Recipe by Kaarin
This has layers of sliced potatoes, cheddar cheese and hamburger. It's creamy and easy, with lots of cheese!! After reading the reviews, I think I didn't state clearly enough that the potatoes need to be very thinly sliced-almost shaved. I've made this tons of time and my potatoes are always done. So slice 'em thin!
Top Review by Northwoodsluvr
Made this dish a number of times and always a hit! Made it last night with ground veal (had a pound in the freezer that needed to be used) and added 1 tbs. Worcestershire sauce, 1/2 tsp. chopped basil leaves, 1/2 tsp. minced rosemary, 1/2 tsp. pepper, and 1/2 cup of fresh chopped baby bella mushrooms. What a difference and everyone raved about the taste. After browning and draining the veal, added the onions and baby bellas, covered, and simmered while I peeled and sliced the potatoes. Before assembling, I added the soup/milk directly to the meat mixture, then layered according to the directions, which simplified the process. The original recipe is great, but this modified version is excellent - give it a try!<br/><br/>P.S. Kaarin is correct, slice the potatoes as thin as possible so they cook through. I use a mandalin slicer set for the thickness of a thin potato chip - works perfectly!
- 453.59 g ground venison or 453.59 g beef
- 709.77 ml potatoes, peeled and thinly sliced
- 304.75 g can cream of mushroom soup
- 118.29 ml onion, chopped
- 177.44 ml milk
- 473.18 ml cheddar cheese, shredded
- salt and pepper
Directions See How It's Made
- Brown ground beef or venison and drain.
- In medium bowl combine soup, onion, milk, and salt and pepper.
- In a 2 quart baking dish (11x7) alternately layer the potatoes, soup mixture, meat and cheese.
- Repeat layers, ending with cheese on top.
- Bake, covered, at 350 degrees for 1 to 1 1/2 hours, until potatoes are tender.