3 lbs russet potatoes, peeled and sliced 1/4-inch thick
1 small white onion, thinly sliced
2 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons fresh
3 cups cheddar cheese, grated
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
PREPARATION
In a skillet over medium high heat, season the ground beef with salt and pepper and brown until cooked through. Drain if needed and set aside.
Arrange half of the potatoes in the insert of the slow cooker. Top with salt and pepper, half of the onions, half of the garlic, half of the thyme, half of the beef, and half of the cheese. Repeat layers once more.
Pour broth and Worcestershire sauce over the top.
Cover and cook on high for 4 hours. Serve and enjoy!
