If you have potatoes and ground beef… make THIS for dinner!

Ingredients

• 1 lb Ground Beef (80% lean, broken up)
• 1 tsp Salt (Kosher salt)
• 1/2 tsp Black Pepper (Freshly ground)
• 1 medium Shallot (Finely diced)
• 2 Garlic Cloves (Minced)
• 2 tbsp Tomato Paste (Canned)
• 1 tsp Sweet Paprika (Smoked optional)
• 1 tsp Worcestershire Sauce (Optional, adds depth)
• 1 cup Beef Broth (Low‑sodium)
• 4 medium Potatoes (Yukon Gold or Russet, thinly sliced)
• 1 cup Heavy Cream (35% fat)
• 2 tbsp Crème Fraîche (Can substitute sour cream)
• 2 tbsp Butter (Unsalted, cut into cubes)
• 1 pinch Nutmeg (Freshly grated if possible)
• 1 tsp Dijon Mustard (Adds subtle tang)
• 1 cup White Cheddar Cheese (Shredded, mixed into sauce)
• 1 cup Orange Cheddar Cheese (Shredded, sprinkled on top)
• 2 tbsp Parsley (Fresh, chopped, optional garnish)

Instructions

1. Season and Brown the Beef

   Heat the large skillet over medium‑high heat, add the ground beef, season with salt and pepper, and cook, breaking it up, until it starts to brown but is not fully cooked.

   Time: PT5M

   Temperature: Medium‑high

2. Sauté Shallot

   Add the diced shallot to the skillet and cook, stirring, for 2–3 minutes until softened and fragrant.

   Time: PT3M

   Temperature: Medium

3. Add Garlic

   Stir in the minced garlic and cook for about 30 seconds, just until aromatic.

   Time: PT30S

   Temperature: Medium

4. Incorporate Tomato Paste and Paprika

   Mix in the tomato paste and sweet paprika, cooking for 1 minute to develop flavor.

   Time: PT1M

   Temperature: Medium

5. Add Worcestershire Sauce and Beef Broth

   Stir in the Worcestershire sauce (if using) and pour in the beef broth. Bring to a gentle simmer and let cook for 7 minutes, allowing the flavors to meld and the liquid to reduce slightly.

   Time: PT7M

   Temperature: Low simmer

6. Prepare the Potatoes

   While the beef simmers, slice the potatoes very thin (about 1/8‑inch) using a mandoline or sharp knife.

   Time: PT5M

7. Layer Potatoes Over Beef

   Turn off the heat under the skillet. Arrange the thin potato slices in an even layer on top of the beef mixture. Lightly season the potatoes with a pinch of salt.

   Time: PT2M

8. Make the Cream‑Mustard Sauce

   In a small saucepan, combine heavy cream, crème fraîche, butter, a pinch of nutmeg, and Dijon mustard. Warm over low heat, stirring constantly, until the butter melts and the sauce is smooth—do not let it boil.

   Time: PT5M

   Temperature: Low

9. Add Cheese and Sauce

   Stir the shredded white cheddar into the warm sauce until melted. Pour the cheese‑enriched sauce evenly over the layered potatoes.

   Time: PT2M

10. Top with Orange Cheddar and Bake

    Sprinkle the orange cheddar evenly over the top. Transfer the skillet (or carefully move everything to a casserole dish) into a pre‑heated oven and bake at 350°F (180°C) for 45–60 minutes, until the potatoes are tender and the cheese is golden brown.

    Time: PT55M

    Temperature: 350°F

11. Garnish and Serve

    Remove from oven, let rest 5 minutes, then garnish with chopped parsley if desired. Slice and serve hot.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

35g

Fat

38g

Fiber

4g