Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Peel and slice your potatoes as thinly and uniformly as possible using a mandoline for even slices.
- In a large skillet, melt the butter or heat the oil over medium heat.
- Add the diced onion, minced garlic, and fresh thyme. Sauté until the onion becomes translucent and garlic is fragrant, about 3-5 minutes.
Cooking the beef
- Add the ground beef to the skillet with the aromatics. Cook until fully browned and crumbled.
- Season with salt, pepper, bouillon powder, oregano, and paprika as it cooks.
- Drain any excess fat from the skillet to prevent greasiness.
- Sprinkle the flour over the beef mixture, stir well, and cook for another minute.
- Gradually add the beef broth and milk, stirring constantly until the mixture thickens into a creamy sauce.
Assembling the casserole
- Grease a 9x13 inch baking dish.
- Layer half of the sliced potatoes in the bottom of the dish, followed by half of the beef mixture. Repeat with remaining potatoes and beef.
Baking
- Cover the dish tightly with aluminum foil and bake for approximately 45 minutes.
- Remove the foil, sprinkle the cheese over the top, and bake for an additional 10-15 minutes until cheese is golden and bubbly.
- Allow the casserole to rest for 5-10 minutes before serving.
Nutrition
Notes
Feel free to substitute ingredients. Yukon Gold potatoes and alternative ground meats can be used. Make ahead by assembling and refrigerating before baking.