Senegalese-Style Ground Beef and Potato Gratin

Peel and dice the potatoes into uniform 1-inch (2.5 cm) cubes. For best results, rinse diced potatoes under cold water and pat dry thoroughly to remove excess starch.

Heat 2 tablespoons of cooking oil in a large pan or skillet over medium-high heat. Add the potato cubes and fry, stirring occasionally, until golden brown and tender, about 12-15 minutes. Remove the fried potatoes and set them aside on a plate lined with paper towels to drain excess oil.

In the same pan, add another tablespoon of oil if needed. Sauté the chopped onion over medium heat until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the ground beef to the pan with the onions and garlic. Break the meat apart with a spoon and cook until it is fully browned, about 6-8 minutes. Drain any excess fat from the pan.

Stir in the salt, black pepper, paprika, dried oregano, and cayenne pepper (if using) into the browned ground beef. Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor.

Add the tomato paste (or diced tomatoes) and 0.5 cup of water or broth to the pan. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Preheat your oven to 375°F (190°C). Pour the ground beef sauce evenly into a baking dish (approximately 9x13 inches or similar size). Arrange the fried potato cubes over the meat sauce, then sprinkle generously with the shredded cheese.

Bake in the preheated oven for 15-20 minutes, or until the cheese is completely melted, bubbly, and lightly golden brown on top.

Remove the gratin from the oven and let it rest for a few minutes before serving. Garnish with fresh chopped parsley if desired.