Description
Tender, cheesy, and comforting casserole combining seasoned ground beef, creamy cheese‑soup sauce, and thinly sliced potatoes.
Ingredients
- 1 (14 oz) can cheddar cheese soup
- 1 (12 oz) can evaporated milk or whole milk
- ½ cup heavy cream
- 1 lb ground beef
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2½ lb Yukon Gold potatoes, thin‑sliced (~1/8 in)
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400 °F (204 °C).
- In a bowl, whisk together cheddar cheese soup, evaporated milk (or whole milk), and heavy cream. Set aside.
- Wash and dry potatoes, then slice into ~1/8‑inch slices using a knife or mandoline.
- In a skillet over medium‑high heat, cook ground beef and diced onion until browned. Add minced garlic, paprika, salt, and black pepper; cook another minute. Drain excess fat.
- Layer one third of the potato slices in an oven‑safe skillet or baking dish, then add one third of the cheese‑soup mixture and one third of the beef mixture.
- Repeat the layers two more times (potatoes → sauce → beef), but do not add shredded cheese yet.
- Cover the casserole and bake for 1 hour or until potatoes are fork‑tender.
- Remove cover, sprinkle shredded cheddar cheese over top, and bake an additional 10 minutes until cheese is melted and bubbly.
- Let rest for about 10 minutes; garnish with chopped parsley and serve.
Notes
- You can substitute Russet or red potatoes if needed.
- If potatoes are sliced thicker, increase bake time to ensure tenderness.
- Use a mandoline for uniform slicing.
- Swapping a mix of cheddar and pepper‑jack cheese adds extra flavor and spice.
- Leftovers can be refrigerated up to 4 days or frozen for 2–3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 530 kcal
- Sugar: 6 g
- Sodium: 602 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 102 mg
