A hearty and comforting slow cooker meal featuring tender beef, soft potatoes, and a creamy, flavorful Amish-style sauce.

1 ½ lbs (680g) ground beef

5 cups peeled and thinly sliced potatoes

1 small onion, chopped

1 can (10.5 oz) cream of mushroom soup

1/2 cup milk

1 ½ cups shredded cheddar cheese

Salt and pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon paprika (optional)

Fresh parsley, for garnish (optional)

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In a skillet over medium heat, brown the ground beef with chopped onion until fully cooked. Drain excess fat.

In a small bowl, mix the cream of mushroom soup with milk, garlic powder, and a pinch of salt and pepper.

Grease the inside of your slow cooker with non-stick spray or a light coating of oil.

Layer half of the sliced potatoes at the bottom of the slow cooker. Top with half of the ground beef mixture and half of the soup mixture.

Repeat the layers with the remaining potatoes, beef, and soup.

Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.

In the last 30 minutes of cooking, sprinkle cheddar cheese over the top and cover until melted.

Garnish with fresh parsley and serve warm.

You can substitute cream of mushroom with cream of celery or cream of chicken for a different flavor.

Add frozen peas or carrots in the last hour for extra veggies.

Yukon Gold or Russet potatoes work best.

For a crispy topping, transfer to a baking dish, add cheese, and broil for 3-4 minutes before serving.