1 lb ground beef
3 lbs russet potatoes, washed, peeled, and sliced into 1/4″ coins
1 cup thinly sliced white onion
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp parsley
salt & pepper, to taste
3 cups shredded sharp cheddar cheese
2/3 cup chicken broth
In a skillet over medium high heat, brown the ground beef- stirring and breaking up as it cooks. Drain, return to the skillet, and set aside.
Add the seasoning to a small prep bowl, stir them together until evenly combined.
To the bottom of your slow cooker, add half of the potatoes in an even layer. Spread half of the sliced onions evenly out over the potatoes. Sprinkle half of the seasonings evenly out over top. Add half of the meat in an even layer, followed by the cheese. Repeat the layers.
Slowly pour the chicken broth evenly out over the layers.
Cover and cook the casserole on high for 4 hours without removing the lid. Resist the temptation, and trust me when I say that if you do, the heat lost in the process will prevent the potatoes from getting soft.
Turn the slow cooker off, and let the casserole ‘rest’ for 3-5 minutes before serving.