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Ingredients
  • 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 2 Tbl. butter
  • 1 medium-sized white onion, diced
  • 1 lb. lean ground beef 2 cups whole milk
  • 1 cup heavy cream
  • ⅓ cup flour ½ tsp. coarse ground black pepper, or to taste
  • 1½ tsp. salt
  • ½ tsp. garlic powder 1½ cups shredded extra-sharp cheddar cheese
  • 1½ cups shredded mozzarella and provolone blend cheese (I used Sargentos Off the Block Traditional)
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