Ingredients
- 1 pound ground beef
- 6 medium-sized potatoes, thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 can cream of mushroom soup (10.5 oz)
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Optional toppings: chopped parsley, bacon bits
Instructions
1. Prepare Ingredients
Peel and slice potatoes into thin rounds. Dice the onion, mince garlic, and shred the cheese if needed.
2. Cook Ground Beef
In a skillet, melt butter over medium heat. Brown the ground beef, breaking it into crumbles. Season with smoked paprika, salt, and pepper. Remove from heat and set aside.
3. Sautu00e9 Onion and Garlic
In the same skillet, cook diced onions and minced garlic until softened and fragrant.
4. Make the Sauce
Sprinkle flour over the onions and garlic. Stir and cook for 1 minute. Gradually whisk in milk and beef broth, ensuring no lumps. Stir in the cream of mushroom soup and dried thyme. Let simmer for 3-5 minutes until thickened.
5. Layer the Casserole
Preheat oven to 375u00b0F (190u00b0C). Grease a 9×13-inch baking dish. Layer half the potato slices, half the cooked beef, and half the sauce. Repeat layers and top with shredded cheese.
6. Bake
Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes, or until potatoes are tender and cheese is bubbly and golden.
7. Rest and Serve
Let the casserole rest for 10 minutes before serving to allow layers to set.
Notes
- Even Potato Slices: Use a mandoline slicer for consistent, thin slices that cook evenly.
- Drain Beef: Ensure you drain excess grease from the ground beef to avoid a greasy casserole.
- Prep Time: 20minutes
- Cook Time: 60minutes