Ingredients

• 2 pounds baby red or yellow potatoes
• Kosher salt
• 2 tablespoons butter
• 2 tablespoons EVOO
• 1 teaspoon caraway seeds
• Freshly ground pepper
• 2 tablespoons EVOO
• 1 pound thick-cut good-quality corned beef, chopped
• 1 pound ground beef sirloin
• 3 to 4 cloves garlic, finely chopped
• 2 to 3 small stalks celery with leafy tops, finely chopped
• 1 large fresh bay leaf
• 1 carrot, chopped
• 1 onion, chopped
• Kosher salt and freshly ground pepper
• 3 tablespoons butter
• 2 rounded tablespoons all-purpose flour
• 1 cup lager beer, room temperature
• 3 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• One 10-ounce can beef consomme or 1 1/2 cups beef stock
• One 1-pound bag sauerkraut, rinsed and drained well
• 1 1/2 cups shredded good-quality Swiss cheese
• 1 cup shredded or crumbled sharp white Cheddar
• 1 small bunch watercress, chopped
• 1 cup sour cream
• 1/3 cup ketchup
• 2 tablespoons sweet pickle relish
• Few dashes hot sauce
• Kosher salt and freshly ground pepper

Instructions

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