Ingredients
Scale
- 1.5 lbs ground beef (lean)
- 4 large Russet or Yukon Gold potatoes, peeled and thinly sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef stock
- 2 cups shredded cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with oil or butter.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook until the beef is browned and the onions are soft.
- Add the minced garlic, salt, pepper, and dried thyme to the skillet. Stir and cook for another 2 minutes until fragrant. Drain any excess fat.
- In a small bowl, whisk together the heavy cream and beef stock.
- Place half of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish.
- Spread the cooked beef mixture evenly over the potato layer.
- Top the beef with the remaining sliced potatoes.
- Pour the cream and stock mixture slowly over the entire dish, ensuring it seeps between the layers.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for another 15 to 20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
- Let the dish rest for 10 minutes before serving. Garnish with fresh parsley.
- Cook Time: Not specified