Step 6: Add Cheese and Finish
Remove the foil and sprinkle the remaining shredded cheddar cheese generously over the top of the casserole. Return to the oven uncovered and bake for an additional 10–15 minutes, or until the cheese is fully melted, bubbly, and lightly golden on top.
Step 7: Rest and Serve
Remove the casserole from the oven and allow it to rest for at least 10 minutes before cutting and serving. This resting time helps the layers set, making it much easier to slice and serve cleanly. Garnish with freshly chopped parsley for a pop of color and freshness.
Tips for the Best Results
- Slice potatoes thin and evenly — about ⅛ inch. Thicker slices will need more baking time. A mandoline slicer guarantees consistent thickness.
- Drain the beef well — excess fat will make the casserole greasy. Don't skip this step.
- Use sharp cheddar — it melts beautifully and has bold flavor that stands up to the beef and potatoes. You can also mix in Monterey Jack, Colby, or Pepper Jack for a different flavor profile.
- Don't lift the foil early — keeping it covered for the first hour traps steam and ensures the potatoes cook through properly.
- Make it ahead — assemble the entire casserole, cover with foil, and refrigerate overnight. When ready to bake, add an extra 10–15 minutes to the cooking time since it's starting cold.
