Description
A one-pan comfort dish that layers seasoned ground beef with thinly sliced potatoes and a blanket of melty cheddar cheese, ideal for weeknight dinners and potlucks.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 medium yellow onion, finely chopped
- 2–3 garlic cloves, minced
- 2 lbs (about 4 medium) Yukon Gold or Russet potatoes, thinly sliced
- 1 cup (240 ml) low-sodium beef broth
- 1/2 cup (120 g) sour cream or plain Greek yogurt
- 1–1 1/2 cups (100–150 g) shredded sharp cheddar cheese, divided
- 1 tbsp olive oil or neutral oil for sautéing
- 1 tsp paprika
- 1 tsp dried oregano or thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Wash and thinly slice the potatoes, rinse them under cold water and pat dry.
- Heat oil in a large skillet over medium-high heat, add the onion and cook until translucent (about 4 minutes), then add garlic and cook for an additional 30 seconds.
- Add ground beef, breaking it up, and brown until no pink remains (about 6–8 minutes). Season with paprika, oregano, salt, and pepper.
- Stir in 3/4 cup of beef broth and sour cream; heat until well combined.
- Layer half the potato slices in the baking dish, followed by half the beef mixture. Repeat with remaining potatoes and beef, adding the remaining 1/4 cup of broth around the edges.
- Cover tightly with foil and bake for 35–45 minutes until the potatoes are tender.
- Remove foil, sprinkle with remaining cheese, and return to oven uncovered for 8–12 minutes until bubbly and golden.
- Let the casserole rest for 5–10 minutes, garnish, and serve.
Notes
For lighter fare, swap the ground beef for lean turkey or a plant-based crumble. Use pre-shredded cheese for convenience.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American