Slow Cooker Beef & Potatoes Au Gratin
Slow cooker beef and potatoes au gratin turns your favorite potatoes into a hearty meal the whole family will love. With a fraction of the work and a delicious combination of ground beef, extra seasonings, and copious amounts of cheese, your family will beg you to make this!
There are some times when the slow cooker is truly a miracle worker and I go from liking it to LOVING it.
We’re talking passionately on bended knee love.
And this slow cooker beef and potatoes au gratin is one of those meals that incites that kind of reaction.
This deep dish, slow cooker takes a meal that would normally be hours of sweating in the kitchen, and makes it all in one pot while I go about my day.
Thinly sliced, seasoned potatoes are layered with ground beef and shredded cheddar cheese for a hearty family-friendly meal that’s slow cooked to perfection.
Ingredients
To make this you’ll need:
- Ground beef– Go for leaner ground beef if possible so the dish isn’t overly greasy.
- Potatoes– Washed and peeled russet potatoes sliced into 1/4″ coins
- Onions– Thinly sliced white onion
- Spices– Smoked paprika, garlic powder, parsley, salt, and pepper
- Cheese– Shredded sharp cheddar
- Chicken broth– Either homemade or store bought. You can also substitute beef broth for a richer flavor
How to Make
This slow cooker beef and au gratin potatoes is so easy!
Just brown the ground beef in a skillet over medium high heat, stirring and breaking up as it cooks.
Drain the beef and return it to the skillet.
Set it aside.
Stir the seasoning together in a small bowl until evenly combined.
Then add half of the potatoes in an even layer to the bottom of your slow cooker.
Follow the potato layer with a layer of half of the sliced onions and half of the seasonings evenly out over top.
Top the potatoes and onions with half of the meat in an even layer, followed by the cheese.
Repeat the layers.
Slowly pour the chicken broth evenly out over the layers.
Cover and cook the casserole on high for 4 hours without removing the lid.
Turn the slow cooker off, and let the casserole ‘rest’ for 3-5 minutes before serving.
Enjoy!
Storing Leftovers
Store leftovers in an air tight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through.
What’s the difference between scalloped potatoes and potatoes au gratin?
Scalloped potatoes are sliced potatoes cooked with cream.
Au gratin potatoes are richer and cooked with cheese like these.
Tips and Tricks
- Don’t lift the lid to the slow cooker while it cooks! The heat lost from opening the lid will prevent the potatoes from getting tender.
- Make sure to let this sit before you serving so it sets.
- You can garnish with some fresh chopped parsley if desired.
Other Slow Cooker Beef Recipes
Slow cooker beef and potatoes au gratin is an easy, hearty meal we all love.
Make it and enjoy!
Looking for other slow cooker beef recipes?
Try these:
- Crockpot Barbecue Brisket Sandwiches
- Slow Cooker Ground Beef Tacos
- Crockpot Beef & Noodles
- Crockpot Steak Teriyaki
- Slow Cooker Cheeseburger Casserole
If you’ve tried this SLOW COOKER BEEF & POTATOES AU GRATIN, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Beef & Potatoes Au Gratin
Ingredients
- 1 lb ground beef
- 3 lbs russet potatoes washed, peeled, and sliced into 1/4" coins
- 1 cup thinly sliced white onion
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp parsley
- salt & pepper to taste
- 3 cups shredded sharp cheddar cheese
- 2/3 cup chicken broth
Instructions
- In a skillet over medium high heat, brown the ground beef- stirring and breaking up as it cooks. Drain, return to the skillet, and set aside.
- Add the seasoning to a small prep bowl, stir them together until evenly combined.
- To the bottom of your slow cooker, add half of the potatoes in an even layer. Spread half of the sliced onions evenly out over the potatoes. Sprinkle half of the seasonings evenly out over top. Add half of the meat in an even layer, followed by the cheese. Repeat the layers.
- Slowly pour the chicken broth evenly out over the layers.
- Cover and cook the casserole on high for 4 hours without removing the lid. Resist the temptation, and trust me when I say that if you do, the heat lost in the process will prevent the potatoes from getting soft.
- Turn the slow cooker off, and let the casserole 'rest' for 3-5 minutes before serving.
Notes
- Don't lift the lid to the slow cooker while it cooks! The heat lost from opening the lid will prevent the potatoes from getting tender.
- Make sure to let this sit before you serving so it sets.
- You can garnish with some fresh chopped parsley if desired.
Nutrition
recipe adapted from The Magical Slow Cooker
I am salivating! This looks really good! Thanks for sharing & happy Fiesta Friday!
What a wonderful no fuss meal! It’s a little chilly here today and this looks like the perfect dinner 🙂
I was so excited to share, because the cooler temps are starting to roll in at night here– and it’s so cozy.
I never think of au gratin potatoes and beef together, however, I do have to say that it sounds pretty good! Certainly worth a try! Thanks for sharing on Fiesta Friday! – Faith, Hope, Love, & Luck – Colleen
This recipe looks great! I want to try it soon, but I don’t see whether to set the crock pot on high or low…did I miss it somewhere?
Thanks for pointing that oversight out for me, Shirley! It’s to be cooked on high, and I’ve since updated the instructions if you’d like to print out the recipe card. Hope you enjoy!
Can you cook this on low for longer? will it get gross? I work 8 hours and am looking for something that takes that long in the crock pot.
