Ingredients
Equipment
Method
- In your 6-quart slow cooker, layer half of the thinly sliced Yukon Gold potatoes on the bottom.1.5 lbs Yukon Gold potatoes
- Evenly spread the browned and drained ground beef over the potatoes. Next, sprinkle the chopped onion on top of the beef.1 lb ground beef, 1/4 cup onion
- In a medium bowl, whisk together the condensed cream of mushroom soup, milk, garlic powder, salt, and black pepper until well combined. Pour this creamy mixture evenly over the beef and onion layer.1 (10.75 oz) can condensed cream of mushroom soup, 1/2 cup milk, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Arrange the remaining sliced potatoes over the sauce, ensuring they are as evenly distributed as possible. Sprinkle 1 cup of the shredded cheddar cheese over the top layer of potatoes.1.5 lbs Yukon Gold potatoes, 1 1/2 cups shredded cheddar cheese
- In a small bowl, combine the crushed butter crackers and melted butter. Mix until the crackers are evenly coated.1/2 cup crushed butter crackers, 2 tablespoons melted butter
- Sprinkle the butter cracker mixture evenly over the cheese. This will create a delightful crunchy topping as it cooks.1/2 cup crushed butter crackers, 2 tablespoons melted butter, 1 1/2 cups shredded cheddar cheese
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the potatoes are tender and the casserole is heated through and bubbly.
- About 15-20 minutes before serving, remove the lid and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Replace the lid and allow the cheese to melt, creating a gooey, irresistible finish.1 1/2 cups shredded cheddar cheese
- Once the cheese is melted and bubbly, carefully remove the slow cooker insert from the base or serve directly from the slow cooker. Let it rest for a few minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat in microwave or oven.