Slow Cooker Beef and Potato Au Gratin


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If you’re looking for a hearty meal, this Slow Cooker Beef and Potato Au Gratin is the perfect recipe to try. Packed with hearty Russet potatoes, ground beef, and simple flavors, your family will love this dinner choice.

I love a hearty one-pot meal in the slow cooker like this one and my Seasoned Chicken and Veggies Recipe or Homestyle Pot Roast Dinner.

cooked beef and potatoes in a crockpot.
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What is potato au gratin?

Au gratin potatoes are often confused with scalloped potatoes because they look similar. While scalloped potatoes typically call for a mix of milk and heavy cream, potato au gratin ingredients include lots of shredded cheese between its layers.

For this particular recipe, a combination of ground beef, white onion, and shredded sharp cheese are layered before slowly being cooked to perfection. Who knew you could make potatoes au gratin with ground beef?

Recipe Ingredients

ingredients for potato gratin on table.
  • Potatoes: The potatoes go in the slow cooker peeled; though I don’t mind skin on for most recipes, this one tastes great without. Be sure the potatoes are thinly sliced.
  • Ground Beef: Adding beef to the recipe makes this au gratin potato dish a complete meal.
  • Seasonings: These potatoes need heavy seasoning, so I went heavy with salt and pepper and added garlic powder, paprika, and parsley.
  • Onion: White onion adds flavor and heartiness to this delicious casserole recipe.
  • Beef broth: Evenly poured over all the layers to help everything cook evenly. Chicken broth works in a pinch!
  • Cheese: It’s best to use a block of sharp cheddar cheese for shredding as it melts the best in meals like this.
Images showing how to make beef and potato gratin.

Step One – Brown ground beef on the stovetop in a large skillet; add salt and pepper to taste.

Step Two – Mix the paprika, garlic powder, parsley, salt, and pepper in a small bowl.

Step Three Peel and slice russet potatoes thinly and lay them on the bottom of a 6-quart slow cooker. Add half of the potatoes to the slow cooker. Sprinkle over half of the onions and half of the seasonings.

Step Four – Add half of the meat.

4 images showing how to assemble beef potato gratin.

Step Five – Sprinkle over half of the cheese.

Step Six – Add the remaining potato slices, seasoning, and onion.

Step Seven – Add the remaining beef.

Step Eight – Sprinkle over the remaining cheese and drizzle over the beef broth.

close up of beef and potatoes on a spatula.

How to serve

  • Since this is a one-pot meal, you can serve it as-is by scooping a nice serving into a bowl. If anything, garnish the top with fresh parsley.
  • You can’t go wrong with sour cream and extra cheese for additional tasty topping suggestions.
  • This is a proper comfort food, so garlic bread, garlic sticks, or homemade rolls also complement this casserole perfectly.
overhead shot of beef gratin in slow cooker and on plates.

Recipe FAQs

Can I use bacon instead of ground beef?

Yes! Brown one package (12-16 ounces) of bacon, crumble and use it in place of the beef in this recipe. You can also use ground turkey.

Can I use a different type of potato?

Use any potatoes (red, gold, or white potatoes). Just be sure they are thinly sliced. You can even use sweet potatoes for an entirely different meal.

How do I make this recipe thicker?

You can stir together a can of mushroom soup with the beef broth before pouring it over the finished layers.

How do I store leftovers?

Add any remaining beef and potatoes to an airtight container and store in the fridge for up to 4 days. Reheat the leftovers on the stove top over medium heat.

Is it necessary to peel potatoes?

You can leave the skin on the potatoes if desired; it’s a personal preference.

Plates of beef gratin with fork.

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close up of beef and potatoes on a spatula.

Slow Cooker Beef and Potatoes Au Gratin

4.42 from 56 votes
Prep Time: 25 minutes
Total Time: 4 hours 25 minutes
Servings: 6
Beef, Potatoes and Cheese layered in the slow cooker. A complete meal that is easily put together.


  • 1 lb. ground beef, plus a touch of salt and pepper to season
  • 3 lbs. peeled russet potatoes, sliced a ¼ inch thick (about 7 cups total after being sliced)
  • 1 cup thinly sliced white onion
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • 1 tsp. parsley
  • 1 tsp salt
  • ¼ tsp. pepper
  • 3 cups shredded sharp cheese
  • ½ cup beef broth, or chicken broth


  • Brown the ground beef on the stove top, drain fat. Add a touch of salt and pepper to season.
  • In a small bowl combine the paprika, garlic powder, parsley, salt and pepper.
  • Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese. Repeat the layers again.
  • Drizzle over the broth evenly over the layers.
  • Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft.
  • Serve and enjoy!

How to Video

Sarah’s Notes

Can I use a different kind of potato?
Use any type of potatoes (red potatoes, gold potatoes, or white potatoes). Just be sure to thinly slice them. You can even use sweet potatoes for an entirely different meal.
Can I use bacon instead of ground beef?
Yes, you can use 12-16 ounces of cooked and crumbled bacon instead of ground beef.


Calories: 556kcal | Carbohydrates: 45g | Protein: 35g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 108mg | Sodium: 874mg | Potassium: 1317mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 17mg | Calcium: 454mg | Iron: 4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

Need an Instant Pot Version of this? Try this version:

Instant Pot Beef and Potato Au Gratin from The Centsable Shoppin’

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Recipe Rating


  1. Rlych says:

    2 stars
    It was ok. I found it very bland. Next time I would add more seasonings . And perhaps something to make it creamier.

    1. C Stewart says:

      I don’t think 1/2 a cup of broth is going to cook the potatoes. And is broth really what you want to mix with cheese? No, it should be milk. At least 3/4 of a cup.

      1. Sarah Olson says:

        You can use milk but I wouldn’t add to much or it will soupy.

  2. Angel Whisperz says:

    3 stars
    Not crazy about it. It was edible. Very bland. Threw away about half of it. Will not make again.

  3. Suzi McK says:

    5 stars
    I add a little milk with the beef broth. Add minced garlic and Gruyère and sharp cheddar cheese. Also add onion powder with the other seasonings. Incredible.

  4. Kristen says:

    Will be making this on Tuesday. I work was wondering if we can set it to low for longer?

    1. Sarah Olson says:

      I have not tested. Though I think it world only need 6 hours on low.

  5. Kimmy Lucas says:

    5 stars
    So yummy! Pretty sure my husband had fourths

  6. Laura says:

    5 stars
    Used about 3/4 of the potatoes in the recipe before I ran out. Peeled and chopped carrots to make up for the rest. Turned out GREAT!