Hamburger Potato Casserole

Ingredients:

• 2.5 pounds Yukon gold potatoes (about 8-9 medium-sized)
• 2 pounds lean ground beef
• 1 cup finely diced sweet yellow onion
• 1 tablespoon minced garlic
• 10.5 ounces cream of mushroom soup
• 1 cup half and half
• 1 tablespoon onion powder
• 1½ teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 3 cups freshly shredded Colby Jack cheese, divided

Instructions:

1. Prep the Potatoes: Thinly slice the potatoes, about ⅛-inch thick, and immediately place them into water to prevent browning.
2. Heat Up: Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish and set aside.
3. Meaty Matters: In a large 4-5 quart saucepan or Dutch oven, brown the ground beef, diced onions, and garlic over medium-high heat. Stir and crumble the beef frequently. Drain any excess oil.
4. Sauce Time: In a separate bowl, mix together the cream of mushroom soup, half and half, onion powder, kosher salt, and black pepper until well combined.
5. Layer Up: Drain the potato slices. Place a third of them in the bottom of the baking dish. Top with a third of the meat mixture and ¾ cup shredded cheese. Drizzle a third of the creamy sauce over it.
6. More Layers: Repeat with another layer of potatoes, meat, cheese, and sauce.
7. Final Touches: Add a final layer of potatoes and meat. Pour the remaining sauce over it and sprinkle with 1½ cups shredded cheese.
8. Bake It: Cover the dish tightly with foil and bake for about 1 hour and 10 minutes. Then, uncover and bake for another 20 minutes.
9. Cool Off: Let it rest for 15 minutes before serving.

Notes:

• You can assemble the casserole in advance and refrigerate if needed.
• You can choose to keep the potato skins on or peel them, depending on your preference.
• Keep an eye on the casserole towards the end of baking as oven times may vary.