Every culture has its own signature tray dish. This potato soufflé is a comforting delight, akin to a warm blanket on a winter day. One-tray dish recipes are like love poetry in our families, evoking cherished memories and traditions. For me, this dish brings back fond memories of my childhood, especially a snowy day spent sledding with friends. Upon returning home, my mother would hang our wet clothes around the heating stove to dry, and the aroma of creamy potatoes and savory meat would fill the air, bringing incredible joy and creating a lasting memory.

The presentation of this dish is both elegant and simple, making it a perfect addition to any gathering.

Ingredients:

• 2 lbs Yukon potatoes, peeled and chopped
• 1 cup milk
• 4 tbsp butter
• 1 ½ tsp salt
• 1 tsp black pepper
• ½ cup bread crumbs
• ½ cup cheddar cheese
• 2 tbsp olive oil
• 1 onion, chopped
• 1 lb ground beef
• 1 ½ tbsp 7 spice
• 1 tsp salt

Instructions:

1. Boil the potatoes until fork-tender, then drain and return them to the pot. Add the milk, butter, and seasonings.
2. Mash the potatoes while still hot until smooth and creamy.
3. Heat the olive oil over medium heat, then add the onion, salt, and spices. Cook until the onion is soft and caramelized.
4. Add the ground beef, breaking down any chunks and mixing well. Cover and let it cook fully, stirring occasionally.
5. Preheat the oven to 350°F. Using a 9×13 baking tray, spread half of the mashed potatoes evenly on the bottom.
6. Add the cooked beef, spreading it evenly. Top with the remaining mashed potatoes, ensuring the meat is covered. Sprinkle with cheddar and bread crumbs.
7. Bake uncovered for 30-35 minutes, or until the top is golden brown. Let it cool for 10 minutes before cutting into desired squares.