Preparation

• Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch or 3-quart baking dish and set aside.
• Melt ¼ cup salted butter in a medium saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
• Stir in ¼ cup all-purpose flour and cook for 2–3 minutes, stirring continuously, until the mixture is smooth and golden. Gradually whisk in chicken broth, heavy cream, and sour cream, stirring until fully combined. Lower the heat and simmer for 2–3 minutes, stirring occasionally.
• Add diced green chiles, garlic powder, hot sauce, black pepper, and salt to the sauce. Stir to combine, then remove from heat.
• In a large skillet over medium-high heat, brown ground beef, breaking it into small pieces as it cooks, for about 7–8 minutes. Add salt and black pepper to the beef, stir to combine, and cook until no pink remains. Drain any excess grease.
• Wash and peel the russet potatoes, slicing them into ¼ inch slices. Arrange potato slices evenly in the prepared baking dish.
• Spread the cooked ground beef over the potatoes, pour the sauce over the top, and sprinkle with shredded cheddar cheese. Cover loosely with foil.
• Bake, covered, in the preheated oven for 50 minutes. Remove the foil and bake for an additional 10 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Serve hot.