3 lbs white potatoes, peeled and sliced
1 lb ground beef or lamb
1 1/2 C sharp cheddar cheese, grated
1/2 C heavy cream
1/4 C milk
2 large eggs, lightly beaten
1/2 white onion, chopped
2 cloves garlic, minced
2 Tbsp extra-virgin olive oil
1/2 tsp cumin
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp chili powder
kosher salt and freshly ground pepper, to taste
fresh parsley, garnish (optional)
Place potatoes in a large pot of salted water and bring to a boil. Cook for 20 minutes, or until potatoes are fork tender. Drain and set aside.
Preheat oven to 375 F degrees. Heat olive oil in a large skillet, over medium-high heat, and sauté onion until softened and translucent. 6-8 minutes.
Season with salt and pepper, add garlic, and cook for 1 minute.
Add ground beef. Cook, breaking up into smaller pieces, until meat is browned all over.
Season with cumin, cinnamon, nutmeg, chili powder, salt, and pepper. Drain beef and remove from heat.
In a medium bowl, whisk together eggs, heavy cream, and milk.
Arrange half the potato slices so that they’re partially covering one another in a 9x13 baking dish.
Sprinkle half the cheese on top of potatoes, then spread beef evenly on top.
Arrange remaining potatoes on top of beef and pour egg mixture (making sure to distribute it evenly) over the potatoes.
Sprinkle remaining cheese over the top.
Bake for 20 minutes, or until cheese is bubbly and potatoes are heated through.
Let sit 5 minutes before serving.