cheesy hamburger Potato Casserole Ingredients: 1 1/2 lbs Yukon Gold potatoes, peeled and sliced thin 1 lb ground beef 1 small yellow onion, finely chopped 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups milk 1/2 cup heavy cream 1 cup sour cream 2 cups shredded sharp cheddar cheese, divided 1 cup shredded mozzarella cheese 2 tablespoons chopped fresh parsley Directions: 1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish. 2. Place the sliced potatoes in a pot of salted water and bring to a gentle boil. Cook for 5 minutes just to start softening them, then drain and set aside. 3. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes until it starts to soften. 4. Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Stir in the garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, smoked paprika, garlic powder, and onion powder. Cook for 1 more minute, then remove from the heat. 5. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. 6. Slowly whisk in the milk and heavy cream until smooth. Let it simmer for 2 to 3 minutes until slightly thickened. 7. Remove from the heat and stir in the sour cream, 1 cup of the cheddar cheese, and the remaining 1/4 teaspoon black pepper. Stir until smooth and creamy. 8. Arrange half of the potato slices in the baking dish. Top with half of the beef mixture, then spoon over some of the creamy cheese sauce. 9. Repeat with the remaining potatoes, the rest of the beef, and the remaining sauce. 10. Sprinkle the top with the remaining 1 cup cheddar and all of the mozzarella. 11. Cover with foil and bake for 35 minutes. 12. Remove the foil and bake for another 15 to 20 minutes until the potatoes are tender and the cheese is fully melted with golden spots on top. 13. Let it rest for 10 minutes before serving, then finish with chopped parsley. Cooking Time: 1 hour 10 minutes | Servings: 6 | Calories: 610 per serving — @amberrecipeのTikTok