Slow Cooker Beef and Potato Au Gratin
360 CommentsUpdated Mar 10, 2026
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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 Russet potatoes, ground beef, and simple flavors, your family will love this dinner choice.
Featured Comment
“I tried this and it was amazing. Definitely cooking it again and again. The taste was so good. Wish I could show you photo of mine.”
This is a stick-to-your-ribs, meat-and-potatoes recipe! Who knew you could make potatoes au gratin with ground beef? Potatoes au gratin are similar to scalloped potatoes but have cheese added. The potatoes get ultra tender, and the flavors meld together perfectly during the slow cooking time. We love making crockpot recipes with ground beef.
I love a comforting one-pot meal in the slow cooker like this one and my Crockpot Chicken, Potatoes and Green Beans Recipe or Crockpot Pot Roast.
Key Ingredients
Potatoes: Just need cheap russet potatoes for this.
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.
How to Make Potatoes Au Gratin with Beef
- Layer sliced potatoes with seasoned beef, onions, spices, and cheese in the crockpot.
- Pour broth over the layers, then cover and cook until the potatoes are fork-tender.
- Let it rest briefly, then scoop and serve while hot and cheesy.
Tips & Variations
Potato Type: Use any potato (red, gold, or white). Just be sure they are thinly sliced. You can even use sweet potatoes for an entirely different meal.
Skins: You can leave the skin on the potatoes if desired; it’s a personal preference.
Meat Swap: Brown one pound of bacon, crumble and use it in place of the beef in this recipe. You can also use ground turkey.
Change up the Cheese: Use Swiss cheese or pepper Jack for a totally different flavored meal.
Serving Suggestions
Here is how I serve this easy ground beef dinner:
Toppings: Though this slow cooker beef and potatoes is great as-is, you can top it with freshly ground pepper, hot sauce, green onions and sour cream.
Sides: Add a vegetable such as buttered corn, green beans or a salad. Of course, don’t forget the bread!
Do I have to brown the meat?
Yes. For this meal, it is very important to brown the beef first. If you don’t, the meat will release too much liquid and end up with a meatloaf-like consistency.
Slow Cooker Beef and Potatoes Au Gratin Recipe
How to Video
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!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Storing and Reheating:
Store the leftover beef and potatoes in the fridge for up to four days. I personally don’t think this freezes well, so eat leftovers up promptly.
More Slow Cooker Recipes with Ground Beef
John Wayne Casserole and Hamburger Potato Casserole are layered, cheesy dishes made with ground beef, potatoes, and plenty of flavor—perfect for feeding a hungry crowd.
For something more versatile, Slow Cooker Ground Beef is great for prepping meals ahead, while Crockpot Salisbury Steak simmers in rich gravy with onions and mushrooms.
If you’re in the mood for cozy and satisfying, the Slow Cooker Chili is hearty and bold, and Slow Cooker Hamburger Hash is a one-pot mix of beef, potatoes, and veggies.
I had been craving meat & potatoes comfort food & always like an easy to make recipe. This dish didn’t disappoint on either. I had to use a round/circular crock pot which I think is less than 6 qt so I was a little nervous. I guess it didn’t matter because it turned out quite well. Mine was not runny, watery, or soupy at all. The consistency was that of a delicious m & p cheesy comfort food. I amped up the seasoning amounts & tossed in a small amount of finely chopped jalapenos. I also substituted avocado oil Beyond Beef, it still felt like meat and potatoes. I was very pleased with the results. It was delicious. I will be making this again. Thank you Sarah!
Very simple to put together and tasted delicious! I subbed Italian seasoning for the parsley and only did half of the cheese before cooking. I added the other half on top for the last 10 minutes in the slow cooker.
I tried this and it was amazing. Definitely cooking it again and again. The taste was so good. Wish I could show you photo of mine.
I added Montreal steak seasoning and added minced onions to the beef. Sprinkled a couple tablespoons of flour over the ground beef, and added a couple tbsp tomato paste. I also used frozen hash brown potatoes instead of mashed, used smoked paprika and increased the beef to 2 lbs. Also threw in some red and green bell peppers as the beef was browning. Made it more like shepherd’s pie. Very good.
I love your adaptions.
I made this recipe as directed, it was tasteless as if no seasoning had been added, also it was a little watery.
Recipes should be tested by others before posting.
You have to taste your food as you are cooking it like most recipes. If there is not enough seasoning then add more and cooking for longer thickens the gravy up as well. Nothing wrong with this recipe. Reading other comments on here seems you were the only one with a problem. You can make it your own by adding different things.!
Good luck on next try
Slow cookers require less liquid in the recipe than oven or stovetop cooking, so watch what you add if it is liquid or has liquid in it. Also ground herbs and spices tend to lose their flavor in slow cookers, so adjust them to what you want. Finally, you can thicken the gravy by a couple of ways – the gravy thickens as it cools, so remove the lid and let it cool about 20 minutes before serving – it will still be plenty hot. Or, turn to high (if not already on that setting) and cook 30-60 minutes longer or till it’s how you like it.
I followed the recipe exactly and mine came out sort of like a soup and not near enough cheese. The flavor was great and there but I have never had potatoes any gratin that is watery. I looked back at the photos on the blog and I see a puddle of the broth at the bottom of the finished product photo which is what mine looked like. However, I thought potatoes au gratin is supposed to be cheesy or creamy in a way and not soupy. Giving this three stars because my husband still enjoyed the flavor.
Yummy! Next time I make this I would add 1/2 pound hamburger and more cheese. Loved the seasoning.
We loved it- husband said one of the best! Left-overs went day by day- I have an 8 qt slow cooker so made large amt- just put 2 cans mushroom soup in it. I do think it needs the creaminess of the soup. It is needed to cover the potatoes so they cook tender anyway. Every day husband had for lunch and he raved about it. I had a dinner out of it during the week- luxury! I used 1 garlic mushroom and 1 mushroom soup- next time will just both regular mushroom. Was too garlicky for me but still delicious.I served mine with sour cream. Just loved this meal!!
Besides the recipes, I always enjoy the music in your videos.
Thanks Andy! Many people do not like the music! LOL I do have some new music coming soon.
I would not add any salt next time as there’s always enough in the cheese