Ingredients:

  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 can (10½ oz) cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 tsp garlic powder
  • 2 cups sharp Cheddar cheese, shredded
  • 1/2 cup green onions, sliced
  • 2 strips beef bacon, cooked and crumbled

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  3. Add 1 lb ground beef, 1 medium diced onion, 1 tsp salt, and 1/2 tsp black pepper to the skillet, cooking until the beef is browned and the onions are translucent.
  4. Stir in 3 cloves minced garlic and cook for another 60 seconds until fragrant. Ensure the ground beef reaches a safe internal temperature of 160°F (71°C), then drain any excess grease.
  5. In a large mixing bowl, whisk together 1 can cream of mushroom soup, 1 cup sour cream, 1/2 cup whole milk, and 1 tsp garlic powder until smooth.
  6. Gently fold 3 lbs thinly sliced potatoes into the cream mixture until every slice is fully coated.
  7. Spread the browned beef mixture evenly across the bottom of a 9x13 inch baking dish.
  8. Pour the potato mixture over the beef and smooth the top with a spatula.
  9. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  10. Remove the foil and sprinkle 2 cups shredded Cheddar cheese and 2 strips of crumbled beef bacon over the top.
  11. Return the dish to the oven, uncovered, for another 15 minutes until the top is bubbling and mahogany-colored.
  12. Let the casserole rest for 5 minutes, then garnish with 1/2 cup sliced green onions before serving.