📖 Instructions

1. Preheat your oven to 375°F (190°C). Making sure you preheat is important for the optimal cooking time.
2. In a large skillet, brown 1 pound of ground beef over medium-high heat. Drain off any excess grease. Nobody likes greasy beef!
3. Add 1 chopped onion and 2 minced cloves of garlic to the skillet. Cook until the onion is softened, about 5 minutes. You'll know when it's ready because the onions will become translucent.
4. Stir in 1 can (10.75 ounces) of condensed cream of mushroom soup, 1/2 cup of milk, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well. This is the base of our savory sauce.
5. In a separate bowl, combine 4 cups of thinly sliced potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.
6. Lightly grease a 9x13 inch baking dish. Don't skip this step, or you'll regret it later!
7. Spread half of the sliced potatoes in the bottom of the prepared baking dish. Ensure it's a nice, even layer.
8. Pour the ground beef mixture over the potatoes. Distribute evenly.
9. Top with the remaining sliced potatoes in an even layer. Try not to leave any gaps.
10. Cover the baking dish with aluminum foil. This helps the potatoes cook evenly without burning.
11. Bake for 45 minutes. This gives the potatoes enough time to become tender.
12. Remove the foil and sprinkle 1 1/2 cups of shredded cheddar cheese over the potatoes. Oh, the cheese! The best part!
13. Bake for an additional 15 minutes, or until the cheese is melted and bubbly. Keep an eye on it so it doesn't burn.
14. Let the casserole rest for 10 minutes before serving. This allows the flavors to meld together a bit more.
15. Garnish with chopped fresh parsley, if desired. It adds a nice pop of color and freshness.