Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup beef broth
  • 1/4 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 2 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter or non-stick spray.
  2. In a large skillet over medium-high heat, brown the ground beef and diced onion together until the beef is mahogany-colored and onions are translucent.
  3. Drain excess grease from the skillet.
  4. Stir in the minced garlic, salt, pepper, and smoked paprika; cook for 1 minute until fragrant.
  5. In a mixing bowl, whisk together the cream of mushroom soup, beef broth, heavy cream, and Worcestershire sauce until smooth.
  6. Pour the browned beef mixture into the bowl and stir until evenly coated in the sauce.
  7. Arrange half of the sliced potatoes in the bottom of the prepared baking dish.
  8. Spread the creamy beef mixture evenly over the first layer of potatoes.
  9. Layer the remaining sliced potatoes on top of the beef mixture.
  10. Top with shredded cheddar cheese and drizzle with melted butter.
  11. Bake for 45 minutes until the cheese is golden and bubbling.
  12. Garnish with chopped fresh parsley before serving.