- Preheat the oven to 375°F (190°C).
- Grease a 9×13-inch baking dish and set aside.
- Wash and thinly slice the potatoes (about ⅛-inch thick) for even cooking.
2. Cook the Ground Beef Mixture
- In a skillet over medium heat, cook the ground beef until browned.
- Add onions, garlic, salt, pepper, paprika, and thyme. Cook for another 2-3 minutes until the onions soften.
- Drain excess grease and set aside.
3. Make the Creamy Sauce
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly whisk in milk, sour cream, salt, mustard powder, and garlic powder.
- Cook until thickened, then stir in ½ cup shredded cheese until melted.
4. Assemble the Casserole
- Arrange half of the sliced potatoes in the baking dish.
- Spread half of the beef mixture over the potatoes.
- Pour half of the creamy sauce on top and sprinkle ½ cup shredded cheese.
- Repeat with the remaining potatoes, beef, sauce, and cheese.
5. Bake to Perfection
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.
- Let it rest for 5-10 minutes before serving.
Serving & Storage Tips
- Serving Suggestions: Garnish with fresh parsley or green onions and serve with a side salad or steamed vegetables.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Assemble the casserole and freeze before baking for up to 3 months. Bake directly from frozen, adding 15-20 extra minutes.
- Reheating: Warm in the oven at 350°F (175°C) for 15 minutes or microwave individual portions.
Variations & Customizations
- Spicy Kick: Add diced jalapeños or a pinch of cayenne to the beef mixture.
- Vegetable Boost: Layer in mushrooms, spinach, or bell peppers for extra nutrients.
- Gluten-Free: Use cornstarch instead of flour to thicken the sauce.
- Dairy-Free: Swap out cheese and milk for dairy-free alternatives like almond milk and vegan cheese.
FAQs
1. Can I use raw potatoes, or do they need to be pre-cooked?
Thinly slicing the potatoes ensures they cook through in the oven. If using thicker slices, you may want to parboil them for 5 minutes.
2. What’s the best cheese to use?
Cheddar is a great choice, but you can mix in mozzarella, Monterey Jack, or even Pepper Jack for more flavor.
3. Can I make this in a slow cooker?
Yes! Layer everything in a crockpot and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
4. Can I substitute the beef for another protein?
Absolutely! Try ground turkey, chicken, sausage, or even lentils for a vegetarian version.
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