Slow Cooker Beef Potatoes

This slow cooker beef and potato au gratin recipe turns your everyday staples into a bubbling tray of cheesy, hearty comfort. With only a few minutes of hands-on prep, it becomes the set-it-and-forget-it meal everyone wants after a long day. It is rich, deeply savory, and always hits the spot for family dinners or potlucks.

My family first tried this out of necessity on a busy weeknight now my teens ask for it whenever we need something cozy and filling

Ingredients

• Ground beef: two pounds adds meatiness and satiety look for fresh with a little fat for flavor
• Russet potatoes: three pounds tender and perfect for layering pick firm with no green tinges
• Onion: one cup thinly sliced for sweetness choose sweet or yellow for best flavor
• Paprika: one teaspoon adds smoky aroma use fresh spice for best results
• Garlic powder: half a teaspoon brings depth check that it is not clumped
• Salt: one teaspoon enhances the overall flavor stick to kosher for even seasoning
• Black pepper: one teaspoon delivers a little bite use freshly cracked if possible
• Sharp cheddar cheese: three cups for gooey texture and bold flavor grate it yourself for best melt
• Beef broth: three quarters cup moistens the layers and deepens savoriness use low-sodium if preferred
• Condensed cheddar cheese soup: one can makes sauce extra creamy look for quality brands with real cheese

Step-by-Step Instructions

Brown the Beef:

In a large skillet over medium-high heat break up and cook the ground beef until fully browned and no longer pink this removes excess moisture and intensifies the flavor drain off any grease

Mix the Seasonings:

Combine paprika garlic powder salt and black pepper in a small bowl by mixing them ahead you ensure even seasoning in every bite

First Layer Assembly:

Add half the sliced potatoes to your slow cooker arrange them evenly then spoon all condensed cheddar soup over the top and toss gently to coat layer with half the onions half the seasoning blend half the browned beef and half the shredded cheddar cheese this base ensures every forkful is cheesy and well seasoned

Second Layer Assembly:

Repeat the layers with the remaining potatoes onions seasonings beef and cheddar cheese stacking up the flavor and texture

Add Broth and Slow Cook:

Evenly pour the beef broth over everything which will steam and blend the flavors cover and cook on high for about 4 hours until potatoes are fork-tender and the cheese is irresistibly bubbly

Let Rest and Serve:

Turn off the slow cooker and let the dish sit uncovered for about 10 minutes this helps it firm up for cleaner serving slices then serve warm with a garnish if you like

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I always get the sharpest cheddar I can find since it melts smoothly and stands up to the rich beef I remember making this after a winter soccer practice and my kids swore it was the best post-game dinner ever

Storage Tips

Cool the au gratin completely before transferring to airtight containers Store in the refrigerator for up to four days or freeze in individual portions for up to two months When reheating cover and warm in a 350F oven until hot throughout This prevents the cheese from drying out

Ingredient Substitutions

Monterey Jack or Colby-Jack can step in for cheddar if you are looking for a milder flavor Use ground turkey or chicken for a lighter version If you need to avoid condensed soup make a quick cheese sauce using butter milk and extra shredded cheese

Serving Suggestions

Pair with a crisp green salad or simple roasted vegetables for a full dinner For a special touch top each serving with a sprinkle of chives or a dollop of sour cream Makes fantastic leftovers as an open-faced sandwich or even tucked into a tortilla like a burrito

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About Au Gratin

Au gratin is a classic French technique meaning topped with cheese and browned My version marries this French comfort with American slow cooker convenience making it weeknight accessible while still totally indulgent

Recipe FAQs

→ What type of potatoes work best for this dish?

Russet potatoes are ideal due to their starchy texture, which softens nicely while holding shape during slow cooking.

→ Can I prepare the dish ahead of time?

Yes, assembly can be done up to 12 hours in advance. Store covered in the refrigerator and add extra cooking time if starting cold.

→ How thick should the potato slices be?

Slice potatoes about ¼ inch thick to ensure even cooking and proper layering throughout the gratin.

→ Are there alternatives to cheddar cheese for this dish?

Monterey Jack, Colby-Jack, or pepper jack cheeses make great substitutes and offer different flavor variations.

→ Can I add vegetables to this dish?

Yes, frozen peas, corn, or diced green chiles can be added to introduce extra color and flavor without additional prep.