Cheesy Potato & Meat Casserole
Ingredients
The Base Layers:
800g Potatoes (peeled and sliced into thin rounds or small cubes).
500g Ground beef (or finely diced cooked meat).
150g Onion, finely chopped.
3 cloves Garlic, minced.
1 tsp Smoked paprika.
1 tsp Mixed spices (Allspice or Italian seasoning).
Salt & Black Pepper to taste.
The Topping:
200ml Heavy cream (or a light béchamel sauce).
200g Shredded Mozzarella or Sharp Cheddar cheese.
1 tbsp Fresh dill or parsley, finely chopped (as seen in the photo).
Preparation
Prep the Potatoes: Par-boil the potato slices in salted water for about 8–10 minutes (or lightly pan-fry them) until tender but not falling apart. Drain and layer them at the bottom of your baking dish.
Cook the Meat: In a large skillet, sauté the onions and garlic until translucent. Add the ground meat and spices, cooking until browned and fully done. Drain any excess fat.
Assemble: Spread the meat mixture evenly over the potato layer.
Add the Liquid: Pour the heavy cream evenly over the meat and potatoes. This keeps the dish moist and rich while baking.
The Golden Crust: Sprinkle a generous layer of shredded cheese over the top and garnish with the fresh herbs.
Bake: Place in a preheated oven at 180°C for 20–25 minutes until the cheese is bubbly and develops those beautiful golden-brown spots.
This dish is a guaranteed crowd-pleaser that “disappears” almost as soon as it hits the table!
