A hearty and comforting casserole featuring seasoned ground beef layered with thinly sliced potatoes and baked to golden perfection. Perfect for a satisfying family dinner.
1 pound ground beef
4 medium russet potatoes, peeled and thinly sliced
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup beef broth
1/2 cup sour cream
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until softened.
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Season the beef mixture with salt, black pepper, dried thyme, and paprika. Stir well to combine and remove from heat.
In a small bowl, mix together the beef broth and sour cream until smooth.
Lightly grease a 9×13 inch casserole dish. Arrange half of the sliced potatoes evenly in the bottom of the dish.
Spread the cooked ground beef mixture evenly over the potatoes.
Layer the remaining sliced potatoes on top of the beef mixture.
Pour the beef broth and sour cream mixture evenly over the layered potatoes and beef.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
Return the casserole to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the potatoes are tender when pierced with a fork.
Remove from the oven and let the casserole rest for 5 minutes before serving.