Ingredients :
4 lbs potatoes russets, peeled and sliced
1 lb ground beef
1 onion diced
1 can cream of chicken 10 oz
1 can evaporated milk 12 oz
1/2 c milk
2 tsp salt
1 tsp pepper
2 tsp onion powder
4 c cheese cheddar, shredded
Instructions :
Preheat oven to 350 degrees. Brown ground beef, onions, 1/2 tsp salt, 1/4 tsp pepper together on your stovetop until meat is no longer pink. Drain grease and set aside.
In a bowl whisk together cream of chicken soup, evaporated milk, milk, 1 tsp salt, 1/4 tsp pepper, and onion powder and set aside.
In a greased 9×13″ baking dish, layer 1/3 of your peeled and sliced potatoes, 1/3 ground beef mixture, followed by 1 cup of cheese. Then sprinkle with a bit of salt and pepper and repeat this 3 times.
Pour your milk mixture over the top evenly. Cover dish with aluminum foil and bake for 1 hour.
Check potatoes to ensure they are tender at this time, then keep uncovered and sprinkle remaining cheese on very top of dish.
Bake for an additional 5 minutes so it melts.
Take out and allow to sit for 15 minutes to thicken before serving.