Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Mixing bowls (one large, one medium)
- Mandoline or sharp knife & cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil
Step-by-Step Instructions
First, let’s build our flavor base. I preheat my oven to 375°F (190°C) and grab my trusty large skillet. Over medium-high heat, I brown the ground beef with the diced onion. I break the meat into crumbles as it cooks, and when it’s no longer pink, I drain off most of the excess fat. Then, I stir in the minced garlic, half the salt, and the pepper, and cook for just another minute until fragrant. That garlic should never burn—it turns bitter. I’ve learned to have all my ingredients prepped and ready to go before I even turn on the stove; it makes the process so much smoother.
While the beef is browning, I tackle the potatoes. Peeling and slicing them is the most hands-on part. I use a mandoline for consistent, paper-thin slices because I learned the hard way that thicker chunks don’t cook through in time, leaving you with an awkward crunch. I place all the slices in a large bowl of cold water to prevent browning. In a separate bowl, I make the magical creamy sauce by whisking together the undiluted cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, and the remaining salt. It will look thick, but it thins out perfectly as it bakes.
Now for the assembly, which is my favorite part—it’s like edible layering. I lightly grease my 9×13 dish. I drain the potato slices and pat them dry with a clean kitchen towel. A slightly damp potato will make the casserole watery, so don’t skip the pat-down! I layer half the potatoes in the bottom, then spread all of the cooked beef mixture evenly over them. I sprinkle one cup of the cheese over the beef. Then, I arrange the remaining potato slices on top. Finally, I pour the entire bowl of creamy sauce over everything, making sure it seeps down into the layers.
The final step is the bake. I cover the dish tightly with foil—this is crucial for steaming the potatoes to tenderness. I bake it for 50 minutes. Then, I carefully remove the foil (watch out for the steam!), sprinkle the remaining cup of cheese on top, and return it to the oven, uncovered, for another 15-20 minutes. You’re looking for bubbly edges, a golden-brown cheese top, and potatoes that are easily pierced with a fork. I always let it sit on the stovetop for a good 10-15 minutes before serving. It’s agony to wait, but it allows the casserole to set, making for much cleaner slices.(See the next page below to continue…)