- Preheat Oven – Heat oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
- Cook Beef – In a skillet over medium heat, cook ground beef and onion until beef is browned and onion is tender (5–7 minutes). Add garlic and cook 1 more minute. Drain excess fat.
- Season – Stir in salt, pepper, paprika, and Worcestershire sauce. Mix well.
- Layer Potatoes – Arrange half the sliced potatoes in the baking dish.
- Build Layers – Spread the beef mixture evenly over potatoes. In a bowl, whisk together cream of mushroom soup and milk, then pour half over the beef. Sprinkle 1 cup cheddar cheese on top.
- Add Second Layer – Place remaining potatoes over cheese. Pour the rest of the soup mixture evenly on top.
- Bake – Cover with foil and bake for 60 minutes. Remove foil, sprinkle remaining cheese, and bake uncovered for 15–20 minutes, until potatoes are tender and cheese is bubbly.
- Finish & Serve – Let cool 5 minutes. Spread sour cream over top and garnish with parsley if desired. Serve warm.
Cooking Notes & Tips
- Even Potatoes: Use a mandolin slicer for uniform slices so everything cooks evenly.
- Soup Swap: Cream of chicken soup can be used instead of mushroom for a different flavor.
- Meat Options: Substitute ground turkey or chicken for a lighter version.
Variations
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