Serve this comfort food slow cooker beef and potato au gratin for dinner any night of the week. Thinly diced potatoes, hearty beef, and a creamy base combine to make a hearty meal for the whole family to enjoy. This is a hearty one-pot meal that is easy to whip up.
This slow cooker recipe uses ground beef to add more comfort to this russet potato dinner. This potato au gratin is one of my family’s favorite recipes. Because it’s an easy main dish that you can enjoy any night of the week or weekend.
So, next time consider trying my BBQ smashed potatoes, slow cooker taco potato recipe, or this cheesy mashed potato casserole. All of these are fantastic potato-based recipes.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- ground beef
- onion
- minced garlic
- Italian seasoning
- paprika
- black pepper
- butter
- all purpose flour
- beef broth or beef stock
- half and half
- russet potatoes
- cheddar cheese
- mozzarella cheese
- parsley or green onions
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Heat a large skillet on medium heat. Add the raw ground beef and cook with the white onion.
Once it is fully cooked, drain off the excess grease.
Once you drain the meat you will add the garlic and seasonings to the mixture. Then toss it with the meat.
Once you finish the meat mixture, heat a small saucepan on medium-high heat, add the butter, and let it melt.
Work in the flour mixing for 1 minute to make a roux.
And then slowly whisk in the beef broth and half and half into the roux. Mix until it thickens, then remove from the heat.
And, then add half of the potatoes on top, and top with a sprinkle of the cheese blend.
Then, you will add a layer of ground beef to the slow cooker.
Then add the other half of the potatoes, the other half of the onions and meat, the roux, and the remaining sharp mozzarella cheese.
Cover the slow cooker and cook on low heat for 4-5 hours or until the potato slices are tender.
Top the au gratin potatoes with fresh parsley or green onions. Then season with a touch of salt if you feel it needs to be flavored more.
Hint: Make sure to do layers of potatoes, layers of ground beef, etc. This will help create the best flavor for this slow cooker ground beef and au grain potatoes recipe.
Variations
Check out some changes you can make to this potato au gratin recipe for you to consider. This is the perfect comfort food for the whole family to enjoy.
- Chicken: Use 2-3 boneless chicken breasts or tenderloins instead of ground beef. Swap the beef for chicken broth. You want to ensure your chicken is fully cooked.
- Vegetables: Add a bag of frozen vegetables or fresh chopped vegetables. The combination of ground beef and potatoes will pair well. Green pepper, mushrooms, sweet potatoes, or other vegetables can be used.
- Spicy: For some heat, add diced jalapeno peppers, chili pepper flakes, or even hot sauce. This potato gratin is light, but you can add some nice heat factor.
- Creamy: To make it even creamier, add a cream of mushroom or chicken soup. Because the addition of these simple ingredients will transform the simple recipe.
See this classic slow cooker au gratin for a classic potato recipe.
Equipment
Equipment you will need for this recipe is a slow cooker and a large skillet for cooking the ground beef, a small saucepan for making the roux with the flour mixture, a whisk, and if you have a mandoline for slicing the potatoes that will give you evenly sliced potatoes, that works great.
I use that when making my potato au gratin, and it works like a charm every single time. However, if you decide to shred your cheese off a block, a cheese grater would be an excellent kitchen tool.
Storage
You can store any leftover cheesy beef and potatoes in a sealed container in the fridge for up to 3-4 days. Then just reheat for meals down the week. One great thing about this recipe is that it’s a great recipe to whip up and have on hand for reheating.
You are also able to freeze leftovers, but do know the texture of the cheesy mixture will alter a bit. You can also freeze for 1-2 months in a freezer-friendly container. Just thaw the mixture in the fridge the night before you plan to serve it up for dinner time or lunch.
Wendy’s Test Kitchen Tips
- You can use any type of cheese you want for this recipe, from pepper jack to sharp cheddar. The biggest thing is that I recommend shredding the cheese off a block, as pre-shredded cheese contains oil and can alter the texture of the dish.
- Grease the bottom of the slow cooker before you add in any of the ingredients to prevent sticking.
- The cooking time will vary depending on how thick or thin you slice your potatoes. So, to know if the potatoes are fully cooked, stick the potato with a fork and see if it comes out easily or not. If the potato is still tough, you need a longer cooking time. It is done when you have tender potatoes.
- Make sure to drain off the excess grease after you fry up the ground beef. Otherwise it makes the cheese sauce really greasy.
FAQs
Au gratin is a French term for the way the potatoes are cooked. Typically, it is a casserole-like dish typically paired with shredded cheese and butter and even topped with breadcrumbs.
You are welcome to peel the potatoes if you prefer or leave the skins on. However, you want a softer texture, I recommend peeling the potatoes. Because, the skins will add a chewy texture to the final dish.
Warm your potatoes in the microwave or in the oven at 350 degrees. Cover the dish and bake for 20 minutes, or until the potatoes are fully warmed through. These are both great options for reheating the potatoes.
Pairing
These are my favorite dishes to serve with this slow cooker beef and au gratin potatoes recipe:
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Slow Cooker Beef and Potato Au Gratin
Equipment
- Slow Cooker
- large skillet
- sharp knife or mandolin
Ingredients
- 2 pounds ground beef
- 1 small onion finely chopped
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning blend
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups beef broth
- 1 cup half and half
- 4 to 5 medium russet potatoes peeled and thinly sliced
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded mozzarella cheese
- Fresh chopped parsley or sliced green onions for garnish (optional)
Instructions
- Prepare the bottom and sides of a slow cooker with nonstick cooking spray.
- In a large skillet over medium heat, cook ground beef with the onions until the beef is browned and fully cooked. Drain any excess fat.
- To the skillet, add the garlic and seasonings. Stir to combine.
- In a small saucepan over medium heat, melt butter. Stir in flour and cook for about 1 minute, making a roux.
- Slowly whisk in beef broth and half and half into the roux, stirring constantly until the mixture thickens.
- Create a layer of the potatoes in the bottom of the slow cooker.
- Sprinkle a layer of the ground beef and onion mixture over the potatoes.
- Top the ground beef with a sprinkle of each of the cheeses.
- Repeat the layering process with the remaining potatoes, ground beef and onion mixture, and cheeses, ending with a layer of cheese.
- Pour the creamy sauce over the layered ingredients in the slow cooker, ensuring that it covers everything evenly.
- Cover the slow cooker and cook on low heat for 4 to 5 hours or until the potatoes are tender and the sauce is bubbly and thickened.
- Once the cooking time is complete, carefully remove the lid, and let the au gratin sit for a few minutes to settle.
- Garnish with chopped fresh parsley if desired.