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Alternating layers of potatoes and ground beef baked in a mixture of eggs and milk.
Preheat oven to 375ºF.
Heat olive oil in heavy skillet over medium heat and add onion and garlic. Cook and stir until translucent.
Add ground beef and paprika, and cook until beef is browned. Remove from heat and set aside.
Butter a 13×9-inch glass baking dish. Layer half of the sliced potatoes and sprinkle with a small amount of salt and pepper. Top the potatoes with the ground beef. Spread remaining potatoes over beef, and sprinkle with salt and pepper.
In a separate bowl, whisk together the milk and eggs until thoroughly combined. Pour the milk mixture into dish to cover potatoes; cover with foil.
Bake for 45 minutes, or until potatoes are tender when pierced with a fork. Remove foil and continue to bake until top is brown and bubbly, 25 to 30 minutes.
Let rest 15 minutes before cutting and serving.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!