Ingredients ( Serves 8 )
1 lb ground beef
1 C. dried rosemary
1 teaspoon garlic powder
1 onion, chopped
¼ cup heavy whipping cream
½ cup Beef broth
1 can of cream of mushroom soup
5 potatoes, peeled and thinly sliced
1 ½ cups cheese, grated
Salt and pepper to taste
Heat the oven to 350 degrees and grease a 9×13 baking dish well.
Cook the meat and onion over medium-high heat on the stovetop until the onions are tender and the meat is browned. Drain excess fat.
In a bowl, combine the heavy whipping cream, broth, rosemary, garlic powder, cream of mushroom soup and salt and pepper to taste. Stir to combine.
Spread half of the potatoes on the bottom of the baking dish.
Top with ⅓ of the soup mixture and half of the meat mixture.
Repeat with another layer of potatoes, ⅓ of the soup and the rest of the meat mixture.
Top with remaining soup mixture, then shredded cheese.
Cover with foil and bake for 1½ hours or until the potatoes are tender.