1-Step 1: Preheat and Prepare First, preheat your oven to 350 degrees Fahrenheit and grease a 9×13 baking dish with non-stick cooking spray to prevent sticking. This sets the stage for even baking and easy cleanup later.

2-Step 2: Cook the Beef Next, brown the 2 pounds of lean ground beef in a large skillet over medium heat, then drain it and set it aside. For tips on cooking beef perfectly, visit this guide on how to cook ground beef to get that ideal texture. You can also add onions and bell peppers here for extra flavor if you’re customizing the recipe.

3-Step 3: Slice the Potatoes Peel and thinly slice the 5 small Russet potatoes; using a mandoline slicer helps for even, quick cuts that cook uniformly.

4-Step 4: Mix the Soup Base In a mixing bowl, combine the 2 cans of cream of mushroom soup with 1 ½ cups whole milk, salt, and pepper; mix well and set aside. This creamy mixture ties all the layers together beautifully.

5-Step 5: Layer and Bake Layer the potatoes, browned beef, soup mixture, and shredded cheese in the prepared dish, repeating the layers and finishing with cheese on top. Cover with aluminum foil and bake for 1 hour, then remove the foil and bake for another 30 minutes until the potatoes are fork tender. Let it sit for 10 minutes before serving to make cutting easier.