Description
A comforting Slow Cooker Beef and Potatoes Au Gratin recipe that layers seasoned ground beef, thinly sliced russet potatoes, onions, and sharp cheese, slow-cooked to tender perfection. This hearty dish is easy to prepare and ideal for a family meal, combining rich flavors with a creamy, cheesy texture.
Ingredients
Beef Layer
- 1 lb. ground beef (seasoned with salt and pepper)
Potato Layer
- 3 lbs. peeled russet potatoes, sliced ¼ inch thick (about 7 cups after slicing)
Vegetables and Seasonings
- 1 cup thinly sliced white onion
- 1 tsp. paprika
- ½ tsp. garlic powder
- 1 tsp. parsley
- 1 tsp. salt
- ¼ tsp. pepper
Other Ingredients
- 3 cups shredded sharp cheese
- ½ cup beef broth (or chicken broth)
Instructions
- Brown the beef: On the stovetop, cook the ground beef in a skillet until fully browned and no longer pink. Drain off any excess fat, then season the beef with a pinch of salt and pepper for flavor.
- Mix the seasonings: In a small bowl, combine paprika, garlic powder, parsley, salt, and pepper thoroughly to create the seasoning blend.
- Layer the ingredients: Add half of the sliced potatoes into the slow cooker as the first layer. Sprinkle half of the sliced onions over the potatoes, followed by half the seasoning mixture. Next, add half of the browned beef, and then half of the shredded cheese. Repeat this layering process with the remaining potatoes, onions, seasoning, beef, and cheese.
- Add broth: Drizzle the ½ cup of beef broth evenly over the layered ingredients in the slow cooker. This will help keep the potatoes moist and enhance the flavors during cooking.
- Cook: Cover the slow cooker with its lid and cook on high heat for 4 hours. Avoid opening the lid during cooking to ensure the potatoes become tender and fully cooked.
- Serve: Once done, serve the beef and potatoes au gratin hot, enjoying the creamy, cheesy layers and rich beef flavor.
Notes
- Use russet potatoes for best texture and creaminess in the au gratin.
- Do not open the slow cooker lid during cooking to prevent heat loss and uneven cooking of potatoes.
- Sharp cheese can be substituted with a blend of cheddar and Gruyère for a different flavor profile.
- For a lighter version, substitute half of the cheese with a low-fat cheese alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
