Method
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Prepare all vegetables as directed.
- In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned. Drain the excess grease. Add the garlic, salt, pepper, and paprika, and cook for one more minute until fragrant.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes. Remove from heat and stir in 1.5 cups of the shredded cheddar cheese until melted. Season with salt and pepper to taste.
- Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Top with the ground beef mixture, then layer the remaining potatoes on top. Pour the cheese sauce evenly over the casserole.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle the remaining 1.5 cups of cheese on top, and bake uncovered for another 15-20 minutes, until the potatoes are tender and the top is golden and bubbly.
- Let the casserole rest for 10 minutes before cutting and serving. This helps it set properly.
Nutrition
Notes
For the best results, use freshly shredded cheese. Pre-shredded cheese can make the sauce grainy.
Ensure your potato slices are uniform in thickness for even cooking.
This casserole can be assembled up to 24 hours in advance. Keep it covered in the refrigerator and add 10-15 minutes to the initial covered baking time.
Ensure your potato slices are uniform in thickness for even cooking.
This casserole can be assembled up to 24 hours in advance. Keep it covered in the refrigerator and add 10-15 minutes to the initial covered baking time.