Ingredients
Scale
- 1 lb ground beef (lean or regular)
- 4–5 medium russet or Yukon gold potatoes, thinly sliced (about ⅛ inch thick)
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional: fresh parsley or chopped chives for garnish
Instructions
- Cook ground beef and onion in a skillet over medium heat until beef is browned and no pink remains, 5–7 minutes. Drain excess fat.
- Wash and thinly slice potatoes into ⅛-inch slices.
- In the crockpot, layer half of the potatoes, half of the beef mixture, and a portion of shredded cheddar cheese. Repeat with remaining potatoes, beef, and cheese.
- Whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper. Pour evenly over the layered ingredients in the crockpot.
- Cover and cook on low for 6–8 hours, or until potatoes are fork-tender and cheese is bubbly.
- About 15 minutes before serving, sprinkle remaining shredded cheddar cheese on top. Cover to melt. Garnish with parsley or chives and serve.
Notes
- For extra creaminess, stir 1/2 cup sour cream into the sauce mixture.
- Yukon gold potatoes hold their shape better than russets.
- Vegetables like corn, peas, or green beans can be added to the layers.
- For a crispy topping, transfer to an oven-safe dish and broil for 2–3 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg