Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup whole milk
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 2 lbs Russet potatoes, peeled and sliced into 1/4 inch rounds
  • 1 tbsp melted butter
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and slightly crisp at the edges.
  2. Stir in the diced onion and cook for 3–5 minutes until translucent.
  3. Add the minced garlic, salt, pepper, and smoked paprika. Sauté for another 60 seconds until the garlic smells nutty and fragrant.
  4. Drain any excess grease from the pan to ensure the final bake isn't oily.
  5. In a medium mixing bowl, whisk together the condensed soup, milk, Worcestershire sauce, and garlic powder until smooth.
  6. Fold the browned beef mixture into the sauce until every piece of meat is coated in the velvety binder.
  7. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with melted butter.
  8. Arrange the sliced potatoes in an even layer at the bottom of the prepared baking dish.
  9. Spread the beef and cream sauce mixture evenly over the layer of potatoes.
  10. Top the casserole with a thick layer of shredded sharp cheddar cheese.
  11. Bake for 60–70 minutes, or until the potatoes are tender and the cheese topping is bubbly and golden-brown.
  12. Garnish with chopped fresh parsley before serving.