- 1 pound crumbled ground beef
- 1 yellow onion, diced
- 3 to 4 pounds of potatoes, peeled and sliced
- 8 ounces, or more Cheddar Cheese, shredded
- 1 can Cheddar Cheese soup mix
- 12 ounces evaporated milk, or whole milk
- ½ cup milk
- 1 tsp salt
- ½ tsp pepper
How To Make
- Preheat the oven to 350*
- Spray a 9×13 baking dish with a non stick cooking spray
- In a large skillet, add the onion and ground beef and cook until the meat is done
- Slice the potatoes to about ¼” slices
- Add one layer of potatoes to the bottom of the baking pan
- Sprinkle with salt and pepper
- Top with approximately ⅓ of the meat mixture and spread evenly over the potatoes
- Sprinkle with ⅓ of the shredded cheese
- Repeat this two more times in layers
- The last layer should be the remaining cheese
- In a bowl, combine the Cheddar cheese soup mix, the milk and the evaporated milk, with optional salt and pepper if desired
- Pour the soup mix over the top of the potatoes and beef mixture
- Cover the baking pan tightly with aluminum foil and place in the oven
- Bake for one hour
- Remove the foil and bake for an additional 15 minutes to get a golden topping on the cheese.
- If the potatoes are thicker, you will need to bake the dish longer
Enjoy
