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Easy Cheeseburger Potato Casserole: Best One-Pan Dinner

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This one-pan wonder tastes like a loaded cheeseburger but feels like a warm hug on a plate. It’s a hearty, satisfying dinner that comes together in under an hour with simple, budget-friendly ingredients.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 1 pound ground beef (80/20 blend recommended)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup beef broth
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1 teaspoon mustard powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup dill pickles, chopped
  • 1/2 cup cherry tomatoes, diced
  • 1/4 cup green onions, sliced
  • Optional: ketchup and mustard for drizzling

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Par-cook the potatoes: Place the sliced potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover with a damp paper towel and microwave for 5-6 minutes until slightly tender but not fully cooked. Drain any excess water and set aside.
  3. Brown the beef: Heat 1 tablespoon olive oil in your large oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it apart, for 5-6 minutes until browned. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pan.
  4. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the same skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Make the cheese sauce: Melt 2 tablespoons butter in the skillet over medium heat. Sprinkle in 2 tablespoons flour and whisk constantly for 1 minute. Slowly pour in the milk and beef broth while whisking continuously. Cook for 3-4 minutes until the sauce thickens. Remove from heat and stir in the shredded cheddar, mozzarella, mustard powder, smoked paprika, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
  6. Layer the casserole: Return the cooked ground beef to the skillet and spread it evenly. Arrange the par-cooked potato slices over the beef in overlapping layers. Pour the cheese sauce over the top, making sure to get it between the potato layers.
  7. Bake: Cover the skillet with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the potatoes are tender and the top is golden and bubbly. Optionally, broil for the last 2 minutes for a deeper golden top.
  8. Rest and serve: Let the casserole rest for 5 minutes before serving. Top with chopped pickles, diced tomatoes, green onions, and a drizzle of ketchup and mustard if desired.

Notes

Slice potatoes evenly (1/8-inch thick) for even cooking. Don’t skip the par-cook step. Shred your own cheese for smooth melting. Let the casserole rest for 5 minutes before serving to allow the sauce to set. For gluten-free, use cornstarch instead of flour. For dairy-free, use plant-based cheese and milk alternatives.

Nutrition

Keywords: cheeseburger casserole, potato casserole, one-pan dinner, ground beef casserole, comfort food, easy dinner, weeknight meal

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