Step 5. Pour ⅓ of the creamy mixture over them and add a layer of half of the meat mixture.
Step 6. Repeat with the remaining potatoes, creamy mixture, and meat mixture, with the final layer of creamy mixture on top.
Step 7. Sprinkle shredded Cheddar Cheese over the top.
Step 8. Use aluminum foil to cover the baking pan and place it in the preheated oven at 350°F.
Step 9. Bake for 70 to 80 minutes until potatoes are tender.
Step 10. Once done, remove the baking pan from the oven and allow it to sit for a few minutes before serving.
Ingredients
3 Yukon Gold Potatoes, peeled and thinly sliced
½ pound lean ground beef
1 small yellow onion, chopped
1 cup canned Cream of Mushroom Soup
¼ cup Beef Broth
2 tbsp Heavy Whipped Cream
½ tsp Garlic Powder
½ tsp Italian seasoning
¼ tsp Black Pepper
¼ tsp Salt
¾ cup shredded Cheddar Cheese
Instructions
1. In a skillet, crumble and brown ground beef over medium-high heat.
2. When the meat is half-cooked, add onions and continue to cook until the meat is completely cooked and the onions are tender; drain excess grease.
3. Whisk together heavy whipped cream, Garlic Powder, Italian seasoning, Black Pepper, Salt, and Beef Broth in a mixing bowl.
4. Spray a 9×9 baking pan with cooking spray and layer half of the sliced potatoes.
5. Pour ⅓ of the creamy mixture over them and add a layer of half of the meat mixture.
6. Repeat with the remaining potatoes, creamy mixture, and meat mixture, with the final layer of creamy mixture on top.
7. Sprinkle shredded Cheddar Cheese over the top.
8. Use aluminum foil to cover the baking pan and place it in the preheated oven at 350°F.
9. Bake for 70 to 80 minutes until potatoes are tender.
10. Once done, remove the baking pan from the oven and allow it to sit for a few minutes before serving.
