Slow Cooker Beef and Potato Au Gratin

Some nights you want dinner to feel like a cozy blanket. Warm, filling, and the kind of meal that makes the whole kitchen smell like something good is on the way.

That’s exactly what this slow cooker beef and potato au gratin does. Thin slices of potatoes soften into a creamy, cheesy sauce while seasoned beef cooks up tender and flavorful underneath. When you scoop into it, you get layers—savory meat, soft potatoes, and that melty top that stretches just a little.

And the best part? The slow cooker handles the long cooking time that au gratin potatoes need. You do a quick prep, layer everything in, and let it go.

YOU WILL LOVE THIS SLOW COOKER BEEF AND POTATO AU GRATIN

COMFORT FOOD WITHOUT THE OVEN: Au gratin potatoes usually take up valuable oven space. This one frees it up while still delivering that creamy, baked-style texture.

HEARTY AND FAMILY-FRIENDLY: Potatoes + beef + cheese is a classic combo for a reason. It fills everyone up and doesn’t feel fussy.

LEFTOVERS ARE EVEN BETTER: The sauce thickens as it sits, the flavors settle in, and it reheats like a dream for lunches and easy dinners.

WHAT IS BEEF AND POTATO AU GRATIN?

Potatoes au gratin are thinly sliced potatoes cooked in a creamy sauce and finished with cheese. Traditionally, it’s baked until the potatoes are tender and the top is golden.

This slow cooker version keeps all the good parts—soft potatoes, creamy layers, cheesy flavor—but swaps the oven for low, steady heat. That gentle cook is perfect for potatoes, and it gives you time for the flavors to blend without babysitting a casserole dish.

Adding beef turns it into a complete meal. No side dish required. Just scoop and serve.

SLOW COOKER BEEF AND POTATO AU GRATIN INGREDIENTS

Every ingredient in this recipe has a job. The potatoes bring comfort, the beef adds richness, and the sauce ties it all together into that creamy au gratin bite.

Produce

• yellow onion

• garlic

• Yukon gold potatoes (or russets)

Protein

• lean ground beef

Dairy

• butter

• whole milk (or half-and-half)

• shredded cheddar cheese

• shredded mozzarella (or gruyère)

Pantry

• beef broth

• all-purpose flour

• Worcestershire sauce

Seasonings

• salt

• black pepper

• paprika

• dried thyme (or Italian seasoning)

You’ll need:

• 2 pounds Yukon gold potatoes, peeled (optional) and sliced ⅛-inch thick

• 1 pound lean ground beef (85/15 or 90/10)

• 1 cup yellow onion, diced

• 2 teaspoons minced garlic

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1½ cups beef broth

• 1½ cups whole milk (or half-and-half for extra creaminess)

• 1 tablespoon Worcestershire sauce

• 1 teaspoon paprika

• 1 teaspoon dried thyme (or 1½ teaspoons Italian seasoning)

• 1¼ teaspoons salt, divided (plus more to taste)

• ½ teaspoon black pepper

• 2 cups shredded cheddar cheese, divided

• 1½ cups shredded mozzarella (or gruyère), divided

• chopped parsley for garnish (optional)

PRO TIP: Pre-shred cheese melts smoother than the bagged kind. Bagged cheese works, but it can make the sauce a little grainy because of the anti-caking ingredients.

THE BEST POTATOES FOR AU GRATIN IN A SLOW COOKER

Yukon gold potatoes are my top pick here. They hold their shape, cook up tender, and have a naturally buttery flavor that fits this dish perfectly.

Russets also work. They’re starchier, so the sauce thickens a little more, and the layers soften faster. If you use russets, slice them evenly and don’t skip seasoning the layers—potatoes need salt to taste like anything.

OUR RECIPE DEVELOPER SAYS
Slice the potatoes as evenly as you can. A mandoline makes quick work of it, but a sharp knife is fine—just aim for consistent thickness so everything cooks at the same pace.

HOW TO MAKE SLOW COOKER BEEF AND POTATO AU GRATIN

This is a layered recipe. Nothing complicated. Once it’s stacked in the crock, you’re basically done.

STEP ONE: Brown the beef

In a large skillet over medium-high heat, cook the ground beef until it’s almost done, breaking it up as you go.

Add the diced onion and cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds.

Drain any excess grease and season with ½ teaspoon salt, ½ teaspoon paprika, and ¼ teaspoon black pepper. Set aside.

PRO TIP: Don’t skip browning the beef. If you put raw ground beef in the slow cooker, it can clump and give the dish a “boiled” texture instead of that savory, cooked flavor.

STEP TWO: Make the creamy sauce

In the same skillet (wipe it out if there’s a lot of grease), melt the butter over medium heat.

Whisk in the flour and cook for 1 minute. It should look like a paste.

Slowly whisk in the beef broth, then the milk. Keep whisking until smooth.

