Set the oven to 375. Grease an 8 x 11 casserole dish and set it aside.
Add the butter and oil to a wide-bottomed saucepan or large skillet over medium heat. Once it is hot, add the chopped onions. Stir and cook for 3-5 minutes until they are softened. Add the minced garlic and stir for one more minute.
Place the beef in the pan with the onions and break it up with a wooden spoon. Season with salt and pepper. Cook until the beef is browned and cooked through with no visible pink – about 5- 7 minutes.
Pour in the tomato sauce and crushed fire-roasted tomatoes. Stir well and bring to a quick boil. Lower the heat to medium-low and simmer, stirring occasionally, for 15 minutes.
Meanwhile, peel the russet potatoes and slice them into ¼-inch thick round slices.
Layer half of the potato slices in the bottom of the greased baking dish, followed by a layer of the sauce, then a layer of the rest of the potatoes and sauce. Finish by topping the sauce with the shredded cheese.
Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for 10-15 more minutes.
Let the casserole rest for 5 minutes. Sprinkle with fresh chopped basil and serve warm.
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