Description
A hearty casserole featuring crispy Yukon Gold potatoes, savory ground beef, and gooey cheese, perfect for family gatherings or weeknight meals.
Ingredients
Scale
- 1.5 lbs Ground beef
- 4–5 Medium Yukon Gold potatoes, sliced into thin rounds
- 1 large Yellow onion, finely diced
- 3 cloves Garlic, minced
- 2 tbsp Tomato paste
- 1/2 cup Beef broth
- 2 cups Mozzarella or Monterey Jack cheese, shredded
- 2 tbsp Olive oil (divided)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and freshly cracked black pepper to taste
- Fresh finely chopped parsley or chives for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss sliced potato rounds with 1 tablespoon of olive oil, salt, pepper, and smoked paprika. Spread them in a single layer on a baking sheet and bake for 15-20 minutes.
- Heat the remaining olive oil in a skillet over medium-high heat. Add the ground beef, cooking until browned and draining the excess grease.
- Add the diced onion and minced garlic to the skillet, sautéing for 3-4 minutes until soft.
- Stir in tomato paste, spice blend, and beef broth. Allow it to simmer for about 5 minutes.
- In a greased baking dish, layer half of the roasted potatoes. Spread the beef mixture over the potatoes, followed by half of the shredded cheese. Repeat with remaining potatoes and top with the rest of the cheese.
- Bake for another 10-15 minutes, switching to broil for the last 2 minutes.
- Let it cool briefly, then serve and enjoy.
Notes
This casserole can be made ahead and refrigerated before baking. Customize it by adding veggies or using different cheeses.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: casserole, comfort food, beef, potatoes, cheese