Ingredients:

  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 lbs Yukon Gold potatoes, thinly sliced into rounds
  • 1 tbsp melted butter
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup whole milk
  • 1 tsp Worcestershire sauce
  • 2 cups sharp Cheddar cheese, shredded

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add ground beef and diced onion, cooking until the beef is browned and the onions are translucent.
  3. Stir in the minced garlic, salt, and pepper; cook for another 60 seconds until the garlic smells fragrant.
  4. Drain any excess grease from the pan to prevent a soggy casserole.
  5. Preheat oven to 350°F (175°C) and grease a 9x13 baking dish with melted butter.
  6. Place half of the sliced potatoes in the bottom of the dish in a slightly overlapping pattern.
  7. Spread the cooked beef mixture evenly over the potatoes, then layer the remaining potatoes on top.
  8. Whisk together the cream of mushroom soup, milk, and Worcestershire sauce until smooth, then pour evenly over the top potato layer.
  9. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  10. Remove the foil, sprinkle the shredded Cheddar cheese over the top, and bake for another 30 minutes until the cheese is bubbly and potatoes are tender.
  11. Let the casserole rest for 10 minutes before slicing.