Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Beef Mixture:
- Heat a skillet over medium heat. Add the ground beef and cook until browned.
- Add the chopped onion and garlic. Sauté until softened.
- Stir in the diced tomatoes, salt, pepper, paprika, oregano, and thyme. Cook for 5 minutes until the mixture thickens slightly. Set aside.
- Prepare the Potatoes:
- Peel and slice the potatoes into thin, even slices (about 1/8 inch thick) using a sharp knife or mandoline slicer.
- Assemble the Casserole:
- Grease a 9×13-inch baking dish with olive oil or butter.
- Layer 1/3 of the potato slices on the bottom of the dish, slightly overlapping them.
- Spread half of the beef mixture over the potatoes.
- Repeat with another layer of potatoes, followed by the remaining beef mixture.
- Top with the final layer of potatoes.
- Add Cream and Cheese:
- In a small bowl, whisk together the heavy cream and beef broth. Pour this evenly over the layered casserole.
- Sprinkle the shredded cheese generously over the top.
- Bake:
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly, and the potatoes are tender when pierced with a fork.
- Serve:
- Allow the casserole to rest for 5-10 minutes before serving. Enjoy it warm with a side salad or steamed vegetables.
Let me know if you’d like to customize the recipe or need additional tips!