Ingredients:

  • 1.5 lbs ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 2 lbs Yukon Gold potatoes, thinly sliced
  • ½ tsp salt
  • 1 can (10.5 oz) cream of mushroom soup
  • ½ cup whole milk
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Place a skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned.
  2. Stir in the diced onion and garlic. Sauté for 3–5 minutes until the onions are translucent and fragrant.
  3. Mix in the salt, pepper, and smoked paprika. Remove from heat and drain excess grease if desired.
  4. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or non-stick spray.
  5. Spread the cooked ground beef evenly across the bottom of the baking dish.
  6. Arrange the sliced potatoes in overlapping rows over the beef and sprinkle lightly with salt.
  7. In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth. Pour the mixture evenly over the potatoes.
  8. Bake for 60 minutes until potatoes are tender and the top is golden brown.