Description
A comforting one-pan casserole featuring seasoned ground beef, thinly sliced potatoes, and a melty cheese topping, perfect for busy weeknights.
Ingredients
- 1 lb Ground beef
- 2 cloves Garlic (minced)
- 1 medium Onion (finely chopped)
- 1 Fresh Parsley (chopped, for garnish)
- 4 medium Potatoes (washed and thinly sliced)
- 1 tsp Dried Italian seasoning
- 1/2 tsp Paprika
- Salt and pepper (to taste)
- 1 tbsp Olive oil
- 1 1/2 cups Cheddar cheese (shredded)
- 1/4 cup Milk
- 1/2 cup Grated Parmesan cheese
- 1/2 cup Beef broth or water
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3–4 minutes.
- Add the ground beef to the skillet and cook, breaking it up, until nicely browned. Season with salt, pepper, Italian seasoning, and paprika. Drain any excess fat if needed.
- Thinly slice the potatoes (aim for about 1/8-inch slices) so they’ll cook through in the allotted time.
- Grease a baking dish. Arrange half of the potato slices in an even layer across the bottom. Spoon the beef mixture over that layer. Sprinkle half of the shredded cheddar evenly on top of the beef.
- Repeat with the remaining potato slices, the rest of the beef, and the remaining cheddar. Finish by sprinkling the grated Parmesan over the top layer.
- Pour the beef broth (or water) and the milk gently over the assembled casserole.
- Cover the dish tightly with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden and the potatoes are tender when pierced with a fork.
- Let the casserole rest for 5 minutes, then garnish with chopped fresh parsley before serving.
Notes
For a lighter texture, swap half the cheddar for a mild mozzarella. Use a mandoline or sharp knife for uniformly thin potato slices.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American