Beef Marsala and Scalloped Potato Casserole

Preheat the oven to 450°F.

In a large skillet over medium high heat add the oil and sauté the onion for 3 minutes.

Add the ground beef, salt, pepper and garlic powder. Break up the ground beef with a spoon and brown for several minutes.

Deglaze the pan with the marsala wine and reduce to half. Sprinkle the flour on top of meat and stir. Cook for 2 minutes and then add beef broth. Stir as sauce thickens. Cook for 2 minutes.

Pour meat mixture into a 9x9" casserole dish coated with cooking spray and add the cheddar cheese on top.

In a large saucepan combine the sliced potatoes, 1 tablespoon of butter and enough milk to cover. Bring to a simmer over medium heat, stir and cook 8 minutes.

Layer the simmered potatoes on top of the cheddar cheese and meat mixture.

Combine 1 tablespoon of melted butter, 1/3 cup of milk and seasoning of choice. Add some more cheese if you like. Pour over the meat, potatoes, and cheese.

Bake for 20 minutes uncovered or until top is golden brown and edges crispy.

Allow to rest 10 minutes (sauce will thicken upon standing) and top with parsley for garnish (optional) and serve.