My Mom found the recipe in the paper. I love this dish at Longhorn’s and I was really excited to try it at home!” – Page 2

1. Brown the Beef & Aromatics

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it apart with a spoon. Drain off any excess grease.
Add 1 tablespoon of butter to the skillet with the beef. Stir in the chopped onion and minced garlic, and sauté for 4-5 minutes until softened and fragrant. Set aside.

2. Create the Creamy Cheese Sauce

In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the 2 tablespoons of flour and cook for 1 minute, until golden and bubbly.
Gradually pour in the milk, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
Remove the saucepan from the heat. Stir in the shredded cheddar cheese until it’s completely melted and the sauce is smooth.

3. Layer the Casserole

Arrange half of the thinly sliced potatoes in the bottom of the prepared baking dish. Season lightly with a pinch of the salt, pepper, and paprika.
Spoon half of the beef and onion mixture evenly over the potatoes. Drizzle with half of the cheese sauce.
Repeat the layers: remaining potatoes, the rest of the beef, and the remaining cheese sauce. For a golden top, you can finish with an extra sprinkle of cheese or paprika.

4. Bake to Perfection

Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil and continue baking, uncovered, for another 20-25 minutes, or until the potatoes are fork-tender and the top is beautifully golden brown.

5. Serve and Enjoy!

Let the casserole stand for 5-10 minutes before serving. This allows the layers to set, making it easier to slice.
Serve hot alongside a crisp green salad or steamed green beans for a complete, comforting meal.

Potato Prep: For even cooking, try to slice your potatoes to a uniform thickness, about ¼-inch thick. A mandoline slicer works perfectly for this.
Make it Ahead: Assemble the casserole completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be going into the oven cold.
Variations: Feel free to add a cup of frozen mixed vegetables (like peas and carrots) to the beef layer, or swap the cheddar for a Colby Jack or pepper jack for a little kick.

There you have it—a simple, satisfying, and cheesy dinner that everyone will love. Enjoy