Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 lbs Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 2 cups shredded Sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp melted butter
  • 1/2 tsp paprika

Instructions:

  1. Heat olive oil in a skillet over medium-high heat until shimmering.
  2. Add the ground beef, breaking it into small chunks. Cook for 5–7 minutes without stirring constantly to allow a deep brown crust to form.
  3. Stir in the diced onion and garlic, sautéing for another 3–4 minutes until the onion is translucent.
  4. Season the beef mixture with smoked paprika, salt, and pepper. Remove from heat and set aside.
  5. In a medium bowl, whisk together the sour cream, heavy cream, dried thyme, and salt until smooth.
  6. Toss the sliced potatoes into the cream mixture until every slice is evenly coated.
  7. Preheat the oven to 375°F (190°C).
  8. Spread the browned beef mixture evenly across the bottom of a 9x13 inch baking dish.
  9. Layer the cream-coated potatoes over the beef in slightly overlapping rows.
  10. Cover the dish tightly with aluminum foil and bake for 40 minutes.
  11. Remove the foil. Top with shredded Cheddar, Parmesan, and melted butter. Sprinkle with paprika.
  12. Bake uncovered for another 20–30 minutes, or until the cheese is bubbling and mahogany-colored.