Crockpot Creamy Potato and Hamburger Dinner
This crockpot creamy potato and hamburger recipe layers ground beef, sliced potatoes and a cheesy sauce. It is a hamburger potato crockpot dinner that feels like a casserole without turning on the oven.
6
servings20
minutes6
hoursBrowned ground beef, potatoes and a creamy cheese sauce cook together until tender. It is filling and easy to scale.
Ingredients
1 1/2 lb lean ground beef
2 lb Yukon Gold potatoes, thinly sliced
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of cheddar soup
1/2 cup low-sodium beef broth
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp salt
2 cups shredded cheddar
1/2 cup sour cream
1/4 cup sliced green onions
Directions
- Brown the beef and onion in a skillet 7 to 8 minutes until no pink remains, then drain.
- Stir in the garlic, paprika, pepper and salt.
- Whisk both soups and the broth in a bowl until smooth.
- Spray a 6-quart slow cooker and spread one third of the potatoes on the bottom.
- Add half the beef, 1/2 cup cheese and one third of the soup mixture.
- Repeat with another layer of potatoes, the rest of the beef, 1/2 cup cheese and soup.
- Finish with the last potatoes and soup.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the potatoes are fork-tender.
- Top with the remaining cheese, cover for 10 minutes, then stir in the sour cream.
- Garnish with green onions and serve hot.
Notes
- Use frozen hash browns for a faster version, no slicing needed. Add frozen peas in the last 20 minutes. Store in the fridge up to 4 days. Freeze leftovers in portions and reheat in a covered dish.
Why layering makes this potato and hamburger dinner work
This crockpot creamy potato and hamburger dinner is the kind of meal that fills a table on a cold night. Thin potato slices cook in the soup mixture, soak up the sauce and turn creamy rather than dry. If you have searched for hamburger potato crockpot recipes, this layered version is the one that holds together on a plate.
Layering matters. Potatoes on the bottom sit closest to the heat, and the soup on top drips down through the layers as it cooks. That way every slice gets coated, and the beef stays moist instead of drying in clumps.
Ingredient choices that matter
Yukon Gold potatoes: they are waxy enough to hold their shape and creamy enough to melt. Russets fall apart. Slice them 1/4 inch thick, no thicker, so they finish in the same time as the beef.
Ground beef: lean works best. Brown it with the onion and drain it well, or the sauce will be greasy.
Cream soups: one can of cream of mushroom and one cream of cheddar give a rich sauce with body. Use cream of celery if you do not like mushrooms.
Cheddar: shred a sharp block. Half goes in the layers, half on top at the end.
Sour cream: stir it in off the heat so it stays smooth.
Onion and spices: a diced yellow onion cooked with the beef gives sweetness, and the smoked paprika adds a hint of campfire that works well with the cheese.
Tips for tender potatoes
Slice evenly: a mandoline or a steady knife makes slices of the same thickness. Uneven slices mean some are mush and some are firm. Keep them in cold water until you layer so they do not brown.
Do not lift the lid: the most common mistake for crockpot potato dishes is peeking. Each lift costs 20 minutes of heat. Check once near the end with a fork. A large knife and a little patience is enough. Aim for slices you can almost see through at the edge.
Finish with cheese and sour cream: top with the last cheese, cover for 10 minutes, then stir in the sour cream. Adding it earlier risks a grainy sauce.
Substitutions and what to skip
Ground turkey or sausage can replace beef. For a lighter version, use a mix of milk and flour instead of one can of soup, and cook the same time. Add frozen peas or chopped broccoli in the last 30 minutes. Smoked paprika can become chili powder for more heat. A sprinkle of dried parsley or fresh chives at the end adds color.
Frozen shredded hash browns do not work as a swap for sliced potatoes here. They release water and make the sauce thin.
What goes with it
This is a one-dish dinner, so a simple side is enough. Roasted green beans, a cucumber salad or steamed broccoli all balance the richness. Serve it in shallow bowls so the sauce pools around the potatoes, and set out hot sauce for those who want it. A bowl of pickles or pickled beets on the side gives some bite to cut the creamy sauce.
Storage and reheating
Refrigerate leftovers for 4 days. The sauce thickens as it cools, which is fine.
Potatoes can turn grainy in the freezer, so I suggest eating this within the fridge window. If you freeze it anyway, limit it to 2 months. Reheat covered in the microwave with a splash of milk, or in a 350°F oven, until it reaches 165°F.
Crockpot Creamy Potato and Hamburger Dinner at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 14, led by lean ground beef, Yukon Gold potatoes, yellow onion, garlic
Tips for Crockpot Creamy Potato and Hamburger Dinner
Use frozen hash browns for a faster version, no slicing needed. Add frozen peas in the last 20 minutes. Store in the fridge up to 4 days. Freeze leftovers in portions and reheat in a covered dish.
Crockpot Creamy Potato and Hamburger Dinner FAQ
How long does Crockpot Creamy Potato and Hamburger Dinner take?
Crockpot Creamy Potato and Hamburger Dinner takes 6 hours of cooking after 20 minutes of prep.
How many people does Crockpot Creamy Potato and Hamburger Dinner serve?
This recipe makes 6 servings.
What do I need to make Crockpot Creamy Potato and Hamburger Dinner?
14 ingredients, led by lean ground beef, Yukon Gold potatoes, yellow onion, garlic. Amounts are in the recipe card above.
