Hamburger Potato Cheese Casserole:

6 Large Russet Potatoes, Peeled & Sliced, About 1/4-1/2-in. Thick
2-3 T. Chopped Onion
1-lb. Ground Beef
Salt & Pepper, To Taste

Cheese Sauce:

2 Cups Milk
3 T. Butter
3 T. Flour
1/2 Tsp. Salt
1/2 Tsp. Pepper
8-oz.s Shredded Sharp Cheddar Cheese

***Use a. 2-1/2 qt. covered casserole dish for this.

This will stuck unless you have a non-stick baking dish.

Recommend using cooking spray on the pan or disposable pan.

Preheat oven to 350 degrees.

In skillet, brown hamburger and onion, drain grease.

Place a layer of sliced potatoes in a casserole dish, too with half of hamburger/potato mixture.

Salt and pepper, to taste-(kind of depends on how salty your cheese sauce is)-you can always add salt, 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 medium-high heat.

Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.

Reduce heat, stir until thickened and bubbly.

Remove from heat and add shredded cheddar cheese; 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 and so it’s well coated.

Cover and put in oven.

Bake for about 1-1/2 hours, until potatoes are tender and top is browned.

Take off lid for the last 20 minutes or so to brown a bit.
Attached Files