In a bowl, whisk together the cream soup, beef broth, Worcestershire sauce, and a pinch of salt and pepper. Pour the mixture evenly over the layers in the crockpot.
Cook:
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the flavors are melded.
Add the Final Cheese Layer:
In the last 15-20 minutes of cooking, sprinkle the remaining cheese on top. Cover until the cheese melts and becomes gooey.
Serve:
Garnish with chopped parsley or your favorite toppings. Serve hot and enjoy the cheesy, savory goodness!
Tips for Success
Choose the Right Potatoes: Russet potatoes work best because they hold up well during long cooking times.
Cut Even Slices: Use a mandoline slicer for uniform potato slices to ensure they cook evenly.
Pre-Cook the Meat: Browning the beef or steak before adding it to the crockpot enhances the flavor and prevents greasiness.
Customize the Cheese: Swap out cheddar or mozzarella for provolone, pepper jack, or even gouda for a unique twist.
Don’t Skip the Sauce: The cream soup and broth mixture keep the casserole moist and infuse the potatoes with rich flavor.
