Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Mandoline slicer or sharp knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil
A mandoline slicer is my personal hero for this recipe. Getting those potatoes uniformly thin is crucial for even cooking, and a mandoline makes it a 2-minute task. If you’re using a knife, just take your time—it’s worth the effort. I also highly recommend a good, deep skillet for browning the beef; you’ll build so much flavor right in that pan.
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and lightly grease that 9×13 dish. Then, I grab my largest skillet and heat the olive oil over medium heat. I add the diced onion and let it sweat until it’s soft and translucent, about 5 minutes. That’s when the kitchen starts to smell amazing. Next in goes the ground beef. I break it up with my spoon and let it cook until it’s no longer pink, then I stir in the garlic, salt, pepper, and paprika. The aroma at this point is downright mouthwatering—savory and deeply comforting.
While the beef is browning, I tackle the potatoes. This is where the mandoline earns its keep. I slice them all thinly, aiming for consistency so no piece is undercooked or overcooked. In a separate large bowl, I whisk together the cream of mushroom soup, cream of cheddar soup, milk (or broth), and that all-important Worcestershire sauce. I whisk until it’s smooth and homogenous. This creamy mixture is what will coat every single component and turn into magic in the oven.
Now, for the assembly, which I find strangely therapeutic. I spread about half of the sliced potatoes in the bottom of my greased dish—it’s okay if they overlap a bit. I spoon all of the savory ground beef mixture evenly over the potato layer. Then, I layer on the remaining potato slices. Finally, I pour the entire bowl of creamy soup mixture over the top, gently shaking the dish to help it seep down into all the nooks and crannies. I cover the dish tightly with aluminum foil.
I bake it covered for 50 minutes. The wait is tough because wonderful smells are already escaping the oven! Then, I carefully remove the foil—watch for steam!—and sprinkle the top with 2 cups of shredded cheddar. I return it to the oven, uncovered, for another 20-25 minutes, until the top is gloriously bubbly and golden brown, and the potatoes are easily pierced with a fork. I’ve learned the hard way to let it rest for 10-15 minutes after pulling it out; this allows the sauce to thicken up perfectly so it doesn’t run everywhere when you scoop it.(See the next page below to continue…)