Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 4 medium russet potatoes, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- Chopped parsley or chives for garnish
Instructions
- Brown the ground beef with the onion over medium heat until all pink is gone; drain well.
- Slice potatoes uniformly to about 1/8 inch thick.
- Layer half the potatoes in the crockpot, followed by half the beef mixture and some cheese; repeat once.
- Whisk the cream of mushroom soup with milk and garlic powder until smooth.
- Season with salt and pepper and pour evenly over the layers in the crockpot.
- Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until the potatoes are tender.
- Add the remaining shredded cheese on top 15 minutes before serving and cover to let it melt.
- Garnish with chopped parsley or chives before serving.
Notes
Ensure to drain the beef thoroughly to avoid greasiness. You can use gluten-free or dairy-free options for variations.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None