Ingredients
Equipment
Method
- Cook the ground beef and chopped onion in a skillet over medium heat for 5 to 7 minutes until browned and no pink remains. Drain excess fat.
- Wash and thinly slice the potatoes to about 1/8-inch thick using a mandoline or sharp knife for even, consistent slices.
- Layer half the potato slices in the bottom of the crockpot. Top with half the beef mixture and a portion of shredded cheddar cheese. Repeat with remaining potatoes, beef, and cheese.
- In a mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour evenly over the layered ingredients.
- Cover and cook on low for 6 to 8 hours, until potatoes are tender and cheese is melted and bubbly. Do not cook on high setting.
- About 15 minutes before serving, sprinkle remaining shredded cheddar cheese on top, cover again to melt. Garnish with fresh parsley or chives before serving.
Notes
Always use whole milk to prevent sauce from curdling during the long slow cook time. Cook on low only for best flavor and texture. If the casserole looks dry halfway through cooking, add a splash of milk or chicken broth. Use a mandoline slicer for uniform potato slices. Potatoes should be sliced to exactly 1/8-inch thick for even cooking.
