Ingredients
Scale
- 1 lb ground beef
- 4 large potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnishing
Instructions
- Start by peeling and slicing the potatoes into thin, even rounds. Set aside. Season with salt and pepper if desired.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic, sauté until fragrant. Add ground beef, season with salt, pepper, and paprika, and cook until browned. Drain excess fat if needed.
- Preheat oven to 375°F (190°C). Spread the cooked ground beef evenly in a baking dish. Layer sliced potatoes on top, overlapping slightly. Pour milk over the potatoes and sprinkle with shredded cheddar cheese.
- Cover with aluminum foil and bake for 45-50 minutes, until potatoes are tender. Remove foil during the last 10 minutes to melt and brown the cheese.
- Let sit for a few minutes. Garnish with chopped parsley. Serve hot with your favorite vegetables or salad.
Notes
- You can add a layer of sautéed vegetables like bell peppers or mushrooms for extra flavor.
- To make this dish gluten-free, ensure the cheese and seasonings are gluten-free.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg