Directions
Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch (23×33 cm) baking dish, making sure to coat the bottom and sides so the potatoes don’t stick.
Prepare the beef mixture: In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft, about 7–9 minutes. If using, stir in the minced garlic during the last minute of cooking.
Season the beef: Drain off any excess grease if needed. Stir in about 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the Italian seasoning or dried parsley. Taste and adjust seasoning if you like. Remove from heat and set aside.
Slice the potatoes: While the beef cooks, wash and peel the potatoes (peeling is optional if you’re using thin-skinned potatoes like Yukon Gold). Slice them into thin rounds, about 1/8-inch thick. The thinner they are, the more tender they’ll be when baked.
Make the sauce: In a medium bowl, whisk together the cream of mushroom soup, milk, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, paprika, garlic powder, and onion powder until smooth. Stir in 1 cup of the shredded cheese, reserving the remaining 1/2 cup for the top.
Layer the casserole: Spread a thin layer (2–3 tablespoons) of the sauce over the bottom of the prepared baking dish. Arrange half of the sliced potatoes in an even layer over the sauce. Spoon half of the cooked beef mixture over the potatoes, spreading it out evenly. Pour about half of the remaining sauce over the beef, trying to cover as much as you can.
Repeat the layers: Add the rest of the sliced potatoes in an even layer, then top with the remaining beef mixture. Pour the rest of the sauce evenly over the top, gently shaking the dish or using a spoon to help the sauce work down between the layers.
Cover and bake: Cover the baking dish tightly with foil. Bake in the preheated oven for 45–55 minutes, or until the potatoes are mostly tender when pierced with a fork.
Add cheese and finish baking: Carefully remove the foil (watch for steam). Sprinkle the remaining 1/2 cup shredded cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted and bubbly and the potatoes are fully tender.
Rest and serve: Let the casserole rest for about 10 minutes before serving so it can set up a bit and is easier to cut into squares. If you like, sprinkle with chopped parsley or green onions for a fresh touch. Serve warm, and enjoy!
Variations & Tips
For picky eaters, you can keep the flavors very simple by skipping the garlic, onion powder, and paprika, and using only salt, pepper, and mild cheddar cheese. If anyone in the family doesn’t like visible onions, grate the onion finely so it cooks down and almost disappears, or omit it and add a pinch more onion powder instead. To sneak in extra veggies, layer thinly sliced carrots, bell peppers, or zucchini in with the potatoes, or stir a handful of frozen peas or corn into the beef mixture. For a lighter version, use extra-lean ground beef or ground turkey and a reduced-fat cream soup, and swap half the potatoes for thinly sliced sweet potatoes. If you prefer a creamier, more homemade feel, you can replace the canned soup and milk with 1 1/2 cups of a simple white sauce (butter, flour, and milk) seasoned with salt, pepper, and a bit of garlic. For a cheesier, kid-pleasing twist, add a layer of cheese between the potato and beef layers, or top with a mix of cheddar and Monterey Jack. To make it ahead, assemble the casserole earlier in the day, cover, and refrigerate; you may need to add 10–15 minutes to the baking time if starting from cold. Leftovers reheat well in the oven or microwave and make an easy next-day lunch.
