Ingredients:

  • 1 pound (450g) ground beef (85% lean)
  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 4 medium potatoes, peeled and thinly sliced (about 1.5 pounds or 680g)
  • 1 can (10.5 oz or 300g) condensed cream of mushroom soup
  • 1 cup (240ml) beef broth
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) black pepper
  • 1 teaspoon (2g) dried thyme
  • 2 cups (200g) shredded cheddar cheese
  • ½ cup (120ml) whole milk
  • ¼ cup (60ml) sour cream

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef over medium heat until cooked through, about 5-7 minutes. Drain excess fat.
  3. Add diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-5 minutes.
  4. In a mixing bowl, combine cream of mushroom soup, beef broth, salt, pepper, and thyme. Mix well.
  5. In the baking dish, layer half of the sliced potatoes, then half of the beef mixture, and half of the cheese. Repeat with remaining potatoes, beef mixture, and cheese.
  6. In a small bowl, whisk together sour cream and whole milk, then pour evenly over the casserole layers.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
  8. Remove foil and bake for an additional 10-15 minutes, or until golden brown and bubbly.
  9. Let cool for a few minutes before slicing and serving.