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
LEANNE says
What size crockpot is this intended for?
4sonsrus says
Mine is 6 qts.
Kitchengeeky says
Potato and beef, this combination is love. I was a bit confused of putting cheddarella cheese, but it turned dellicious.
4sonsrus says
So glad you trusted the recipe, and that you enjoyed it. Thanks for taking the time to leave your feedback!
Kimberly Reilly says
Can this be put together the night before? And turned on midday to start cooking? Would what affect the potatoes or anything?
Also, do you think it would be ok to add a can or two of sliced mushrooms?