01 -
Wait about 5 minutes before you dig in. Add some fresh parsley on top and enjoy it warm.
02 -
Take off the foil, cover the casserole with Parmesan cheese, pop it back in the oven, and bake without the cover for 10 more minutes. Look for a golden color and bubbles.
03 -
Tightly close the dish with foil. Bake in the oven for 35 to 40 minutes or until a knife slips easily through the potatoes.
04 -
Pour the beef broth and, if you want, the milk all over the casserole. This keeps everything moist.
05 -
Lay the rest of the potatoes on top of the cheese. Spoon over the last of your beef mix and finish up with what’s left of the cheddar cheese.
06 -
Spread half your potato slices on the bottom. Pile on half of the beef, then use about half the cheddar cheese as the next layer.
07 -
Heat a big skillet with some olive oil on medium. Toss in the onions and garlic—cook till they’re soft and smell great. Drop in the ground beef, break it up, and brown it. Sprinkle in the Italian seasoning, paprika, some salt, and pepper. Drain off extra fat if you need to.
08 -
Set your oven to 190°C (375°F) so it’s hot when you’re ready. Grab a 9×13 inch baking dish and grease it with olive oil or a little spray.