Ingredients
Scale
- 1 lb ground beef (lean or regular)
- 4–5 medium russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese (sharp or mild), divided
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional: Fresh parsley or chopped chives for garnish
Instructions
- Cook ground beef and onion in a skillet over medium heat until beef is browned, 5–7 minutes. Drain excess fat.
- Thinly slice potatoes evenly (about 1/8 inch thick).
- Layer half the potatoes in the crockpot, followed by half the beef mixture, then some shredded cheddar. Repeat layers.
- In a bowl, whisk mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour evenly over layers in crockpot.
- Cover and cook on LOW for 6–8 hours, until potatoes are tender and cheese is bubbly.
- Sprinkle remaining cheddar cheese on top 15 minutes before serving. Garnish with parsley or chives if desired.
Notes
- Slice potatoes uniformly for even cooking.
- Drain fat after browning beef to avoid greasiness.
- Layer gently to keep textures distinct.
- If dry midway, add a splash of milk or broth.
- Cooking on LOW helps meld flavors and tenderize potatoes.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours
- Category: Main Course
- Method: Slow cooker
- Cuisine: American
- Diet: Gluten Free