Ingredients
- 4 large russet potatoes, thinly sliced
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 cups condensed cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese (optional)
- Olive oil or butter for greasing the pan
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Brown the ground beef with chopped onion in a skillet until no pink remains; drain excess fat.
- Stir in minced garlic, black pepper, and paprika.
- Whisk the condensed soup with milk until smooth.
- Layer half the potato slices in the dish, cover with half the beef, pour half the sauce, and sprinkle with half the cheddar.
- Repeat the layers and finish with remaining cheddar and optional mozzarella.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and bake another 15-20 minutes until potatoes are tender and cheese is golden and bubbling.
- Let rest 5 minutes before serving.
Notes
Slice potatoes uniformly for even cooking. Let the casserole rest before cutting for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free Option