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.
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
- 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.
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.
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.
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.
Recipe FAQs
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.
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.
You can stir together a can of mushroom soup with the beef broth before pouring it over the finished layers.
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.
You can leave the skin on the potatoes if desired; it’s a personal preference.
Try more of my ground beef recipes:
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Slow Cooker Beef and Potatoes Au Gratin
Ingredients:
- 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
Instructions:
- 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:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Need an Instant Pot Version of this? Try this version:
Instant Pot Beef and Potato Au Gratin from The Centsable Shoppin’
Anonymous says
Can you make in IP
Sarah Olson says
I have not tested, you would need to add more liquid.
Anonymous says
Meh
Lori Miner says
Made this casserole for my hubby that is so picky.
He LOVED it and went back for seconds. I didn’t alter the recipe it at all!
Very tasty! Thanks for sharing it!
Step says
Can I use a 20 oz bag of frozen shredded potatoes with this recipe?
Sarah Olson says
It’s hard to say without testing it first, I apologize.
Anonymous says
Did you make the seasoning twice for both layers or once? Doesn’t look like enough seasoning otherwise?
Sarah Olson says
I make the seasonings once, then divide it. You can add more if you’d like.
Constance says
Could I cook on low for 8 hours, and .. if doubled, would 8 hours on low work, as well?
Sarah Olson says
This one may be ok for 6 hours on low, it’s too thick of a recipe for any longer (even if doubled).
Linda Lybbert says
Do you have similar recipe that use cheese soup and ham…love to try that. Bacon addition Timon this recipe sounds sooo good.
Sarah Olson says
I do not, but that sounds great.
jackie says
Looks delish and so easy for busy week nights. Cant wait to try this one!
Shevaun says
Delish!! Will be a doable at our house. Thanks for sharing!
rebekah says
Can this be doubled?
Sarah Olson says
Yes, though you will need to add additional time.
Sherry Jackson says
Can you use canned pre-cut potatoes?
Sarah Olson says
I have not tried, I think it would have a different consistency.
Anonymous says
None au gratiny at all.