Ingredients
For the beef mixture:
- 2 pounds 85% lean ground beef
- 1 medium yellow onion diced (about 1 cup)
- 3 large cloves garlic minced
- 1 10.5 ounce can condensed cream of mushroom soup
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
For the potato layers:
- 4 cups about 2-3 large Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch)
- 1 1/2 cups shredded extra sharp yellow cheddar cheese
For cooking:
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
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In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 2 minutes until softened and fragrant.
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Add the ground beef to the skillet. Cook for 5-7 minutes, breaking up the meat with a wooden spoon as it browns. Cook until no pink remains.
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Drain excess fat from the beef mixture. Transfer browned beef mixture to a 6-quart slow cooker.
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Add the condensed cream of mushroom soup, milk, salt, pepper and Worcestershire sauce to the slow cooker. Stir well to combine.
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Arrange a layer of the sliced potatoes over the beef mixture, overlapping slightly.
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Repeat layers with the remaining potatoes and beef mixture.
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Cover slow cooker with lid. Cook on Low for 6-7 hours, until potatoes are fork tender.
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During the last 30 minutes of cook time, sprinkle the shredded cheddar cheese evenly over the top. Re-cover and continue cooking until cheese is melted.
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Serve hot, garnished with chopped parsley if desired. Enjoy!
Nutrition
Calories: 534kcal
