Ground Beef Potato Bake (Print-Friendly Version)

# What You'll Need:

→ Main

01 - 1 1/2 cups shredded cheddar cheese
02 - 1/2 cup whole milk
03 - 1 can (10.5 ounces) cream of mushroom soup
04 - 4 medium potatoes, peeled and thinly sliced
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon salt
07 - 1 teaspoon onion powder
08 - 1 teaspoon garlic powder
09 - 1 medium onion, chopped
10 - 1 pound ground beef

→ Topping

11 - 1/2 teaspoon paprika (totally optional, for finishing touch)
12 - 1 tablespoon butter, melted

# Step-by-Step Directions:

01 - Dish it out and dig in while it's hot. That's when it's at its creamy, cheesy best.
02 - Once you take it out of the oven, let it sit for around 5 to 10 minutes. That way, the layers hold together better when you serve.
03 - Get that dish covered snug with foil. Slide it into the oven for 45 minutes. Afterward, pull off the foil and bake about 15 more minutes, so it gets nice and golden on top.
04 - Scatter the cheddar cheese all across the surface, then pour over your melted butter so the top gets extra tasty and crispy.
05 - Pour soup and milk into a bowl. Whisk them together until it's smooth and lump free, then drizzle all over your potato and beef layers.
06 - Start with half of your potato slices on the bottom of the dish, then scoop on half the beef mix. Add the rest of your potatoes, and top those with the beef that’s left.
07 - Toss in salt, garlic powder, onion powder, and black pepper. Mix everything well so the whole pan has flavor.
08 - Toss your beef and onions into a skillet over medium heat. Cook until all the pink's gone and the onions are soft for about 5-7 minutes. Get rid of any extra grease.
09 - Use a mandoline if you’ve got one to slice your peeled potatoes into super thin rounds. Even slicing means they’ll cook just right.
10 - Switch your oven to 375°F (190°C). Coat your 9x13 pan with some oil or butter so stuff doesn't stick.

# Helpful Notes:

01 - Slice potatoes as evenly as you can, so they all cook at the same speed.
02 - Coat the baking dish really well with some nonstick spray or use parchment to keep cleanup easy.
03 - Switch up seasonings as you like—throw in your favorite herbs or a sprinkle of smoked paprika for extra punch.
04 - Out of mushroom soup? Cream of chicken or celery totally works here too.
05 - Mix cheddar with Monterey Jack or Colby for cheesy goodness.
06 - Stir in a scoop of sour cream or thick Greek yogurt to your soup-milk mix if you want it extra creamy.
07 - Letting it rest once baked makes it way easier to slice and serve without it falling apart.

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