Ingredients
Scale
- 1.5 lbs ground beef (lean 80/20 or 90/10)
- 4 large Russet or Yukon Gold potatoes, peeled and thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 1.5 cups whole milk
- 1 can (10.5 oz) condensed cream of mushroom or cream of onion soup
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with non-stick spray or a little bit of butter. Wash, peel, and slice your potatoes into thin rounds, about 1/8 inch thick. Thin slices ensure that the potatoes cook through evenly and absorb the creamy sauce.
- Place a large skillet over medium-high heat. Add the ground beef and diced onions. Cook until the beef is fully browned and the onions are translucent, breaking up the meat with a spatula. Stir in the minced garlic, smoked paprika, oregano, salt, and pepper. Cook for another minute until fragrant. Drain any excess grease from the pan to prevent the casserole from becoming oily.
- In a medium mixing bowl, whisk together the milk, condensed soup, and melted butter. Add half of the shredded cheddar cheese into this mixture and stir well. This creates a rich, velvety base that will coat every potato slice and meat crumble during the baking process.
- Layer half of the sliced potatoes in the bottom of your prepared baking dish. Spread the browned beef mixture evenly over the potatoes. Top the beef with the remaining potato slices. Pour the cheese and milk mixture evenly over the entire dish, ensuring the sauce seeps down through the layers. Cover the dish tightly with aluminum foil.
- Slide the dish into the oven and bake for 40 minutes. Remove the foil, sprinkle the remaining cup of cheddar cheese over the top, and bake for an additional 10 to 15 minutes. The casserole is done when the potatoes are fork-tender and the cheese on top is golden and bubbling. Let it rest for 5 minutes before serving to allow the sauce to set.
- Scoop generous portions of the casserole into deep plates or bowls. Garnish with fresh chopped parsley for a pop of color and a touch of freshness. Serve it alongside a crisp green salad or steamed broccoli to balance the richness of the dish.
- Cook Time: 70 minutes