Name: Slow Cooker Beef and Potato Au Gratin: The Ultimate Comfort Meal
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 pounds ground beef; 3 pounds russet potatoes, peeled and sliced ¼-inch thick (about 7 cups); 1 cup onion, thinly sliced; 1 teaspoon paprika; ½ teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon black pepper; 3 cups shredded sharp cheddar cheese; ¾ cup beef broth; 1 (10.5-ounce) can condensed cheddar cheese soup

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What if you could combine the heartiness of a meaty casserole with the cheesy, creamy decadence of potatoes au gratin into one effortless, all-in-one meal? This recipe for Slow Cooker Beef and Potato Au Gratin does exactly that. It’s the ultimate set-it-and-forget-it dinner, layering savory ground beef, tender sliced potatoes, and mountains of sharp cheddar cheese right in your crockpot. Forget juggling multiple pots and pans; this easy recipe is a complete, satisfying meal that cooks itself, filling your home with an irresistible aroma. It’s the perfect solution for a busy weeknight or a cozy Sunday dinner.

Ingredients

Ingredient	Amount/Quantity
Ground Beef	2 pounds
Russet Potatoes, peeled and sliced ¼-inch thick	3 pounds (about 7 cups)
Onion, thinly sliced	1 cup
Paprika	1 teaspoon
Garlic Powder	½ teaspoon
Salt	1 teaspoon
Black Pepper	1 teaspoon
Shredded Sharp Cheddar Cheese	3 cups
Beef Broth	¾ cup
Canned Condensed Cheddar Cheese Soup	1 (10.5-ounce) can

Timing

Preparation Time: 15 minutes
Cooking Time: 4 hours on high
Total Time: Approximately 4 hours 15 minutes

With just a few minutes of prep, your slow cooker does all the heavy lifting, making this an incredibly easy meal for any day of the week.

Step-by-Step Instructions

Step 1: Brown the Beef

In a large skillet over medium-high heat, cook the ground beef until it is nicely browned, breaking it up with a spoon as it cooks. Once it’s cooked through, carefully drain off any excess grease from the pan.

Step 2: Prepare the Seasoning Mix

In a small bowl, combine the paprika, garlic powder, salt, and pepper. Mixing the seasonings together beforehand ensures they will be distributed evenly throughout the layers of your gratin.

Step 3: Begin Layering in the Slow Cooker

Now it’s time to build your delicious casserole. Start by placing half of your sliced potatoes in an even layer at the bottom of your slow cooker. Pour the entire can of condensed cheddar cheese soup over the potatoes and gently mix it in. Sprinkle half of the sliced onions, half of your seasoning mixture, half of the browned ground beef, and half of the shredded cheddar cheese over the top.

Step 4: Repeat the Layers

Create a second, identical layer by adding the remaining potatoes, onions, seasonings, ground beef, and shredded cheese. This layering technique ensures that every bite is packed with flavor and cheesy goodness.

Step 5: Add Broth, Cover, and Cook

Finally, drizzle the beef broth as evenly as possible over the top of all the layers. Place the lid on your slow cooker, set it to the high setting, and let it cook for 4 hours. You’ll know it’s ready when the potatoes are fork-tender and the cheese is melted and bubbly.

Nutritional Information

This hearty dish is a complete meal, providing a great source of protein from the beef and carbohydrates from the potatoes. It’s a classic comfort food, perfect for fueling your family on a cold day.

Healthier Alternatives

Looking to lighten up this classic comfort dish? Here are a few simple ideas:

Leaner Meat: Substitute the ground beef with lean ground turkey or chicken to reduce the fat content.
Lighter Soup: Look for a reduced-fat or “healthy request” version of condensed cheddar cheese soup.
Reduced-Fat Cheese: Use a reduced-fat sharp cheddar cheese to cut down on calories and fat without sacrificing too much flavor.
Add Vegetables: Bulk up the nutritional value by adding a layer of steamed green beans or sautéed mushrooms.

Serving Suggestions

This Slow Cooker Beef and Potato Au Gratin is a true one-pot wonder. It’s rich, cheesy, and satisfying all on its own.

For a complete meal, serve it with a simple side salad with a light vinaigrette to cut through the richness of the gratin.
A side of steamed broccoli or green beans also pairs beautifully.
Garnish with a sprinkle of fresh chopped chives or parsley for a pop of color and fresh flavor.

Common Mistakes to Avoid

Slicing Potatoes Too Thickly: If the potato slices are too thick, they won’t cook through and become tender in the given time. Solution: Aim for a uniform ¼-inch thickness. Using a mandoline slicer is a great way to ensure all your slices are the same size.
Not Browning the Beef: While you could technically put the raw beef in the slow cooker, browning it first adds a huge amount of flavor and allows you to drain off the excess fat. Solution: Don’t skip this crucial first step!
Cooking on Low: While many slow cooker recipes offer a low-and-slow option, this dish is best cooked on high for 4 hours to ensure the potatoes cook through properly and the dish doesn’t become watery.

Storing Tips

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave until hot and bubbly. For larger amounts, you can reheat it in a casserole dish in a 350°F (175°C) oven until warmed through.

Conclusion

This Slow Cooker Beef and Potato Au Gratin is the ultimate comfort food solution for busy families. It combines the best elements of a hearty casserole and cheesy potatoes into one incredibly easy and delicious meal. The slow cooker does all the work, leaving you with a rich, savory, and satisfying dinner that everyone will love. Give this recipe a try and rediscover the magic of your crockpot! Let us know how it turns out in the comments.

FAQs

Q1. Can I use a different kind of potato?

Russet potatoes are recommended because their starchy texture helps them hold their shape while still becoming tender. However, Yukon Gold potatoes would also be a great choice.

Q2. Can I assemble this ahead of time?

It’s not recommended to assemble this dish too far in advance, as the raw potatoes can start to discolor. However, you can brown the beef and slice the potatoes and onions ahead of time and store them in the refrigerator until you’re ready to layer and cook.

Q3. Can I make this in the oven instead of a slow cooker?

Yes, you can adapt this recipe for the oven. Assemble the layers in a large, greased casserole dish, cover it tightly with foil, and bake at 375°F (190°C) for about 1 hour to 1 hour and 15 minutes, or until the potatoes are tender. Remove the foil for the last 15 minutes of baking to brown the cheese on top.

Q4. What can I use instead of condensed cheddar cheese soup?

If you’re not a fan of condensed soup, you can make a simple cheese sauce. Melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of flour to make a roux, then slowly whisk in 1 ½ cups of milk until a thick sauce forms. Remove from the heat and stir in 1 cup of shredded cheddar cheese until melted. Use this in place of the canned soup.