Step 1

Preheat the oven to 350 degrees F. Spray the inside of a 9x13 baking dish with cooking spray and set aside.

Step 2

In a large skillet set over medium heat, add beef and onion and cook until no longer pink, 5-6 minutes. Remove from heat, drain off any excess grease, and stir in garlic, Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon pepper and cook for another 2 minutes.

Step 3

In a large mixing bowl, combine condensed soups, milk, sour cream, Italian seasoning, and ½ cup cheddar cheese.

Step 4

Spread ½ cup of the soup mixture in the bottom of the prepared baking dish.

Step 5

Arrange ⅓ of the sliced potatoes in a shingled layer in the baking dish. Top with half of the meat, then pour on half of the sauce, spreading it evenly. Repeat with remaining ingredients to create a second layer. Layer on the remaining potatoes, then sprinkle on the rest of the cheese.

Step 6

Cover the dish with aluminum foil, place on a rimmed baking sheet, and bake for 80 minutes. Remove the foil and bake for another 20 minutes, or until the potatoes are fork tender and cheese is melted.

Step 7

Allow to sit for 10 minutes, then garnish with parsley and serve.