Yvette credits this recipe to her mother, Marie Germain. “During World War II, she made this as often as possible. Sometimes it was more potatoes than meat, but always a great comfort food.”
1 lb. ground beef (85% lean)
mashed potatoes to serve 4
1/2 medium size onion, cut small
3 cloves garlic, finely chopped
4 slices Swiss cheese
2 bay leaves
Preheat oven to 400 degrees. Heat skillet on medium high with a little olive oil; cook meat and crumble it, adding onion, garlic, bay leaves, salt and pepper and finish cooking. Grease a 9x5x2 inch baking dish. Put half of meat in bottom; add 2 slices of cheese, then add half of mashed potatoes. Repeat. Top with crumbs. Bake in oven until browned.