Ingredients
Equipment
Method
- Heat olive oil in large skillet over medium-high heat. Brown ground beef with onions for 8-10 minutes until no pink remains.
- Drain excess grease and season beef mixture with salt, pepper, garlic powder, paprika, and thyme. Set aside.
- In mixing bowl, combine cream of mushroom soup, sour cream, and milk. Whisk until smooth and season to taste.
- Spray 6-quart crockpot with cooking spray. Layer half the sliced potatoes in bottom, overlapping slightly.
- Spread half the beef mixture over potatoes, then pour half the cream mixture over meat.
- Sprinkle half the combined cheeses over cream layer. Repeat layers, ending with cheese on top.
- Cover and cook on LOW 6-7 hours or HIGH 3-4 hours until potatoes are fork-tender.
- Let stand 10 minutes before serving. Garnish with fresh chives and serve hot from crockpot.
Notes
For best results, use waxy potatoes like Yukon Gold that hold their shape. Brown the meat first for deeper flavor. Can be assembled the night before and refrigerated.
