Ingredients
Method
Preparation
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned, about 5 to 7 minutes. Drain any excess fat.
- Wash and thinly slice the potatoes.
Layering
- In the crockpot, layer half of the sliced potatoes, followed by half of the browned beef and onion mix. Then, sprinkle half of the cheddar cheese on top.
- Repeat the layering process with the remaining potatoes, beef, and cheese.
Sauce Preparation
- In a separate bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Pour this mixture over the layered ingredients in the crockpot.
Cooking
- Cover and cook on low for 6 to 8 hours, or until the potatoes are fork-tender and the cheese is melted.
- With about 15 minutes left, sprinkle the remaining cheddar cheese on top, cover, and allow it to melt before serving.
- Finally, garnish with fresh parsley or chopped chives before serving.
Nutrition
Notes
Leftovers store well in an airtight container in the fridge for up to three days. To reheat, simply microwave individual portions or place it back in the oven at a low temperature until warmed through. If frozen, allow to cool completely before transferring to a freezer-safe container. Can last up to three months in the freezer. Reheat thoroughly before enjoying.