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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Seasoning: In a small bowl, combine paprika, garlic powder, salt, and pepper thoroughly to create the seasoning mix.
- 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.
- Add Onion and Seasoning: Sprinkle half of the thinly sliced onions and half of the seasoning mixture evenly over the potato layer.
- 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.
- Repeat Layers: Repeat the layering process by adding the remaining potatoes, soup, onions, seasoning, beef, and cheese in the slow cooker.
- Add Broth: Drizzle the beef broth evenly over the layered ingredients in the slow cooker.
- 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.
- 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
