INGREDIENTS
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2 lbs. red potatoes, unpeeled and sliced thinly (up to 3 lbs. can be used per size of pan / can sub peeled russet potatoes) *see notes
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2 Tbl. butter
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1 medium-sized white onion, diced
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1 lb. lean ground beef
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2 cups whole milk
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1 cup heavy cream
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1/3 cup flour
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1/2 tsp. coarse ground black pepper, or to taste
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1 1/2 tsp. salt
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1/2 tsp. garlic powder
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1 1/2 cups shredded extra-sharp cheddar cheese
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1 1/2 cups shredded mozzarella and provolone blend cheese (I used Sargento's Off the Block Traditional)