Cover the casserole dish tightly with aluminum foil to trap steam and help the potatoes soften. Place the dish on the middle rack of the preheated oven.
Bake covered for 45 to 55 minutes, or until the potatoes are mostly tender when pierced with the tip of a knife and the gravy is bubbling around the edges.
Carefully remove the foil, being mindful of the hot steam. Return the uncovered dish to the oven and continue baking for an additional 20 to 25 minutes, or until the top has deepened in color, the gravy has thickened slightly, and the potatoes are completely tender all the way through.
Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving. This short rest allows the gravy to settle and cling to the potatoes, making it easier to scoop neat portions while keeping that rich, dark sauce pooled around the edges.
Serve the potato bake straight from the white casserole dish, spooning generous helpings of potatoes and plenty of brown gravy onto each plate while still warm.
Variations & Tips
For a slightly different texture, you can use a mix of russet and Yukon Gold potatoes—the russets give you that soft, almost mashed edge while the Yukons hold their shape a bit more. If your gravy is on the mild side and you’re not strictly counting ingredients, a pinch of black pepper or dried thyme stirred into the canned gravy before layering will add a little depth.
For a creamier version, replace one can of brown gravy with a can of condensed cream of mushroom soup, whisked together with the remaining gravy before pouring over the potatoes. If you prefer a smaller batch, halve all quantities and bake in an 8×8-inch dish, checking for doneness a bit earlier. Leftovers reheat nicely in a covered dish in the oven or in the microwave with a splash of water or extra gravy to loosen the sauce. To make this more of a one-pan meal, you can serve it topped with sliced leftover roast or rotisserie chicken placed over the potatoes during the last 10 minutes of baking so the meat warms gently in the gravy without drying out.
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