2 lbs ground beef

1 medium onion, finely chopped

3 cloves garlic, minced

2 large eggs

1/2 cup whole milk

1/2 cup breadcrumbs

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

4 medium potatoes, thinly sliced

1 can (10.5 oz) cream of mushroom soup

1/2 cup sour cream

1 cup shredded cheddar cheese

2 tbsp chopped fresh parsley (optional)

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Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the meat mixture: In a large bowl, combine ground beef, onion, garlic, eggs, milk, breadcrumbs, salt, pepper, and paprika. Mix until well combined.
Assemble the dish: Press the meat mixture into the bottom of the prepared baking dish, spreading it evenly.
Layer the potatoes: Arrange the thinly sliced potatoes over the meat mixture.
Make the mushroom sauce: In a separate bowl, mix the cream of mushroom soup with sour cream until smooth. Spread evenly over the potatoes.
Bake: Cover the dish with aluminum foil and bake for 60 minutes.
Add cheese: Remove the foil, sprinkle shredded cheddar cheese on top, and bake uncovered for another 15 minutes or until the cheese is melted and bubbly.
Let it rest: Allow the dish to rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.

Swap the potatoes for sweet potatoes or cauliflower for a twist.

Add peas, carrots, or green beans for added nutrients.

Use mozzarella, gouda, or any cheese of your choice for variation.

Fresh thyme or rosemary can enhance the flavor of the dish.