4 lbs russet potatoes, peeled and sliced 1/4-inch thin
2 cups cheddar cheese, grated
1 (10.75 oz) can condensed Cheddar soup
1 (12 oz) can evaporated milk
1/2 cup milk
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray. Set aside.
Add ground beef and onion to a large skillet over medium-high heat, season with salt and pepper, and cook until no longer pink. Drain fat and set aside.
Arrange a single layer of potatoes in bottom of baking dish. Season with salt and pepper. Top with 1/4 of the beef mixture and 1/4 of the cheddar cheese. Repeat layers three more times.
In a small bowl, whisk together cheddar soup, evaporated milk, milk, and garlic powder until smooth. Pour over ingredients in baking dish.
Cover dish tightly with foil and bake 60 minutes. Uncover and bake until top is golden brown and bubbly, 15 minutes more. Enjoy!
