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Instructions
Step 1: Prepare the Meat Layer
Heat olive oil in a skillet over medium heat.
Add the onion and garlic; sauté until soft and fragrant, about 2-3 minutes.
Add the ground beef, breaking it up with a spoon. Cook until browned, about 6-8 minutes.
Stir in the paprika, Italian seasoning, salt, and pepper.
Pour in the crushed tomatoes and simmer for 5-7 minutes until slightly thickened. Set aside.
Step 2: Prepare the Potato Layer
Preheat your oven to 375°F (190°C).
In a small saucepan, heat the heavy cream with butter until warm (do not boil). Stir in garlic powder, onion powder, salt, and pepper.
Arrange a layer of sliced potatoes in the bottom of a greased 9×13-inch (23×33 cm) baking dish. Pour a small amount of the cream mixture over the potatoes. Repeat layers until all potatoes and cream are used.
Step 3: Assemble the Casserole
Spread the meat mixture evenly over the layered potatoes.
Sprinkle mozzarella cheese generously over the meat.
Optionally, add a layer of Parmesan cheese for extra flavor.
Step 4: Bake the Casserole
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly and the potatoes are tender when pierced with a fork.
Step 5: Serve and Enjoy
Remove the casserole from the oven and let it rest for 5-10 minutes.
Garnish with fresh parsley or chives before serving.
Tips:
Add layers of veggies like bell peppers, zucchini, or spinach for a healthier twist.
Replace mozzarella with provolone or cheddar if preferred.
Let me know how it turns out, Ashley!
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