It should be good for 8 on low 🙂
I made this for dinner last night and it was absolutely delicious. Everyone loved it. I served it with green beans. What a hit!
Beans or broccoli both go good with it. Glad y’all enjoyed it as much as we do!
Have you tried it with putting in meat raw? Looking for one less step haha!
I haven’t, mostly because I was worried it would make everything too greasy-especially with the cheese. If you try it, let me know how it works out for you though!
What if no cheese?
You could leave the cheese out, but we’ve never tried it that way.
Can you please tell me how many servings this makes?
It serves our family of 6 with everyone getting a solid serving.
Could I use a liner will it change anything?
I don’t see why not, Angela! I don’t often use them myself, but when I have everything’s worked well and turned out just like it was supposed to if made directly in the crock.
I’m making this right now for dinner tonight. I only had vegetable stock instead of chicken so I added a bit extra salt than I normally would. I’m gonna try it on low for 7 or so hours. Thanks for the recipe!
Sounds great, Amber! I can’t wait to hear how it turns out!
I’ve always been leery about putting cheese into a crockpot, but I think I might have to set aside my irrational fears for this… it looks amazing!
I just made this and it was amazing! I added an extra half pound of beef (it all had to be eaten today or it would have expired) and I also added some cut up pickled jalapeños and some of the juice from the jar. And then I sprinkled more cheese on it after I plated it. Soooo amazing and super easy! (Especially since my twin boys peeled the potatoes!!) thank you for the recipe!!
I love how much easier my dinners get when I get my boys in the kitchen helping with prep. So wonderful to hear that you’re family enjoyed it. I can’t wait to try the jalapenos in mine the next time I make it- great addition! I can taste it now with just a hint of kick with the cheddar. I hope you find many more things here that you love just as much 🙂
I made a vegetarian version with Morningstar Crumbles which I used frozen right from the bag, a vegetarian chicken broth and sliced cremini mushrooms on top. I cooked it for 8 hours on low. It smelled great while cooking and my husband and I really enjoyed it! Thanks for the recipe.
I love that you were able to easily adapt this to your vegetarian tastes, and still loved it as much as we do 🙂
Potatoes did not get done. Probably will not make again🙁
Oh no! That makes me so sad 🙁 I know everybody’s slow cookers can be a bit different. We love this meal though.
I just made it in my 6 qt pressure cooker. Used bout 2 1/2 cups chicken broth vs 1/2 cup. Next time l’ll likely use 1 1/2 c. I set my cooker on brown, brought to a boil re-set on warm and in about 15 min, it was perfect. Served in bowls with green peas on top.
I walked into our house around 6PM this evening, after a 10 3/4 hour shift at the hospital to the alluring aroma of this! My sweet husband fixed our supper! He found this recipe this afternoon and went to the market for the chicken broth to fix this. He followed the recipe exactly and we have put this on our make again list…this is one tasty dish!
I did put a dollop of sour cream on top, along with even more cheddar cheese! If it weren’t for the Mexican Sundae makings I probably would have no lunch for tomorrow! Something that is this good most usually doesn’t last long because I can’t stop until I have to!
Thank you for sharing!
Thanks so much for leaving such an awesome note! I’m so happy your Hubby & this recipe were able to make your day. We make it often- it’s so easy, and everybody loves it. I can’t wait to try mine with some sour cream next time!
Getting Ready To Make It Now. So Excited To See How It Turns Out 🙂
I can’t wait to hear!
Can this be turned into a freezer meal??
Absolutely! I’d recommend filling the bowl of your crockpot with a gallon sized ziplocking bag, and then assembling the au gratin as instructed. Seal tightly, removing any excess air. Keep the bag in the crock, and transfer them to your freezer until completely frozen. Then remove and store the bag only in the freezer. This will allow you to open and remove the frozen au gratin & pop it right in the crock. I’d let it thaw, sealed, for an hour or two, and then cook it as recommended in the recipe card.
So excited to try this! We’re a large family and this will be so easy to prep even the night before by slicing potatoes and stashing them in a Ziploc full of water.
One of my weekend rituals is to cook 2-4 lbs of ground beef or ground turkey (or yummy sausage!) for the week ahead. I pop it in the crock pot on high for a few hours while I’m doing chores, drain, and store in the fridge freezer so it’s at the ready. This recipe is going to be the perfect one to use some of that meat!!
Thanks for sharing!
Making now but trying it with pre cut au gratin potatoes (Betty crocker’s boxed version) hoping it turns out.
Making this now hope it turns out! I started using a crockpot because of my back trying to make it easier on me been cooking in it so far this week!
Crockpot’s make everything so much easier! We love making meals like this in them, because with very little effort- almost the whole meal’s done when the timer goes off.
This was yummy and plan on having it again!!!
Can this recipe be made using low fat cheddar cheese as I need to watch my cholesterol ?
I put a small can of diced green chili’s in it. Really good too!
That sure sounds like a tasty addition. I love when I can ‘spice’ things up a bit. Thanks for sharing, Lisa!
I’m making this now but I plan on having leftovers that we won’t eat right away since Thanksgiving is in 2 days. Does anyone know if this will freeze & reheat well? I’ve also got a 2nd baby on the way so having meals I can put away in the freezer is a good idea for me!
Do you add All the cheese to the middle? Or just half?
Just half, and the other half is the top of the second & final layer.