenly so the center layers finish together.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 1/2 cups diced yellow onion
  • 3 lbs Yukon Gold potatoes sliced 1/8 inch thick
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups shredded sharp cheddar cheese divided

Method
 

  1. Brown the beef and onion in a skillet for 9 minutes until the beef reaches 160°F and drain the fat.
  2. Melt the butter, whisk in the flour for 1 minute, then gradually whisk in the milk, mustard, Worcestershire, salt and pepper until slightly thick.
  3. Layer half the potatoes, half the beef, 1 cup cheddar and half the sauce in a buttered 6-quart crockpot and repeat, reserving 1 cup cheddar.
  4. Cover and cook on low for 5 1/2 to 6 hours until a knife slides through the center potatoes.
  5. Scatter the remaining cheddar over the top and cook uncovered on high for 15 minutes until melted.