Ingredients
Scale
- 1 lb ground beef (lean or regular)
- 4–5 medium russet or Yukon gold potatoes, thinly sliced
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese (sharp or mild), 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
- In a skillet over medium heat, brown the ground beef and chopped onion for about 5-7 minutes; drain excess fat.
- Thinly slice potatoes to about 1/8 inch thick.
- Layer half of the potatoes in a slow cooker, followed by half of the beef mixture and a portion of cheese. Repeat layers.
- Whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper in a bowl; pour over layered ingredients.
- Cover and cook on low for 6 to 8 hours until potatoes are tender.
- Add remaining cheese on top about 15 minutes before serving; allow to melt.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg