Begin by preheating the oven to 350 degrees Fahrenheit

In a skillet, begin to brown the ground beef. Halfway through browning, add the chopped onion.

When the beef is completely browned and the onions are softened, drain the grease, and add the salt, pepper, garlic, and rosemary.

While the beef is browning, in a separate bowl, combine the soup, whipping cream, and broth. Whisk till smooth.

In a well-greased (or parchment lined) 9 x 13 baking dish, lay down approximately ½ the sliced potatoes.

Layer on 1/3 of the soup mixture. See notes on how to make this easier.

Then, sprinkle on half of the meat mixture.

Layer on top of the meat with more potatoes, another 1/3 of the soup mixture and remaining meat mixture.

Drizzle with the rest of the soup mixture over top the meat and sprinkle with HALF the cheese.

Bake in the over, covered with foil, for approximately 90 minutes or until the potatoes are tender.

In the last 5 minutes of baking, remove the foil and sprinkle on the remaining cheese over top the casserole. After the five minutes are up, remove the casserole from the oven and let rest five minutes before serving.