Ingredients:

  • 2 lbs lean ground beef (85/15)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 0.5 cup beef bone broth
  • 3 lbs Russet or Yukon Gold potatoes, peeled and sliced 1/8-inch thick
  • 1.5 cups heavy cream
  • 2.5 cups sharp cheddar cheese, freshly shredded
  • 0.25 cup fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch ceramic or glass baking dish.
  2. In a 12-inch heavy-bottomed skillet over medium-high heat, add the ground beef. Allow it to sit undisturbed for 3 minutes to develop a mahogany-colored crust via the Maillard reaction.
  3. Break the beef apart with a spatula and add the diced yellow onion and minced garlic. Sauté until the onions are translucent and the beef is fully browned.
  4. Sprinkle the 2 tablespoons of all-purpose flour over the beef mixture. Stir for 1-2 minutes to cook out the raw flour taste, creating a localized roux.
  5. Stir in the beef bone broth, smoked paprika, dried thyme, kosher salt, and black pepper. Simmer for 2 minutes until the liquid thickens slightly into a savory base.
  6. Layer one third of the sliced potatoes into the bottom of the prepared baking dish. Spread half of the beef mixture evenly over the potato layer.
  7. Add another layer of potatoes, the remaining beef, more cheese, and then a final layer of potatoes. Pour the heavy cream evenly over the entire dish.
  8. Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle with the shredded sharp cheddar cheese, and bake for an additional 15 minutes until the potatoes are tender and the cheese is golden and bubbling.
  9. Remove from oven and let stand for 10 minutes to allow the starch to set. Garnish with fresh parsley before serving.