Stir in Worcestershire sauce, thyme, remaining salt, and remaining black pepper. Let it simmer for 2 to 3 minutes, just until it thickens slightly.

Remove from heat.

PRO TIP: If your sauce looks lumpy, it usually just needs more whisking. Pouring the liquid in slowly helps, too.

STEP THREE: Prep the slow cooker

Spray the inside of a 6-quart slow cooker with nonstick cooking spray, or lightly butter it.

STEP FOUR: Layer the potatoes, beef, sauce, and cheese

Add a layer of sliced potatoes (about one-third of them) to the bottom of the slow cooker.

Spoon one-third of the beef mixture over the potatoes.

Pour about one-third of the sauce over the layer, then sprinkle with a handful of cheddar and mozzarella.

Repeat the layers two more times, finishing with sauce and the remaining cheese on top.

OUR RECIPE DEVELOPER SAYS
Try not to pack the potatoes down. You want the sauce to flow between the slices so everything cooks evenly.

STEP FIVE: Cook low and slow

Cover and cook on LOW for 6 to 7 hours, until the potatoes are fork-tender.

The exact time depends on how thick your slices are and how hot your slow cooker runs.

STEP SIX: Rest before serving

Turn off the slow cooker and let the au gratin rest for 15 to 20 minutes with the lid slightly cracked.

This gives the sauce time to set up so you get nice scoops instead of a runny pile.

Garnish with chopped parsley if you want a little color.

SUBSTITUTIONS AND ADDITIONS

This recipe is easy to tweak, and it still turns out cozy and satisfying.

BEEF: Ground turkey or ground chicken works if you want something lighter. If you use a higher-fat beef, drain it well so the sauce doesn’t get greasy.

POTATOES: Yukon gold and russet are the easiest choices. Red potatoes can work, but they take longer to soften and the texture is a little firmer.

CHEESE: Swap mozzarella for gruyère, Monterey jack, or a white cheddar blend. If you like a sharper bite, use extra sharp cheddar for at least half of the cheese.

VEGGIES: Add sliced mushrooms when you cook the onion, or stir in 1 cup of thawed frozen peas during the last 20 minutes for a pop of sweetness.

SPICE: A pinch of cayenne or red pepper flakes adds gentle heat without turning it into a spicy dish.

EXTRA CREAMY: Replace ½ cup of milk with ½ cup sour cream and stir it into the sauce off the heat. Don’t boil it, or it can split.

TROUBLESHOOTING SLOW COOKER AU GRATIN

Slow Cooker Beef and Potato Au Gratin Recipe

Slow Cooker Beef and Potato Au Gratin is the ultimate Crockpot ground beef recipe for busy weeknights. If you are looking for easy potato casserole ideas that rank high on the comfort food scale, this is it. We take tender Yukon gold potatoes and layer them with savory browned beef, onions, and a rich homemade cheese sauce. It cooks low and slow for 6 hours until everything is tender and bubbly. This is a great alternative to Hamburger Helper that uses real ingredients.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Total Time 6 hours hrs 50 minutes mins

Course crockpot, Main Course, slow cooker

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 2 pounds Yukon gold potatoes peeled (optional) and sliced ⅛-inch thick
• 1 pound lean ground beef
• 1 cup yellow onion diced
• 2 teaspoons minced garlic
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups beef broth
• 1½ cups whole milk or half-and-half
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon dried thyme or 1½ teaspoons Italian seasoning
• 1¼ teaspoons salt divided (plus more to taste)
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese divided
• 1½ cups shredded mozzarella or gruyère, divided
• chopped parsley for garnish optional

Instructions

 

• In a large skillet over medium-high heat, brown the ground beef until almost cooked through. Add onion and cook 3 to 4 minutes until softened. Stir in garlic for 30 seconds. Drain grease. Season with ½ teaspoon salt, ½ teaspoon paprika, and ¼ teaspoon black pepper.
• In the same skillet over medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in beef broth, then milk, until smooth. Stir in Worcestershire sauce, thyme, remaining salt, remaining paprika, and remaining black pepper. Simmer 2 to 3 minutes until slightly thickened. Remove from heat.
• Spray a 6-quart slow cooker with nonstick cooking spray (or lightly butter it).
• Layer one-third of the potatoes in the bottom. Top with one-third of the beef, one-third of the sauce, and a sprinkle of cheddar and mozzarella. Repeat two more times, finishing with sauce and the remaining cheese.
• Cover and cook on LOW for 6 to 7 hours, until potatoes are fork-tender.
• Turn off the slow cooker and rest 15 to 20 minutes with the lid slightly cracked. Garnish with parsley and serve.

Notes

• Slice potatoes evenly so they cook at the same speed.
• For the smoothest melt, shred cheese from a block.
• If the dish looks loose when it finishes cooking, let it rest a full 20 minutes before serving.