Ingredients
- Ground beef: 1 pound
- Potatoes: 2 pounds, peeled and sliced
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Beef broth: 1 cup
- Cheddar cheese: 1 cup, shredded
- Olive oil: 2 tablespoons
- Dried thyme: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
- Step 3: Add chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened, about 5 minutes. Stir in dried thyme and beef broth. Bring to a simmer and cook for 5 minutes.
- Step 4: Layer half of the sliced potatoes in the prepared baking dish. Pour the ground beef mixture evenly over the potatoes. Top with the remaining potato slices.
- Step 5: Cover the baking dish with aluminum foil and bake for 45 minutes.
- Step 6: Remove the foil, sprinkle the shredded cheddar cheese over the potatoes, and bake uncovered for another 15 minutes, or until the potatoes are tender and the cheese is melted and bubbly. Let stand for 10 minutes before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, and consider adding a splash of beef broth when reheating to retain moisture.
- For best results, reheat individual portions in the microwave or bake in a preheated oven until warmed through.
- Serve this hearty bake with a dollop of sour cream or Greek yogurt and a side of steamed green beans for a balanced meal.
- To prevent sticking, lightly toss the potato slices with olive oil and a pinch of salt before layering in the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American