1 lb ground beef

1 onion, chopped

2 cloves garlic, minced

4 large russet potatoes, peeled and thinly sliced

2 cups shredded cheddar cheese

1 cup milk

1/2 cup sour cream

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Preheat the oven to 375°F (190°C).
Cook the beef: Heat olive oil in a large skillet over medium heat. Add ground beef, onion, and garlic. Cook for 7-8 minutes until browned and softened. Drain excess fat if needed.
Season: Stir in oregano, paprika, salt, and pepper. Remove from heat.
Prepare the sauce: In a bowl, mix milk and sour cream. Season with salt and pepper.
Layer the casserole: Grease a 9×13-inch baking dish. Layer half the potatoes, followed by half the beef mixture and half the cheese. Repeat with remaining ingredients.
Bake covered with foil for 40 minutes.
Uncover & finish baking for another 15-20 minutes until potatoes are tender and cheese is golden and bubbly.
Cool & serve: Let the casserole rest for a few minutes before serving.

Use a mandoline slicer for evenly thin potato slices to ensure even cooking.

For a crispier top, sprinkle breadcrumbs or crushed crackers before baking.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.