Ingredients
Scale
- 1 lb ground beef
- 4 large potatoes, peeled and sliced thin
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup milk
- 2 tbsp butter
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Start by peeling and thinly slicing the potatoes. Dice the onion and mince the garlic. Preheat your oven to 375°F (190°C).
- In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic, sauté until fragrant. Then, add the ground beef, cook until browned and cooked through. Season with salt and pepper. Drain excess fat if necessary.
- In a bowl, combine sour cream, milk, melted butter, and half of the shredded cheddar cheese. Mix well.
- In a greased baking dish, layer half of the sliced potatoes. Spread half of the cooked ground beef over the potatoes. Pour half of the creamy mixture on top. Repeat with remaining potatoes, beef, and sauce. Finish with a generous sprinkle of cheese on top.
- Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or bake in the oven until heated through. For longer storage, freeze portions for up to 2 months.
- For added flavor, sprinkle chopped fresh parsley on top before serving. Feel free to customize with additional vegetables or spices according to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Dairy including cheese, Contains beef
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg