Step-by-Step Instructions
When I start this recipe, I brown the ground beef in a large skillet over medium heat, breaking it apart slowly and letting it develop a little color before stirring too much. I add the chopped onion early so it softens and releases that sweet aroma that fills my kitchen. Once the beef is fully cooked, I season it generously and drain off excess grease, which keeps the casserole from turning oily.
Next, I layer the thinly sliced potatoes in the greased baking dish, spreading them evenly so they cook at the same rate. I’ve tried thick slices before, and they never soften properly, so keep them thin—about the thickness of a coin. I spoon the beef mixture over the potatoes, then mix the soup and milk together before pouring it slowly over everything so it seeps into all the layers.
Finally, I sprinkle the shredded cheddar cheese on top, cover the dish with foil, and bake it until the potatoes are fork-tender. I remove the foil near the end so the cheese bubbles and turns golden, which is my favorite moment. When I pull it out, I always let it rest for a few minutes so it sets and slices beautifully.
Pro Tips for Best Results
I tested this recipe three different ways, and the biggest improvement came from slicing the potatoes evenly and thin. Using a mandoline saved me time and ensured perfect results, but careful knife work does the job too. Uneven slices mean uneven cooking, and that’s something you’ll want to avoid.
Another thing I learned the hard way is not to skimp on seasoning. Potatoes need salt, and I once under-seasoned the layers, thinking the soup would be enough—it wasn’t. Season every component lightly, and the final flavor will be rich and balanced instead of flat.
Don’t skip letting the casserole rest before serving. I know it’s tempting, but giving it 10 minutes allows the sauce to thicken and the layers to settle. I’ve served it straight from the oven before, and it was delicious but messy, while resting made it perfect.
Common Mistakes to Avoid
The first time I made this, I didn’t cover the dish tightly with foil, and the top dried out before the potatoes were done. Make sure the foil is sealed well during most of the baking time so the steam helps soften the potatoes properly.
(See the next page below to continue…)