2 tablespoons Bertolli olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 pound lean ground beef
3 teaspoons paprika
5 to 6 medium sized potatoes, peeled, thinly sliced
salt and pepper to taste
2 1/2 cups Borden milk
Preheat oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray.
Heat olive oil in heavy skillet and add onion and garlic. Cook, stirring frequently, until translucent. Add ground beef and paprika, cook until beef is browned. Remove from heat and set aside.
Layer half of the sliced potatoes in the bottom of the prepared baking dish and sprinkle with a small amount of salt and pepper. Top the potatoes with the ground beef. Layer remaining potatoes over beef, and sprinkle with salt and pepper.
Whisk together the milk and eggs until fully combined. Pour the 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.