Description
A comforting, layered casserole dish made with thinly sliced Yukon Gold potatoes, seasoned ground beef simmered in a tomato-garlic sauce, and a melted cheese topping. Perfect for family dinners, meal prep, or freezing for a rainy day.
Ingredients
- 1 lb (450g) ground beef
- 5 medium Yukon Gold potatoes, thinly sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups shredded cheddar or mozzarella cheese
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Peel and thinly slice the potatoes to 1/8-inch thickness. Soak in cold water and set aside.
- Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic and cook 1 minute.
- Add ground beef to skillet, cook until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, beef broth, thyme, rosemary, salt, and pepper. Simmer for 10 minutes.
- Layer half the potatoes in the prepared dish. Spread half the beef mixture over them.
- Repeat with remaining potatoes and beef. Press down gently.
- Top with shredded cheese and drizzle a little olive oil.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake another 15–20 minutes until golden and bubbling.
- Let rest 10 minutes before serving.