Ingredients
Scale
- 1 lb ground beef
- 1 small onion, chopped
- 2 cups thinly sliced russet or Yukon gold potatoes
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup whole milk or heavy cream
- 1/2 cup sour cream (optional)
- 1 1/2 cups shredded cheddar cheese
- Salt, pepper, paprika
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, brown the ground beef and chopped onion, seasoning with salt, pepper, and paprika.
- Mix cream of mushroom soup, milk, and sour cream in a bowl until smooth.
- Spread the cooked beef mixture in a greased baking dish; layer sliced potatoes on top.
- Pour the creamy mixture over the potatoes and sprinkle with cheddar cheese.
- Cover with foil and bake for 45 minutes; remove foil and bake for an additional 15 minutes until golden brown.
- Let rest for 5–10 minutes before serving; garnish with fresh parsley.
Notes
- Sour cream is optional but adds extra creaminess.
- For extra golden top, broil for 2–3 minutes at the end of baking.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American