Ingredients:

  • 1.5 lbs ground beef (80/20 blend)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 lbs Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 2.5 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, brown the ground beef until a deep crust develops. Add the diced onions and cook until translucent. Stir in the minced garlic, smoked paprika, and Worcestershire sauce, then season with salt and pepper.
  3. Spread half of the seasoned beef mixture across the bottom of the prepared baking dish.
  4. Arrange half of the potato slices in an overlapping shingle pattern over the beef. Sprinkle with half of the shredded cheddar cheese.
  5. Repeat the layers with the remaining beef and then the remaining potatoes, keeping the top layer as uniform as possible.
  6. Whisk the dried thyme into the heavy cream and pour the mixture evenly over the casserole layers.
  7. Cover the dish tightly with aluminum foil to trap steam. Bake for 35 minutes.
  8. Remove the foil, sprinkle the remaining cheddar cheese over the top, and bake uncovered for an additional 15 minutes until the potatoes are tender and the cheese is golden and bubbling.
  9. Garnish with fresh parsley before serving.