Ingredients
1x
2x
3x
1 1/2 pounds ground beef 80–90% lean
1 medium onion finely chopped
2 cloves garlic minced (optional)
1 tsp salt divided, plus more to taste
1/2 tsp black pepper divided
1 tsp dried Italian seasoning or dried parsley
2 pounds russet or Yukon Gold potatoes thinly sliced
2 tbsp butter for greasing the baking dish
1 1/2 cups shredded cheddar cheese or a mix of cheddar and mozzarella, divided
1 can cream of mushroom soup 10.5 oz / 295 g (or cream of chicken)
1 cup milk whole or 2%
1/2 tsp paprika optional
1/2 tsp garlic powder optional
1/2 tsp onion powder optional
chopped fresh parsley or green onions for garnish (optional)
Ezoic
Instructions
Preheat oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish to prevent sticking.
In a skillet over medium-high heat, cook ground beef and onion until beef is browned and onion is soft (7–9 minutes). Stir in garlic during last minute if using.
Drain excess grease. Stir in 1/2 tsp salt, 1/4 tsp pepper, and Italian seasoning. Adjust to taste. Remove from heat.
While beef cooks, wash and thinly slice potatoes (about 1/8-inch thick). Peel if desired.
In a bowl, whisk together soup, milk, remaining salt and pepper, paprika, garlic powder, and onion powder. Stir in 1 cup of shredded cheese.
Spread 2–3 tablespoons of sauce over the bottom of baking dish. Layer half the potatoes, then half the beef, and half the remaining sauce.
Repeat layers with remaining potatoes, beef, and sauce. Gently shake dish or spread sauce evenly with a spoon.
Cover tightly with foil and bake for 45–55 minutes until potatoes are mostly tender.
Remove foil carefully, sprinkle remaining 1/2 cup cheese on top, and bake uncovered for 10–15 more minutes until cheese is bubbly and golden.
Let rest for 10 minutes before serving. Garnish with fresh parsley or green onions if desired.
Ezoic
Notes
Make ahead: Assemble up to 1 day in advance and refrigerate until ready to bake. You may need to add 5–10 minutes to the bake time.