Description
A hearty one-pan meal featuring ground beef and layers of sliced potatoes, all topped with gooey cheese, perfect for weeknights and potlucks.
Ingredients
- 1 lb ground beef (80/20)
- 4 medium potatoes, peeled and sliced thin
- 1 onion, chopped
- 2 cups shredded cheese (cheddar or a cheddar blend)
- 1 can cream of mushroom soup (10–11 oz)
- 1 cup milk (whole or 2%)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add the ground beef to the skillet. Season with garlic powder, paprika, salt, and pepper. Cook, breaking up the meat, until browned and cooked through. Drain excess fat if necessary.
- In a medium bowl, whisk together the cream of mushroom soup and milk until smooth. Add the thinly sliced potatoes and toss so they’re evenly coated.
- Spread half of the potato mixture in the prepared casserole dish in an even layer. Spoon the browned beef over the potatoes. Sprinkle half of the shredded cheese over the beef.
- Repeat the layers with the remaining potatoes and cheese, finishing with the last of the cheese on top.
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the potatoes are tender and the cheese is bubbly and starting to brown.
- Remove from the oven and let rest 5–10 minutes before serving so it sets and slices hold together.
Notes
For a lighter version, use ground turkey or lean ground beef and low-fat milk. Try a mix of cheddar and Monterey Jack for a creamier melt.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American