Method

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of olive oil or cooking spray.
2. Prepare the Potatoes:
   • Wash and peel the potatoes. Using a sharp knife or mandoline slicer, thinly slice the potatoes into even rounds. Set aside.
3. Cook the Ground Beef:
   • In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
   • Add the ground beef to the skillet. Cook, breaking it up with a spatula, until it is browned and cooked through. Season with salt, pepper, and dried thyme. Drain any excess fat.
4. Prepare the Sauce:
   • In a mixing bowl, combine the condensed cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese. Stir until smooth and well combined. Season with a bit of salt and pepper.
5. Assemble the Casserole:
   • Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.
   • Arrange a layer of sliced potatoes over the sauce, overlapping them slightly.
   • Spoon half of the cooked ground beef mixture over the potatoes.
   • Pour half of the remaining sauce over the beef layer.
   • Repeat the layers with the remaining potatoes, ground beef, and sauce.
   • Sprinkle the top with the remaining shredded cheddar cheese. If using, add breadcrumbs for an extra crunchy topping.
6. Bake the Casserole:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
   • Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
7. Serve:
   • Let the casserole cool for a few minutes before serving. Garnish with freshly chopped parsley if desired. Serve warm and enjoy!