Ingredients
Scale
- 1.5 lbs lean ground beef
- 1 large onion, diced
- 2 lbs Russet potatoes, peeled and thinly sliced (1/8 inch thick)
- 2 cups sharp cheddar cheese, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 3/4 cup milk
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with cooking spray or butter.
- In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onions are translucent. Drain any excess fat.
- In a medium mixing bowl, whisk together the cream of mushroom soup, milk, sour cream, garlic powder, dried thyme, salt, and black pepper until smooth.
- Arrange half of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Top with half of the ground beef mixture, half of the sauce, and half of the shredded cheese.
- Repeat the layers with the remaining potatoes, ground beef, sauce, and finally the remaining cheese.
- Cover the dish tightly with aluminum foil and bake for 50 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender when pierced with a fork and the cheese is golden and bubbly. Let rest for 10 minutes before serving garnished with fresh parsley.
Notes
Slice the potatoes thinly and evenly to ensure they cook through completely. If you prefer a crispy top, broil for 2-3 minutes at the end. Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg