1.Preheat the oven to 350*
2.Wash, peel and slice the potatoes, set them in a bowl of water for a short time
3.In a skillet over medium high heat, crumble and brown the ground beef
4.Add the onions halfway through and cook until the meat is done and the onions soft
5.Drain the grease from the skillet
6.Using a mixing bowl, combine the heavy whipped cream, Rosemary, Garlic Powder, salt, pepper and the broth. Whisk together to combine
7.Spray a 9x13 baking pan with non stick spray
8.Layer half of the sliced potatoes in the bottom of the pan, and pour ⅓ of the soup mix over them
9.Top with ½ of the meat mixture
10.Layer the remaining potatoes over the meat and pour ⅓ of the soup mixture over the top
11.Cover the soup with the remaining meat mixture and top with the remaining soup
12.Sprinkle the Shredded cheese over the top
13.Cover the baking pan with aluminum foil and bake for 80 to 90 minutes, ot until the potatoes are soft
14.Serve and Enjoy!