Ingredients:

  • 1.5 lbs lean ground beef (80/20 blend)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 2 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced
  • 3 tbsp unsalted butter, melted
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 can (10.5 oz) cream of mushroom soup
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Brown the ground beef in a skillet over medium-high heat until deeply browned and juices have evaporated.
  2. Stir in the diced onions and minced garlic, sautéing until translucent.
  3. Stir in the all-purpose flour and Worcestershire sauce, cooking for 2 minutes until the mixture smells nutty and the flour is toasted.
  4. Preheat the oven to 400°F (200°C) and grease a 9x13 inch baking dish.
  5. Toss the sliced potatoes with melted butter, smoked paprika, and salt.
  6. Arrange the potatoes in an even layer at the bottom of the baking dish.
  7. Spoon the browned beef mixture evenly over the potatoes, pressing down slightly.
  8. Spread the cream of mushroom soup over the beef layer using a spatula.
  9. Sprinkle the shredded cheddar and Parmesan cheese evenly across the top.
  10. Bake for 30–35 minutes until the potatoes are fork-tender and the cheese is bubbling and golden.