Ingredients
Method
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or olive oil.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook for 5-7 minutes, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat if needed.
- Add chopped onion and minced garlic to the skillet. Cook for 3-4 minutes until the onion is soft and translucent.
- Spread the ground beef mixture evenly in the bottom of the prepared baking dish. Layer thinly sliced potatoes on top and season with salt, pepper, Italian seasoning, and paprika.
- Sprinkle shredded cheddar and grated Parmesan over the beef. Pour beef broth or water around the edges of the casserole and drizzle with milk for extra creaminess, if desired.
- Cover the casserole with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender and the cheese is bubbly and golden.
- Garnish with fresh parsley, if desired, and serve hot.
Notes
Potato Prep: I always use a mandoline to get those potato slices paper-thin because it ensures they cook at the exact same rate and look beautiful when they brown.
Beef Texture: I have learned that letting the beef get a deep brown crust in the skillet before adding the onions adds a layer of savory flavor that you just cannot get if you rush the process.
Draining Fat: It is tempting to skip this step, but I always drain the excess grease after browning the beef to prevent the bottom of the casserole from becoming oily and heavy.
Prep Ahead: You can easily assemble this whole dish in the morning and keep it covered in the fridge, which I find makes weeknight dinners so much less stressful when I get home from a long day at the studio.
Creaminess: I discovered that drizzling the milk right over the potatoes before baking creates a lovely, velvety texture that helps the cheese bind everything together without needing a heavy sauce.
Leftover Storage: If you have leftovers, they actually taste better the next day after the flavors have melded, and I just reheat individual portions in the oven to keep the potatoes from getting mushy.
Finishing Touch: I never skip the fresh parsley at the end because that pop of green really brightens the rich colors of the melted cheddar and browned beef for a perfect presentation.