5 Potatoes (Peeled And Thinly Sliced)
1 Lb. Beef (Ground)
1 Can Cream Of Mushroom Soup
1 Onion (Chopped)
½ cup Beef Broth
1 tsp. Rosemary (Dried)
¼ cup Heavy Whipping Cream
½ tsp. Garlic Powder
Salt And Pepper To Taste
1 ½ cup Cheese (Shredded)
Preheat the oven to 350 degrees.
Place the ground beef and onion into a skillet over medium high heat on the stove. Cook until the meat is browned and the onions are softened. Drain the excess grease.
Mix together the rosemary, garlic powder, soup, heavy whipping cream, broth and salt and pepper to taste in a mixing bowl.
Layer ½ of the sliced potatoes in the bottom of a well greased 9×13 baking dish.
Add ⅓ of the soup mixture on top, followed by ½ of the meat mixture.
Place another layer of potatoes, ⅓ of the soup mixture and the remaining meat.
Top with the rest of the soup mixture and then sprinkle with the cheese.
Cover in aluminum foil and bake for 1 hour and 30 minutes.