Step-by-Step Instructions
First, we build the flavor foundation. Preheat your oven to 375°F (190°C). In your large skillet over medium heat, brown the ground beef with the diced onion. Here’s my tip: don’t rush the browning. Let the beef get some nice little crispy bits and the onions turn truly soft and translucent—this builds so much flavor. Stir in the garlic, salt, pepper, and that essential Worcestershire sauce for just a minute until fragrant. Sprinkle the flour over the mixture and stir for another minute to cook off the raw flour taste. This is our thickening agent. Slowly pour in the beef broth, stirring constantly. You’ll see it thicken into a glorious, savory gravy right in the pan. Take it off the heat and set it aside.
Now, for the creamy heart of the dish. In that medium mixing bowl, whisk together the cream of mushroom soup, milk, sour cream, and paprika until smooth. I know condensed soup can be divisive, but in this context, it’s the secret to a reliably creamy, perfectly seasoned sauce that doesn’t split. Taste it! I usually add another pinch of salt here. Then, in your large mixing bowl, combine the thinly sliced potatoes with about half of this creamy sauce. Use your hands to gently coat every single slice. This step feels a bit messy, but it guarantees every layer gets love.
Finally, the assembly brings it all home. Spread half of the saucy potatoes in the bottom of your baking dish. Top with the entire beef and onion mixture, spreading it into an even layer. Sprinkle one cup of the shredded cheddar over the beef. Carefully arrange the remaining potatoes over the top. Pour the rest of the creamy sauce over everything, making sure to seep into the edges. Cover the dish tightly with foil and bake for 50 minutes. Then, remove the foil, top with the remaining cheese, and bake uncovered for another 20-25 minutes, until the top is beautifully browned and bubbly, and the potatoes are tender when pierced with a knife. Let it rest for 10 minutes before serving—this is critical for the sauce to set so you get clean slices.
Pro Tips for Best Results
Letting the casserole rest after baking isn’t just a suggestion—it’s the key to serving it without it being a soupy mess on the plate. I was too eager the first time and dove right in. The flavor was amazing, but it slid around like a delicious landslide. Ten minutes of patience allows the starches in the potatoes and the flour in the beef layer to fully absorb the liquids, giving you that perfect, scoopable casserole texture.
I tested the potato slicing three different ways: super thin (almost transparent), ½-inch chunks, and the recommended ¼-inch. The too-thin slices practically dissolved, the chunks were still hard in the center, and the ¼-inch was the Goldilocks zone—they hold their structure but become melt-in-your-mouth tender. If you’re prepping ahead, you can keep your sliced potatoes in a bowl of cold water to prevent browning, but be sure to drain and pat them absolutely dry with towels before using. Extra water will ruin your sauce.
The broiler is your friend for the finish, but only if you babysit it. After the final bake, if your cheese isn’t as spotty and golden as you’d like, pop it under the broiler for just 1-2 minutes. I learned the hard way that walking away to set the table means you come back to a charred top. Watch it like a hawk! That final blast of heat gives it that irresistible, restaurant-quality look.
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