Ingredients
Equipment
Method
Prep and preheat
- Preheat oven to 375°F and grease a 9x13 baking dish. Have the dish ready so you can start layering right away.
Cook the beef
- Brown ground beef with diced onion in a skillet over medium heat, and drain the fat. Keep cooking just until the beef loses its pink color.
- Add minced garlic and cook 1 more minute. Stir until fragrant, but don’t let it brown.
Make the mushroom sauce
- Mix cream of mushroom soup, sour cream, beef broth, garlic powder, onion powder, smoked paprika, salt and black pepper in a bowl until smooth. The mixture should look creamy with no lumps.
Layer and bake
- Layer half the sliced russet potatoes in the bottom of the dish. Spread them into an even layer so they cook through.
- Top with half the cooked beef mixture. Distribute it across the potatoes for even flavor.
- Spoon on half the soup mixture. Cover the beef and potatoes lightly so sauce reaches the edges.
- Repeat the layers with the remaining potatoes, beef, and soup mixture. Press gently so the layers settle.
- Cover tightly with foil and bake for 40 minutes at 375°F until potatoes are tender. Look for soft, easily pierced potatoes under the foil.
Finish with cheese
- Remove the foil and top with shredded sharp cheddar cheese. Spread it in an even blanket so it melts thoroughly.
- Bake uncovered for 15 more minutes at 375°F until the cheese is golden and bubbly. The edges should look set while the center bubbles actively.
Notes
Pro tip: slice the russet potatoes thin and uniform so they turn tender within the covered bake time. Store leftovers in the refrigerator for up to 3 days; reheat in the oven or microwave until hot throughout. Freezing is yes—cool completely, freeze tightly wrapped, and thaw in the refrigerator before reheating. For a lighter swap, use reduced-fat cheddar and light sour cream while keeping the same baking method.