CasserolesArgentineMedium

Argentine Pastel de Papa Lasagna

Name: Argentine Pastel de Papa Lasagna
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Argentine
Ingredients: 3 lbs (1400 g) russet potatoes, peeled and cut into 2-inch cubes; 4 tbsp (57 g) unsalted butter, cut into small pieces; ½ cup (120 ml) whole milk, warmed; to taste kosher salt; to taste freshly ground black pepper; 1½ lbs (680 g) ground beef, 80/20; 1 medium (150 g) yellow onion, finely diced; 3 cloves (9 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; 4 large (200 g) hard-boiled eggs, peeled and halved lengthwise; ⅓ cup (50 g) raisins; ½ cup (75 g) green olives, pitted, halved (optional); to taste kosher salt; to taste freshly ground black pepper; 3 tbsp (43 g) unsalted butter; 3 tbsp (24 g) all-purpose flour; 2 cups (480 ml) whole milk, warmed; to taste kosher salt; to taste white pepper; ¾ cup (75 g) Gruyère cheese, finely grated (optional)

From the MyKitchenBank Kitchen

A elegant baked casserole with layers of creamy mashed potatoes, spiced ground beef enriched with hard-boiled eggs and raisins, finished with a silky béchamel topping. This Argentine classic combines savory beef, sweet raisins, and tender potatoes into a comforting dinner-party dish.

Prep: 20 min
Cook: 1 hr 10 min
Wait: 10 min
Total: 1 hr 40 min
Makes: One 9×13-inch casserole, 6 servings

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Ingredients

6 servings

For the mashed potatoes
3 lbs (1400 g) russet potatoes, peeled and cut into 2-inch cubes
4 tbsp (57 g) unsalted butter, cut into small pieces
½ cup (120 ml) whole milk, warmed
to taste kosher salt
to taste freshly ground black pepper
For the beef filling
1½ lbs (680 g) ground beef, 80/20
1 medium (150 g) yellow onion, finely diced
3 cloves (9 g) garlic cloves, minced
1½ tsp (3 g) ground cumin
4 large (200 g) hard-boiled eggs, peeled and halved lengthwise
⅓ cup (50 g) raisins
½ cup (75 g) green olives, pitted, halved (optional)
to taste kosher salt
to taste freshly ground black pepper
For the béchamel topping
3 tbsp (43 g) unsalted butter
3 tbsp (24 g) all-purpose flour
2 cups (480 ml) whole milk, warmed
to taste kosher salt
to taste white pepper
¾ cup (75 g) Gruyère cheese, finely grated (optional)

Equipment (9)

9×13-inch (23×33 cm) baking dish
Two large pots with water
Large skillet (12-inch)
Saucepan (2-quart)
Colander
Mixing bowls (2–3)
Whisk
Potato masher
Measuring cups and spoons

Steps

Before you start

Preheat oven to 375°F (190°C)
Bring 2 large pots of salted water to boil
Place hard-boiled eggs in one pot as it boils if you don't have them pre-made
Have a 9×13-inch (23×33 cm) baking dish ready

