Ingredients
Nonstick cooking spray
3 cups potatoes, thinly sliced and peeled
2 tablespoons butter, melted
0.5 teaspoon salt
1 pound ground beef (80/20)
1 (10.5-ounce) can cream of mushroom soup
1.5 cups sharp cheddar cheese, divided
0.5 cup whole milk
Black pepper to taste
Instructions
Preheat the oven to 400°F (200°C) and grease a 9×13-inch casserole dish with nonstick spray.
Toss the sliced potatoes with the melted butter and salt until evenly coated, then arrange them in overlapping layers across the bottom and sides of the dish.
Bake 20 to 30 minutes, until the potatoes are tender when pierced with a fork.
While they bake, brown the ground beef in a skillet over medium-high heat, 5 to 7 minutes. Drain the grease.
Stir the beef together with the cream of mushroom soup, milk, and 3/4 cup of the cheddar. Season with salt and pepper.
Spread the beef mixture over the baked potatoes and return to the oven for 15 minutes.
Top with the remaining 3/4 cup cheddar and bake 4 to 5 minutes more, until melted and bubbling.
Notes
For best results, slice potatoes as thinly and uniformly as possible to ensure even cooking. You can add finely chopped onions or garlic to the beef while browning for extra depth of flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Bake
- Cuisine: American