Yield: 6-8 servings

Old-Fashioned Cheesy Scalloped Potato & Hamburger Casserole ~ The Secret Recipe Club

Old-Fashioned Cheesy Scalloped Potato & Hamburger Casserole ~ The Secret Recipe Club
Prep Time 20 minutes
Cook Time 2 minutes
Additional Time 3 hours 18 minutes
Total Time 3 hours 40 minutes

Ingredients

  • 2 lbs. red potatoes, unpeeled and sliced thinly (up to 3 lbs. can be used per size of pan / can sub [i]peeled[/i] russet potatoes) *see notes
  • 2 Tbl. butter
  • 1 medium-sized white onion, diced
  • 1 lb. lean ground beef
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/3 cup flour
  • 1/2 tsp. coarse ground black pepper, or to taste
  • 1 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1 1/2 cups shredded extra-sharp cheddar cheese
  • 1 1/2 cups shredded mozzarella and provolone blend cheese (I used Sargento's Off the Block Traditional)

Instructions

  • Preheat oven to 350º F. *If using a 9 x 13 baking dish, grease with butter or cooking spray.
  • Heat the 2 Tbl. butter in cast iron skillet. Add onions and cook for 1 to 2 minutes. Add beef and cook until no longer pink. Move skillet from heat, and with a slotted spoon remove beef and onions from skillet and place into a medium sized bowl. Pour out grease from skillet. Wipe out skillet with paper towel and butter insides and bottom if using to bake in.
  • In large bowl, whisk flour, salt, garlic powder and black pepper with milk and cream until completely combined.
  • Using a mandoline (or kitchen knife), slice potatoes into 1/8-inch slices. Layer 1/3 of the potato slices into the cast iron skillet (or baking dish). Sprinkle on 1/3 of the beef mixture, then 1/3 of the cheeses, then pour on 1/3 of the cream and milk mixture.
  • Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover skillet (or baking dish) with lid or foil and bake for 1 hour. Remove lid or foil, and bake for an additional 35 - 45 minutes or until potatoes are tender. (*Test with a knife. If a knife inserted near center goes through like butter with no resistance, potatoes are tender.) *I added an additional 1/2 cup cheese on top during last 15 minutes.)
  • Let rest for at least 15 minutes before serving.
  • *Garnish with a little snipped green onion or chopped parsley if you'd like.

    • Notes

    For my cast iron skillet, I used just shy of 2 lbs. regular red potatoes. If using a 13 x 9 pan, use up to 3 lbs, but keep the baking time the same. Yukon Gold potatoes, unpeeled, will also work. If using russets, it's best to peel them first.
    *Though I used less potatoes than the original recipe called for, I kept the sauce amounts the same and added a little more cheese. So you may want to increase the sauce and cheese if making a larger casserole than what I did.