Russet or Yukon Gold potatoes, peeled and thinly sliced
4 cups (2-3 large)
Shredded extra sharp yellow cheddar cheese
1 ½ cups
For Cooking:
Ingredient:
Quantity
Olive oil
1 tablespoon
Fresh parsley, chopped (for garnish)
2 tablespoons
Instructions:
Sauté Aromatics & Brown Beef: In a large skillet, heat the 1 tablespoon olive oil over medium heat. Add the 1 diced yellow onion and 3 minced garlic cloves. Sauté for 2 minutes until softened and fragrant. Add the 2 pounds of ground beef to the skillet. Cook for 5-7 minutes, breaking up the meat with a wooden spoon until no pink remains. Drain any excess fat from the beef mixture.
Combine & Layer in Slow Cooker: Transfer the browned beef mixture to a 6-quart slow cooker. Add the 1 can of condensed cream of mushroom soup, 1 cup whole milk, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 tablespoon Worcestershire sauce.
