-
1
Preheat the oven to 400 degrees F.
-
2
For the potato topper: Boil the potatoes in salted water until just tender.
-
3
Drain and transfer to a large bowl.
-
4
Heat the butter and EVOO in a small skillet over medium heat and toast the caraway seeds.
-
5
Pour the caraway mixture over the potatoes and season with salt and pepper.
-
6
Spread the potatoes on a baking sheet and squish them with the bottom of a water glass to flatten them.
-
7
Roast until crisp, 25 to 30 minutes.
-
8
Leave the oven on.
-
9
Meanwhile, for the casserole filling: Heat the EVOO in a large Dutch oven over medium-high heat.
-
10
Add the corned beef and cook until browned, and then remove to a plate.
-
11
Add the ground beef and cook until browned.
-
12
Add the garlic, celery, bay leaf, carrots and onions and season with salt and pepper.
-
13
Cook until the vegetables are soft, about 5 minutes.
-
14
Return the corned beef to the skillet.
-
15
Heat the butter in a small skillet over medium heat.
-
16
Whisk in the flour and cook, whisking, until light golden.
-
17
Whisk in the beer, Worcestershire, mustard and consomme; season with pepper.
-
18
Pour the gravy over the corned beef mixture and stir to combine.
-
19
Transfer to a casserole dish and top with the sauerkraut, cheeses and potatoes.
-
20
Bake until the cheese is melted and the casserole is heated through.
-
21
Meanwhile, for the Russian dressing topper: Combine the sour cream, ketchup, relish and hot sauce and season with salt and pepper.
-
22
Drizzle the casserole with the dressing and garnish with watercress just before serving.
-
23
Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal.
-
24
Reheat in the oven before serving.
