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Layered Hamburger Potato Casserole
Andre Lewis

Layered Hamburger Potato Casserole

Thin potato slices and one pound of beef stack into a sturdy dinner for eight. A cheddar milk sauce carries seasoning through the layers, while foil traps enough steam to tenderize the potatoes. Use a mandoline or a patient knife so no thick slice holds up the center.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 pound 85% lean ground beef
  • 1 medium yellow onion diced
  • 2 pounds russet potatoes peeled and sliced 1/8 inch thick
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1 1/4 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper
  • 2 1/2 cups shredded cheddar cheese divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown the beef and onion, season with 1/2 teaspoon salt and drain.
  2. Melt the butter in a saucepan, stir in flour for 1 minute, then whisk in milk, Dijon, remaining salt and pepper. Simmer until lightly thickened and stir in 2 cups cheddar.
  3. Layer one-third potatoes, half the beef and one-third sauce in the dish. Repeat, then finish with potatoes and remaining sauce.
  4. Cover tightly with foil and bake for 55 minutes. Uncover, sprinkle with remaining cheddar and bake 15 to 20 minutes more until a knife slides through the center.
  5. Rest for 15 minutes before cutting into squares.