Easy Hamburger Potato Casserole

A hearty skillet bake with seasoned ground beef, tender potatoes, and a creamy, cheesy sauce. 

This is the kind of meal my mom made when she wanted something filling, simple, and satisfying. Ground beef, potatoes, and a creamy sauce baked together into one comforting dish.

She didn’t need anything fancy—just a cast iron skillet and a handful of ingredients. Sometimes she would even add a little of her homemade hot sauce for extra flavor.

It’s a hearty, stick-to-your-ribs kind of meal that brings back memories of warm kitchens and family dinners around the table.

Ingredients:

1 pound ground beef 
1 onion chopped fine
2 cloves garlic, minced 
1 green pepper, chopped
salt and pepper to taste 
4 potatoes, sliced thin
1/4 tsp paprika
1 1/4 c. heavy cream
1 to 1/2 c. Shredded cheddar cheese, pepper jack or your favorite 

Directions:

Preheat oven to 375°.

In a cast iron skillet over medium-high heat, cook ground beef, onion, green pepper, and garlic until the beef is browned and vegetables are softened. Season with salt and pepper. Remove from heat and spread evenly in the skillet.

Thinly slice potatoes (about 1/8-inch thick) for even cooking.

Arrange half of the potatoes over the beef mixture. Season lightly with salt, pepper, and half the paprika. 

Pour half of the cream over the potatoes. Then sprinkle half of the cheese on top.

Add remaining potatoes. Season again lightly with salt, pepper, and remaining paprika.

Pour the remaining cream evenly over the top.

Cover the skillet with a lid or foil. Bake for 40–50 minutes, or until potatoes are nearly tender.

Remove the cover. Sprinkle remaining cheese over the top.

Bake uncovered for 10–15 minutes, until potatoes are fully tender, and the top is golden and bubbly.

Let sit for 5–10 minutes before serving to allow the sauce to thicken.

Serve and enjoy. 

Tips for Best Success:

Slice potatoes thin and even so they cook through
Cover tightly while baking to steam the potatoes
Don’t skip the resting time—it thickens the sauce
Use a mandoline if you have one for uniform slices
If potatoes aren’t tender, bake covered a bit longer

Variations & Substitutions:

Add hot sauce to the meat mixture
Add mushrooms: Cook with the beef
Swap protein: Ground turkey or sausage
Extra creamy: Add a little sour cream or cream cheese
Herbs: Add thyme or parsley

Serving Suggestions:

Serve with a simple green salad
Add buttered green beans or corn
Pair with warm bread or biscuits
Great as a one-dish meal

How to Store:

Refrigerator: 3–4 days in airtight container
Reheat: Oven or microwave with a splash of milk/cream
Freeze: Up to 2 months (best if slightly underbaked before freezing)

Frequently Asked Questions:

Why are my potatoes still firm?
They may be sliced too thick—cover and bake longer.

Can I make this ahead of time?
Yes, assemble and refrigerate, then bake when ready.

Can I use milk instead of cream?
Yes, but the dish will be less rich.

Do I need to peel the potatoes?
Optional—peeling gives a softer texture.