Ingredients
- 1 lb ground beef
- 4 medium potatoes, peeled and thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1 tbsp olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds.
- Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat.
- Stir in salt, pepper, paprika, and dried thyme. Mix well and remove from heat.
- In a bowl, combine the sour cream and milk. Stir until smooth.
- Grease a 9×13-inch baking dish. Layer half of the sliced potatoes at the bottom, then spread half of the ground beef mixture over the potatoes. Repeat with remaining potatoes and beef.
- Pour the sour cream mixture evenly over the casserole. Top with shredded cheddar cheese.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake an additional 10-15 minutes until the top is golden and bubbly.
- Let the casserole rest a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Use a mandoline for evenly sliced potatoes.
- Try different cheeses like gouda or Monterey Jack for variety.
- Leftovers can be stored in the fridge for up to 4 days.
- Freeze unbaked casserole for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
