Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the potatoes into even pieces for uniform cooking.
- In a large skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and fresh thyme. Sauté until the onion is translucent and the garlic is fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it apart into small crumbles. Season with salt, pepper, bouillon powder, oregano, and paprika.
- Drain any excess fat from the skillet. Sprinkle flour over the beef mixture and stir well to combine. Cook for an additional minute to allow the flour to toast.
- Gradually add the beef broth and milk to the skillet, stirring constantly. Continue to cook until the mixture thickens slightly, resembling a gravy.
- Grease a 9x13-inch baking dish with butter or non-stick spray. Layer half of the sliced potatoes in the bottom, then top with half of the beef mixture. Repeat with the remaining potatoes and beef mixture.
- Cover the dish with foil and bake for 45 minutes, or until the potatoes are tender.
- After 45 minutes, remove the foil and sprinkle shredded cheddar cheese evenly over the top. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for 10-15 minutes. Garnish with fresh parsley before serving.
Nutrition
Notes
A comforting casserole perfect for dinner or breakfast. For extra crispiness, broil the top briefly after baking.