Instructions:
- Prepare the Potatoes:
- Preheat your oven to 375°F (190°C).
- Thinly slice the potatoes and place them in a bowl of cold water to prevent browning.
- Cook the Meat:
- Heat a skillet over medium heat. Cook the ground meat until browned, breaking it into small pieces.
- Add chopped onion and garlic, and sauté until fragrant.
- Stir in paprika, salt, and pepper. Add peas or corn if using. Remove from heat and set aside.
- Make the Cream Sauce:
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in milk, ensuring no lumps form. Cook until the sauce thickens.
- Stir in heavy cream (if using), shredded cheese, nutmeg, salt, and pepper. Remove from heat.
- Assemble the Casserole:
- Grease a baking dish with butter or oil.
- Layer half of the potato slices on the bottom of the dish.
- Add a layer of cooked meat, spreading it evenly.
- Pour half of the cream sauce over the meat layer.
- Add the remaining potato slices and top with the rest of the sauce.
- Add Topping and Bake:
- Sprinkle grated Parmesan cheese and breadcrumbs (if using) on top.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.
- Serve:
- Let the casserole cool for 5-10 minutes before serving. Garnish with fresh parsley.
This Creamy Baked Meat and Potato Casserole is perfect for cozy dinners or gatherings. Let me know if you’d like more variations or side dish ideas to pair with it!