Ingredients:
For the Beef Mixture
| Ingredient | Quantity |
|---|---|
| 85% lean ground beef | 2 pounds |
| Medium yellow onion, diced | 1 (about 1 cup) |
| Garlic cloves, minced | 3 large |
| Condensed cream of mushroom soup | 1 (10.5 oz) can |
| Whole milk | 1 cup |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | ½ teaspoon |
| Worcestershire sauce | 1 tablespoon |
For the Potato Layers
| Ingredient | Quantity |
|---|---|
| Russet or Yukon Gold potatoes, peeled and thinly sliced | 4 cups (2–3 large) |
| Shredded extra sharp yellow cheddar cheese | 1 ½ cups |
For Cooking & Garnish
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Fresh parsley, chopped (optional) | 2 tablespoons |
Ingredients:
For the Beef Mixture
| Ingredient | Quantity |
|---|---|
| 85% lean ground beef | 2 pounds |
| Medium yellow onion, diced | 1 (about 1 cup) |
| Garlic cloves, minced | 3 large |
| Condensed cream of mushroom soup | 1 (10.5 oz) can |
| Whole milk | 1 cup |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | ½ teaspoon |
| Worcestershire sauce | 1 tablespoon |
For the Potato Layers
| Ingredient | Quantity |
|---|---|
| Russet or Yukon Gold potatoes, peeled and thinly sliced | 4 cups (2–3 large) |
| Shredded extra sharp yellow cheddar cheese | 1 ½ cups |
For Cooking & Garnish
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Fresh parsley, chopped (optional) | 2 tablespoons |
