Whenever I see this dish, I say ‘Put this stuff in my belly now!’

Place a layer of thinly sliced potatoes in the bottom of a greased 9×13-inch baking dish. Spoon a portion of the beef mixture over the potatoes, spreading it out evenly. Repeat the layering process, finishing with a final layer of the beef mixture.

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.

Remove from the oven and let it rest for about 10 minutes before serving. Garnish with fresh parsley.

For a different flavor profile, you can substitute ground turkey or chicken for the beef. Adding sliced mushrooms or bell peppers to the beef mixture can enhance the dish’s depth. For a lighter version, use Greek yogurt instead of sour cream and reduce the cheese topping. You can also switch up the cheese variety—try using Gruyère or Colby Jack for a unique twist.