Creamy Beef and Potato Gratin
Ingredients:
1 lb ground beef 
1 medium onion, chopped 
3 cloves garlic, minced 
4 large russet potatoes, thinly sliced 
2 cups shredded cheddar cheese 
1 can (10.5 oz) cream of mushroom soup 
1 cup milk 
1 teaspoon paprika 
1/2 teaspoon black pepper
1/2 teaspoon salt 
Fresh parsley, chopped (for garnish) 
Directions:
1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the skillet, cooking until the onion is soft and translucent.
3. In a mixing bowl, combine the cream of mushroom soup, milk, paprika, salt, and pepper. Stir until smooth.
4. In the slow cooker, layer half of the sliced potatoes on the bottom.
5. Add half of the ground beef mixture on top of the potatoes.
6. Pour half of the soup mixture over the beef and potatoes, then sprinkle 1 cup of shredded cheddar cheese.
7. Repeat the layers with the remaining potatoes, ground beef, soup mixture, and top with the remaining cheese.
8. Cover and cook on low for 6-7 hours, or until the potatoes are tender and the cheese is melted and bubbly.
9. Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 6-7 hours | Total Time: 6-7 hours 20 minutes
Kcal: 450 kcal per serving | Servings: 6 servings