1
Boil potatoes and eggs
- Add peeled, cubed potatoes to one pot of boiling salted water and hard-boiled eggs to the other (or add eggs now if starting fresh).
- Cook potatoes for 15–20 minutes until they are fork-tender and begin to break apart at the edges; drain in a colander.
- If boiling eggs fresh, cook for 12 minutes, then transfer to an ice bath, cool, peel, and halve lengthwise.
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Ready when: Potatoes are very tender and a fork easily pierces the center; eggs are cooked through with no soft yolk
Tip: Cut potatoes into uniform 2-inch pieces so they cook evenly
2
Make the mashed potatoes
- While potatoes are still hot, place them in a large bowl.
- Add butter pieces and warmed milk.
- Mash until creamy and smooth, leaving just a few small lumps if desired.
- Season generously with salt and black pepper to taste.
- Set aside and keep warm.
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Ready when: Mixture is smooth, creamy, and holds together; no large lumps remain
Tip: Warm the milk before adding to prevent the potatoes from cooling too quickly and becoming gluey
3
Brown the ground beef
- Heat a large skillet over medium-high heat.
- Add the ground beef and cook, breaking it apart with a spoon as it browns, until no pink remains and the meat is fully cooked, about 8–10 minutes.
- Check doneness by verifying the beef has reached an internal temperature of 160°F (71°C) with an instant-read thermometer.
- Pour off excess fat if more than a thin layer remains.
- Add diced onion and minced garlic, cook for 3–4 minutes until fragrant and the onion softens.
- Stir in ground cumin and cook for 1 minute more.
- Season with salt and black pepper to taste.
- Remove from heat and let cool slightly.
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Ready when: Beef is fully browned with no pink and has reached 160°F (71°C) internally; onions are soft and translucent; mixture smells aromatic
Tip: Drain excess fat so the filling isn't greasy, but leave a thin layer for flavor and moisture
4
Assemble the first potato layer
- Spread half of the mashed potatoes in an even layer across the bottom of your 9×13-inch (23×33 cm) baking dish.
- Smooth the surface with a spatula.
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Ready when: Potatoes cover the dish bottom in a smooth, even layer
Tip: Use a spatula or the bottom of a measuring cup to spread evenly and prevent large air pockets
5
Layer the beef filling
- Spread the cooked ground beef mixture evenly over the potato layer.
- Nestle the hard-boiled egg halves into the beef (place them cut-side down, distributing them across the dish).
- Scatter raisins and green olives (if using) over the beef, pressing them gently so they don't shift during baking.
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Ready when: Beef layer is even, egg halves are nestled in place, raisins and olives are distributed throughout
Tip: Press the egg halves gently into the beef so they don't float to the top during baking
6
Add the top potato layer
- Spread the remaining mashed potatoes evenly over the beef mixture, smoothing the surface with a spatula.
- Make sure no beef shows through the potato layer.
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Ready when: Top layer is smooth and covers the beef layer completely
Tip: A damp spatula makes spreading easier and prevents tearing the layer beneath
7
Make the béchamel sauce
- Melt butter in a saucepan over medium heat.
- Sprinkle flour over the melted butter and stir constantly for 1 minute to create a smooth paste (roux); do not let it brown.
- Slowly pour in the warm milk while whisking continuously to prevent lumps.
- Keep whisking and cooking until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.
- Season with salt and white pepper to taste.
- The sauce should be pourable but not thin.
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Ready when: Sauce is smooth, creamy, and coats the back of a spoon without immediately sliding off
Tip: Add milk gradually and whisk constantly to avoid lumps; if lumps form, strain the sauce through a fine sieve
8
Top and bakeOven 375°F / 190°C
- Pour the warm béchamel sauce in an even layer over the potato surface.
- If using grated Gruyère cheese, scatter it evenly over the béchamel (it will melt and brown as it bakes).
- Place in a preheated 375°F (190°C) oven and bake for 35–40 minutes until the top is deep golden brown and the edges are bubbling slightly.
- The casserole should be very hot throughout; if desired, insert a knife into the center and it should come out steaming.
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Ready when: Top is deep golden brown, edges are bubbling, center is very hot
Tip: If the top is browning too quickly, loosely tent with foil partway through baking
9
Rest and serve
- Remove from the oven and let the casserole rest on the counter for 10 minutes.
- This allows the layers to set slightly, making it easier to cut clean slices.
- Scoop or cut into portions and serve hot.
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Ready when: Casserole is cooled enough to hold together when portioned
Tip: Use a sharp knife dipped in hot water between cuts for cleaner slices

Good to know

Tips

Don't skip the 10-minute rest after baking—it allows the layers to set so they don't collapse when you cut and serve.
Make sure the beef filling and potatoes are roughly the same temperature before assembling; cold spots can extend baking time and create uneven textures.
Always heat the milk for the béchamel before whisking it in; cold milk will cause the roux to seize and create lumps.
For a crispier, more golden top, sprinkle cheese and a thin layer of panko breadcrumbs over the béchamel before baking.

Make ahead

The assembled (unbaked) casserole can be prepared up to 4 hours ahead, covered, and refrigerated. Add 10–15 extra minutes to the baking time if baking from cold. Alternatively, brown the beef up to 1 day ahead and boil/mash the potatoes 2–3 hours ahead (refrigerate and bring to room temperature or loosen with extra milk before assembling).

Storage & reheating

Room temperature: 2 hours. Refrigerator: 3–4 days covered with foil. Freezer: 2–3 months wrapped well in plastic wrap and foil. Reheat from room temperature covered with foil at 325°F (163°C) for 25–35 minutes until warmed through; add 10–15 minutes if baking directly from frozen.

Substitutions

ground beef, 80/20 → Ground lamb or ground pork. Lamb adds a deeper, slightly gamey flavor; pork creates a milder, sweeter profile—both are traditional Argentine variants
raisins → Dried cranberries, currants, or chopped dried apricots. These offer similar texture and sweetness; apricots add a brighter, tangier note
whole milk → Heavy cream (use 1/3 cup per layer) or half-and-half. Cream creates richer, more luxurious mashed potatoes but is less traditional
unsalted butter → Olive oil (use 3 tbsp) in the roux for a lighter, less rich sauce. Works well but shifts the dish toward Mediterranean flavors