Now, pour about two-thirds of the soup mixture evenly over the beef layer, making sure to cover it completely. Use a spoon or spatula to gently spread it into all the corners. Reserve the remaining soup mixture for the top. Sprinkle one cup of the shredded cheese over this saucy beef layer. Then, carefully pour the remaining soup mixture over the cheese. This might seem odd, but it helps create distinct, flavorful layers. Finally, top everything with the remaining cup of shredded cheese, covering the surface evenly.
Cover the baking dish tightly with aluminum foil. This initial covered bake is crucial—it steams the potatoes so they become perfectly tender. Bake, covered, for 50 minutes. Then, carefully remove the foil (mind the steam!). The casserole should be bubbling at the edges. Return it to the oven, uncovered, for another 15-20 minutes. This final bake allows the cheese to melt into a glorious, golden-brown crust and lets the sauce thicken slightly. The casserole is done when the potatoes are fork-tender and the top is beautifully browned and bubbly. Let it rest for 10 minutes before serving—this allows the layers to set so you can scoop out perfect portions.
Pro Tips for Best Results
I tested the potato slicing three ways: thick slices, shredded, and thin slices. Thin, uniform slices (about ⅛-inch thick) were the clear winner. Thick slices took too long to cook, and shredded potatoes became mushy. The thin slices cooked through perfectly and held their structure, creating a wonderful textural layer.
Here’s what I learned the hard way about the soup mixture: if you don’t whisk it thoroughly, you can get little clumps of condensed soup that don’t melt evenly, leaving bland spots. Take an extra minute to really whisk it until it’s completely smooth. This ensures every bite is sauced and flavorful.(See the next page below to continue…)