This recipe (with a few of my adjustments and adjustments made by other reviewers) was SOOOO GOOD! First, instead of cooking the onions, which I didn't have, I started right with cooking the ground beef. I seasoned extra lean ground beef with plenty of onion powder and garlic powder, some Adobo seasoning, steak seasoning, garlic salt, 1/2 small can of chopped green chilies (suggested by reviewers from New Mexico) and black pepper. I then added a scoop of sour cream to the cooled meat and about 1TB. of Worcestershire sauce. Next for the Au Gratin potato portion, I made the roux like directed (no problems here for me) and then mixed in about 2 tsp. of chicken bouillon and about 2 cups of 1% milk. When this mixture thickened up, I turned off the heat and added 2 cups of grated sharp cheddar cheese, the rest of the can of chopped green chilies, another 1 TB. of Worcestershire sauce and about 1/2C. of sour cream. To the sauce, I added my thin cut potato slices (I used 3 large red potatoes that I had boiled until tender, then peeled and sliced). Lastly, I layered my potato mixture with ground beef in a buttered baking dish (potatoes, beef, potatoes, beef, ending with potatoes). I baked dish covered at 350 degrees for 45 minutes. And then uncovered dish, added some green onions (chives) to the top and cooked for an additional 10 minutes. For the last 5 minutes, I broiled the dish in order to get a bubbly and toasty top. My husband loved the dish!!
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