Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 2 lbs russet potatoes, peeled and thinly sliced
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tsp garlic powder
  • 2 cups sharp cheddar cheese, shredded

Instructions:

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add the ground beef, breaking it apart with a spoon. Cook 7-10 mins until the meat reaches a deep brown color. Note: Don't rush this; the brown bits are where the flavor lives.
  3. Stir in the diced onion and garlic. Sauté for 3-5 mins until the onions are translucent.
  4. Stir in salt, pepper, and smoked paprika. Remove from heat and set aside.
  5. Preheat your oven to 350°F (175°C) and grease your baking dish.
  6. Arrange half of the sliced potatoes in a single, slightly overlapping layer at the bottom.
  7. Spread the browned beef mixture evenly over the potatoes.
  8. In a mixing bowl, whisk together the condensed soup, sour cream, milk, and garlic powder until the mixture is smooth.
  9. Pour half of the sauce over the beef.
  10. Add the remaining potato slices, then pour the remaining sauce over the top, spreading it to the edges.
  11. Cover the dish tightly with aluminum foil and bake for 60 mins.
  12. Remove the foil and sprinkle the shredded cheddar cheese evenly across the top.
  13. Return to the oven uncovered for 15 mins until the cheese is bubbly and golden brown.