For the Skillet Bake

• 1 ½ lbs (700 g) ground beef
• 1 tbsp olive oil (optional, only if beef is very lean)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 ½ tsp paprika (smoked or sweet)
• 1 tsp dried oregano
• ½ tsp dried thyme
• 2 tbsp tomato paste (optional but adds depth)
• 2 lbs (900 g) potatoes, thinly sliced (Yukon Gold or Russet work great)
• 2 cups (480 ml) beef broth (or half broth / half water)

For the Cheese Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups (480 ml) milk (whole milk is creamiest, but any works)
• 1 cup (240 ml) heavy cream (or replace with more milk)
• 2 tsp Dijon mustard (optional, boosts flavor)
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella (for extra melt)

For the Topping (Optional but delicious)

• ½ cup shredded cheddar (extra, for the top)
• ¼ cup grated Parmesan (optional)
• Chopped parsley or green onions for garnish