Ingredients
Equipment
Method
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Brown beef and onion together until beef reaches 160°F; stir in garlic, paprika, ½ tsp salt, ¼ tsp pepper. Drain fat.
- Whisk soup, evaporated milk, sour cream, remaining ½ tsp salt and ¼ tsp pepper until smooth.
- Layer half the potatoes, half the beef, half the sauce, and 1 cup cheddar. Repeat layers, reserving 1½ cups cheddar.
- Cover with foil; bake 1 hour, until potatoes are fork-tender.
- Uncover, top with reserved cheddar, bake 15–20 minutes more until melted and bubbly.
- Rest 10 minutes before serving.
Notes
Slice potatoes evenly (about ¼ inch) — this is the #1 factor in whether they cook through in time. A mandoline helps.
Drain the beef well, or the casserole turns greasy and the sauce won't set up right.
Bake covered for the first hour so the potatoes steam and soften, then uncover to melt and lightly brown the cheese on top.
Let it rest 10 minutes before slicing — cutting in too soon makes the first serving run.
Make-ahead: assemble (minus the final cheese layer) up to 24 hours ahead, refrigerate, then top and bake — add 10–15 extra minutes since it's starting cold. Freezes unbaked up to 3 months.
Leftovers keep 3–4 days in the fridge; reheat covered at 350°F or in the microwave in short bursts.
Drain the beef well, or the casserole turns greasy and the sauce won't set up right.
Bake covered for the first hour so the potatoes steam and soften, then uncover to melt and lightly brown the cheese on top.
Let it rest 10 minutes before slicing — cutting in too soon makes the first serving run.
Make-ahead: assemble (minus the final cheese layer) up to 24 hours ahead, refrigerate, then top and bake — add 10–15 extra minutes since it's starting cold. Freezes unbaked up to 3 months.
Leftovers keep 3–4 days in the fridge; reheat covered at 350°F or in the microwave in short bursts.
