Ingredients
Scale
- 1 lb ground beef
- 4-5 medium russet or Yukon gold potatoes, thinly sliced
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives for garnish
Instructions
- Cook the ground beef and chopped onion in a skillet over medium heat until browned with no pink remaining, about 5-7 minutes. Drain excess fat to avoid greasiness.
- Wash and thinly slice the potatoes evenly (about 1/8 inch thick). This ensures they cook properly without becoming mushy during the slow cooking process.
- In the crockpot, layer half of the sliced potatoes first. Follow with half of the cooked beef and onion mixture, then a portion of shredded cheddar cheese. Repeat these layers with the remaining potatoes, beef, and some cheese.
- In a mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture evenly over the layered ingredients in the crockpot.
- Cover and cook on low for 6 to 8 hours until potatoes are tender and cheese is melted. About 15 minutes before serving, sprinkle remaining shredded cheddar cheese on top. Cover again to melt cheese fully.
- Garnish with fresh parsley or chopped chives if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg