Equipment Needed
- 9×13 inch Baking Dish
- Large Skillet
- Sharp Knife & Cutting Board
- Vegetable Peeler
- Box Grater
- Mixing Bowl
- Wooden Spoon or Spatula
- Aluminum Foil
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and lightly grease my baking dish. Then, I focus on the potatoes. Peeling and slicing them uniformly is key. I aim for ⅛-inch slices—thick enough to hold shape, thin enough to cook through. If they’re too thick, you’ll have crunchy potatoes, which I learned the hard way. I toss the slices in a bowl with a pinch of salt and pepper and set them aside. Meanwhile, in my large skillet, I heat a tablespoon of olive oil over medium-high heat and brown the ground beef, breaking it up into small crumbles. I season it generously with salt and pepper as it cooks. Once it’s no longer pink, I drain any excess grease.
Next, I lower the heat and stir in the entire can of cream of potato soup and the teaspoon of Worcestershire sauce. I let this simmer together for just a minute, scraping up any browned bits from the pan—that’s flavor gold! This creates our luscious, no-fuss sauce. I turn off the heat and then stir in half of the grated cheddar cheese until it’s beautifully melted and incorporated. The mixture will be thick, creamy, and incredibly inviting.
Now for the assembly. I spread half of the seasoned potato slices in an even layer on the bottom of my prepared baking dish. I spoon all of the beef and cheese mixture over the potatoes, spreading it gently into an even layer. Then, I meticulously layer the remaining potato slices on top. I cover the dish tightly with aluminum foil—this is crucial for steaming the potatoes to tenderness. I bake it covered for 50 minutes. My kitchen starts to smell amazing at this point.
After 50 minutes, I carefully remove the hot dish from the oven (steam will billow out, so watch your hands!) and take off the foil. I sprinkle the remaining grated cheese evenly over the top, followed by the crispy French fried onions. This goes back into the oven, uncovered, for 15-20 more minutes. I watch for the cheese to be bubbly and the onions to be a deep, golden brown. I then let it rest for about 10 minutes before serving. This rest time is not a suggestion—it allows the layers to set so you get perfect, neat slices.(See the next page below to continue…)