We call this ‘Spud-tacular Supper’ because it’s packed with hearty goodness that hits the spot!

1 lb ground beef
4 large russet potatoes, thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup sour cream
1/2 cup milk
2 tablespoons butter
Salt and pepper to taste
1 teaspoon paprika
2 tablespoons chopped fresh parsley

Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent.

Season the beef mixture with salt, pepper, and paprika. Stir well and set aside.

In a separate saucepan, melt the butter over medium heat. Stir in the milk and sour cream until smooth.

Layer half of the sliced potatoes in a greased 9×13-inch baking dish.

Spread the beef mixture over the potatoes, then layer the remaining potatoes on top.

Pour the sour cream mixture evenly over the potatoes and beef.

Cover the dish with foil and bake in the preheated oven for 45 minutes.

Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.