Slow Cooker Beef and Potato Au Gratin Recipe

Introduction

This Slow Cooker Beef and Potato Au Gratin is a comforting, hearty dish perfect for any day of the week. Layers of seasoned ground beef, tender potatoes, and sharp cheese slow-cooked to perfection make for a satisfying meal that the whole family will love.

Ingredients

• 2 pounds ground beef
• 3 pounds peeled russet potatoes, sliced ¼ inch thick (about 7 cups total)
• 1 cup thinly sliced onion
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups shredded sharp cheese
• ¾ cup beef broth
• 1 can condensed cheddar cheese soup

Instructions

1. Step 1: Brown the ground beef on the stove top until fully cooked. Drain any excess fat.
2. Step 2: In a small bowl, combine the paprika, garlic powder, salt, and pepper to create the seasoning mix.
3. Step 3: Add half of the sliced potatoes to the slow cooker.
4. Step 4: Pour the condensed cheddar cheese soup over the potatoes and mix gently to coat.
5. Step 5: Sprinkle half of the sliced onions, half of the seasoning mix, half of the cooked beef, and half of the shredded cheese evenly over the potatoes.
6. Step 6: Repeat the layering with the remaining potatoes, onions, seasoning, beef, and cheese.
7. Step 7: Drizzle the beef broth evenly over the top of the layered ingredients.
8. Step 8: Cover the slow cooker and cook on high for 4 hours, or until the potatoes are tender and the cheese is melted and bubbly.
9. Step 9: Serve hot and enjoy your delicious slow cooker beef and potato au gratin!

Tips & Variations

• For a creamier texture, add a few tablespoons of cream cheese to the cheese soup before layering.
• Substitute sharp cheddar with a mild cheese if you prefer less intensity in flavor.
• Try adding some cooked bacon bits between the layers for extra smoky flavor.
• Use sweet potatoes instead of russet potatoes for a slightly sweeter dish and a pop of color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through. This dish does not freeze well due to the creamy cheese content which may separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cheese instead of shredded cheese?

Shredded cheese melts more evenly and blends well throughout the dish. Using fresh sliced cheese can work but may result in uneven melting.

Can I prepare this dish without a slow cooker?

Yes, you can layer the ingredients in a baking dish and bake at 350°F (175°C) for about 1 to 1.5 hours until the potatoes are tender and the cheese is bubbly.

Slow Cooker Beef and Potato Au Gratin Recipe

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★★★★★

4.8 from 55 reviews

• Author: Rafael
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x

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Description

A comforting and hearty slow cooker recipe combining layers of seasoned ground beef, sliced russet potatoes, onions, and sharp cheddar cheese, all cooked together in a rich cheddar cheese soup and beef broth mixture. This classic beef and potato au gratin is perfect for an easy family dinner with minimal prep and a deliciously cheesy finish.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds ground beef
• 3 pounds peeled russet potatoes, sliced ¼ inch thick (about 7 cups)
• 1 cup thinly sliced onion

Seasonings

• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper

Other Ingredients

• 3 cups shredded sharp cheddar cheese
• ¾ cup beef broth
• 1 can (10.5 oz) condensed cheddar cheese soup

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Instructions

1. Brown the Beef: In a skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain the excess fat and set the beef aside.
2. Mix Seasoning: In a small bowl, combine paprika, garlic powder, salt, and pepper thoroughly to create the seasoning mix.
3. Layer Potatoes and Soup: Spread half of the sliced potatoes evenly in the bottom of the slow cooker. Pour the condensed cheddar cheese soup over the potatoes and gently mix to coat the potatoes.
4. Add Onion and Seasoning: Sprinkle half of the thinly sliced onions and half of the seasoning mixture evenly over the potato layer.
5. Layer Beef and Cheese: Spread half of the cooked ground beef over the onions and then sprinkle half of the shredded cheddar cheese on top.
6. Repeat Layers: Repeat the layering process by adding the remaining potatoes, soup, onions, seasoning, beef, and cheese in the slow cooker.
7. Add Broth: Drizzle the beef broth evenly over the layered ingredients in the slow cooker.
8. Cook: Cover the slow cooker with the lid and cook on high for 4 hours until the potatoes are tender and the cheese is melted and bubbly.
9. Serve: Carefully spoon out portions and serve hot as a hearty main dish.

Notes

• Make sure to slice the potatoes uniformly for even cooking.
• You can substitute the cheddar cheese soup with cream of chicken soup if desired, but it will alter the flavor.
• For a creamier texture, add a few tablespoons of cream cheese when layering.
• Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
• If you prefer, cook on low for 7-8 hours, although this will change the timing.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Main Dishes
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker beef au gratin, slow cooker potatoes, cheesy beef casserole, easy slow cooker dinner, ground beef and potatoes