This hearty comfort dish layers savory, caramelized ground beef with sharp cheddar cheese and a golden, crispy potato crust. Inspired by the deep, rich flavors of French onion soup, it creates a sophisticated yet approachable family meal. The thinly sliced Russet potatoes provide a perfect textural contrast, soaking up the savory juices to create a satisfying and elegant casserole that is ideal for weekend dinners or special gatherings.
1 lb Ground Beef (85/15 lean ratio)
3 large Yellow Onions, thinly sliced
4 large Russet Potatoes, thinly sliced
2 cups Sharp Cheddar Cheese, shredded
1 cup Beef Broth (non-alcoholic)
3 tbsp Unsalted Butter
3 cloves Garlic, minced
Preheat your oven to 400 degrees Fahrenheit.
Melt 2 tablespoons of butter in a large skillet over medium heat.
Add sliced onions and cook for 20 minutes until deeply golden brown.
Add the ground beef to the skillet and sauté until browned, breaking it into small pieces.
Stir in the minced garlic and cook for one additional minute until fragrant.
Pour the beef broth into the skillet and simmer for 5 minutes to reduce slightly.
Grease a 9×13 inch baking dish with the remaining tablespoon of butter.
Spread the beef and onion mixture evenly into the bottom of the prepared baking dish.
Sprinkle the shredded cheddar cheese over the beef layer.
Arrange the thinly sliced potatoes in an overlapping layer on top of the cheese.
Cover the dish and bake for 35 minutes, then remove the cover and bake for an additional 20 minutes until the potatoes are tender and golden brown.
For the crispest topping, use a mandoline to slice the potatoes thinly and uniformly. Ensure the beef broth is completely alcohol-free to maintain the integrity of the dish. Store leftovers in an airtight container in the refrigerator for up to 3 days.