Crockpot Cheesy Hamburger Potato Casserole Recipe

slow cooker ground beef and potato casserole recipe featured image

Crockpot Cheesy Hamburger Potato Casserole Recipe

In this easy casserole recipe, ground beef and potatoes are layered with a creamy, savory sauce in the slow cooker, and then topped with gooey cheese for a hearty meal.

Course Main Course

Cuisine American

Keyword Cheesy Hamburger Potato Casserole, Crockpot Hamburger Potato Casserole, Ground Beef Casserole With Potatoes, Ground Beef Potato Casserole, Hamburger Potato Casserole, Hamburger Potato Casserole Recipe, Slow Cooker Hamburger Potato Casserole

Prep Time 20

Cook Time 8

Other Time: 20

Servings servings

Calories 548kcal

Author Faith Gorsky

Ingredients

Olive oil cooking spray
3/4 cup half and half still cold from the fridge so the cornstarch dissolves without lumps
3 tablespoons cornstarch
1 cup full-fat sour cream
1 1/2 teaspoons salt
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper optional
1 1/2 pounds lean ground beef 90% lean or leaner
1 large yellow onion diced
8 large cloves garlic crushed
1 1/2 pounds yellow potatoes peeled and sliced into 1/4-inch thick slices
1 cup shredded cheddar cheese or more Monterey Jack
1 cup shredded Monterey Jack cheese or more cheddar
2 slices beef bacon cooked and crumbled (or any type of bacon you like)
2 tablespoons minced fresh chives for garnish

US Customary - Metric

Instructions

Make the sauce. Add the cold half and half and cornstarch to a medium bowl and whisk until there are no lumps. Add the sour cream, salt, smoked paprika, black pepper, and cayenne pepper, and whisk to combine.
Assemble. Spray the inside of your slow cooker with olive oil cooking spray. Add the meat to the bottom of the slow cooker, using a wooden spoon to break it apart and spread it out evenly. Spread the onion, garlic, and then the potatoes evenly on top. Pour the half and half mixture evenly across the top.
Cook. Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, or until the potatoes are fork-tender.
Add the cheese. Sprinkle the cheddar, Monterey Jack, and crumbled bacon evenly across the top. Cover the slow cooker again and cook on HIGH for 20 minutes, or until the cheese is melted.
Cool. Let it sit for 15 to 20 minutes to cool before serving (TIP: it will thicken as it sits), and then serve it topped with minced fresh chives.

Notes

Storage and Reheating: Let the casserole cool completely, and then store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. You can reheat individual portions in the microwave, or use the oven to reheat multiple portions at once (350F covered with foil until warm, about 20 to 30 minutes).

Nutrition