Ingredients
Scale
- 1 pound ground beef
- 4 large potatoes, peeled and sliced thinly
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup milk or heavy cream
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- Fresh parsley for garnish
Instructions
- Peel and thinly slice the potatoes. Chop the onion and mince the garlic.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
- Add chopped onion and garlic to the skillet. Cook until fragrant and translucent.
- Stir in paprika, thyme, salt, and pepper. Prepare a greased baking dish.
- Layer half of the sliced potatoes at the bottom of the dish. Spoon half of the cooked ground beef mixture over the potatoes.
- Add the remaining potato slices on top. Pour milk or heavy cream evenly over the assembled layers. Sprinkle shredded cheddar cheese over the top.
- Preheat oven to 375°F (190°C). Cover the dish with foil and bake for 45-50 minutes, or until potatoes are tender. Remove foil during the last 10 minutes to melt and bubbly the cheese.
Notes
- You can substitute sweet potatoes for regular potatoes for added sweetness and nutrition.
- This recipe is naturally gluten-free; verify cheese and seasonings if necessary.
- For extra richness, top with additional shredded cheese or chopped fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Easy, Family-Friendly
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 90 mg