Ingredients:

  • 1.5 lbs Lean Ground Beef (85/15 ratio)
  • 1 large Yellow Onion, diced small
  • 3 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 tbsp Worcestershire sauce
  • 4 large Russet Potatoes, peeled and sliced into 1/8-inch rounds
  • 10.5 oz Condensed Cream of Mushroom soup
  • 0.5 cup Whole Milk
  • 2 cups Sharp Cheddar Cheese, shredded and divided
  • 2 tbsp Salted Butter, melted

Instructions:

  1. In a large skillet over medium-high heat, add the 1.5 lbs ground beef and diced yellow onion. Cook until the meat is browned and the onions are translucent.
  2. Add the 3 cloves of minced garlic, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp cracked black pepper. Sauté for 1 minute until the garlic is fragrant.
  3. Stir in 1 tbsp Worcestershire sauce. Scrape the bottom of the pan to pick up any browned bits (the fond).
  4. In a medium bowl, whisk together the 10.5 oz cream of mushroom soup and 0.5 cup whole milk until smooth and fully combined.
  5. Arrange half of the sliced russet potatoes in the bottom of the prepared dish. Drizzle with the 2 tbsp of melted butter and a pinch of salt.
  6. Spread the cooked beef mixture evenly over the potato layer. Top this with 1 cup of the shredded sharp cheddar cheese.
  7. Place the remaining potatoes on top of the cheese. Pour the soup mixture evenly over everything, using a spatula to spread it to the edges.
  8. Cover the dish tightly with aluminum foil. Bake for 30 minutes until the potatoes are fork tender and the sauce is bubbling.
  9. Remove the foil and sprinkle the remaining 1 cup of cheese on top. Bake for an additional 15 minutes until the cheese is melted, golden, and crackling.