4 Idaho® baking potatoes, peeled and thinly sliced
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup seasoned panko breadcrumbs
2 tablespoons Parmesan cheese
2 tablespoons olive oil
Brown the ground beef in a large cast iron pan, season with salt and pepper to taste and then move to a separate dish.
Add one tablespoon of butter to the pan along with the diced onion. Saute for a few minutes on medium heat until the onion becomes translucent. Add the garlic and continue cooking for another few seconds.
Push the onion and garlic mixture to the sides of the pan, melt in the remaining tablespoon of butter and whisk in the flour until thoroughly coated. Whisk in the milk until there are no more lumps of flour.
Stir in the smoked Gouda cheese, yogurt and scallions. Stir until smooth, season with the oregano, salt and pepper to taste and add the browned beef into the sauce. Set aside.
Preheat the oven to 350°F and butter a 9 x 13 baking dish or another cast iron pan.
Peel and slice the potatoes into thin, uniform rounds. This is best done on a mandoline slicer.
Line the bottom of the pan with a third of the potato rounds and season with salt. Top with half the beef mixture. Add another third of the potatoes over the beef and season with salt. Top with the remaining beef. Add the final third of the potatoes.
Make the topping by stirring together the breadcrumbs, Parmesan cheese and olive oil. Crumble evenly over the top layer of potatoes and cover with aluminum foil.
Bake for 30 minutes, remove the foil and raise the heat to 400°F. Bake for an additional 30 minutes or until the crumb topping is a light golden brown.