This recipe yields 6 to 8 servings and takes approximately 1.5 hours (prep + cook time). This is the classic version using a cream-based soup for the sauce.
Ingredients
- 1 tablespoon olive oil
- 1 pound (450-500g) ground beef (medium-fat is recommended)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (approx. 300g) condensed cream of soup (mushroom, chicken, or cream of cheese soup works well)
- 1/2 cup milk
- 2 pounds (approx. 1kg) potatoes, thinly sliced (slicing them $1/8″$ thick with a mandolin is ideal)
- 2 cups shredded cheddar cheese (or your favorite melting cheese blend), divided
Instructions (Step-by-Step)
1. Prep Oven and Cook Beef
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef, onions, and garlic. Cook until the beef is browned, breaking it up with a spatula.
- Drain off any excess grease. Season with salt and pepper. Remove from heat and set aside.
2. Prepare the Sauce
- In a medium bowl, whisk together the condensed cream of soup and milk until smooth. You can add a pinch of garlic powder or paprika for extra flavor, if desired.
3. Layer the Casserole
- Layer 1: Arrange about one-third of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish.
- Layer 2: Spread half of the cooked ground beef mixture over the potatoes.
- Layer 3: Sprinkle 1/2 cup of the shredded cheese over the beef.
- Layer 4: Place the next one-third (or half) of the potatoes on top.
- Layer 5: Spread the remaining ground beef mixture over this potato layer.
- Layer 6: Place the last layer of potatoes on top.
- Pour the cream of soup mixture evenly over the entire casserole, making sure it seeps down the sides.
4. Bake
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for approximately 60 minutes. This allows the potatoes to become tender (they should be easily pierced with a fork).
- Carefully remove the foil after 60 minutes (watch out for steam!).
- Sprinkle the remaining 1.5 cups of cheese over the top of the casserole.
- Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and golden brown.
5. Serve
- Let the casserole rest for 10 minutes before slicing and serving. This helps the sauce set up and keeps the slices together better.
- Serve, optionally topped with fresh parsley.