Ingredients
Scale
- 1 pound ground beef
- 4 large potatoes, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by preheating your oven to 375°F (190°C). Slice the potatoes thinly and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté until fragrant. Add the ground beef, season with salt, pepper, thyme, and paprika, and cook until browned. Drain excess grease and set aside.
- In a greased baking dish, arrange a layer of sliced potatoes, then spread cooked ground beef mixture over the potatoes. Repeat layers if necessary. Pour the beef broth evenly over the layers to keep everything moist.
- Cover the dish with foil and bake for 40-45 minutes, until the potatoes are tender. Remove the foil, sprinkle with shredded cheddar cheese, and bake uncovered for an additional 10 minutes or until cheese is melted and bubbly.
- Garnish with fresh parsley and serve hot. This dish pairs wonderfully with a simple side salad or crusty bread.
Notes
- Use a sharp knife for slicing potatoes to ensure even thickness.
- Add vegetables like bell peppers or mushrooms for extra flavor and texture.
- Opt for low-fat cheese or Greek yogurt topping instead of cheese for a healthier version.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten-Free (with gluten-free broth)
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg