Cheesy Crockpot Ground Beef And Potato: Slow Cooker Casserole

Instructions:

1. Brown the ground beef in a large skillet over medium high heat. Break it into small crumbles until no pink remains and a dark crust forms. Add the diced onions halfway through. Note: Browning the onions in the beef fat builds a deeper flavor than just tossing them in raw.
2. Toss the minced garlic into the skillet with the beef and onions. Sauté for about 60 seconds until the aroma is fragrant and pungent. Drain the excess grease carefully.
3. Wash the potatoes thoroughly and slice them into 1/4 inch rounds. If using Yukon Golds, there's no need to peel them. Note: Keeping the skins adds fiber and prevents the rounds from falling apart completely.
4. In a medium bowl, whisk together the cream of mushroom soup, sour cream, whole milk, smoked paprika, and dried thyme. Add salt and pepper. Whisk until the mixture is silky and uniform.
5. Grease your slow cooker insert. Place one third of the sliced potatoes in the bottom. Top with one third of the beef mixture and a handful of cheddar cheese.
6. Pour about one third of the sauce over the first layer. Repeat this process two more times, ending with a final layer of cheese on top.
7. Cover the crockpot and cook on High for 4 hours. You'll know it's ready when the sauce is bubbling at the edges and a fork slides through the potatoes like they are soft butter.
8. If the cheese hasn't fully browned, you can carefully remove the ceramic insert (if it's oven safe) and pop it under the broiler for 3 minutes. Watch for the cheese to blister and turn golden.
9. Turn off the slow cooker and let the dish sit, uncovered, for 15 minutes before serving. Note: This allows the starch to set so the sauce thickens and clings to the beef.