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–+ servings

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.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Course crockpot, Main Course, slow cooker
Cuisine American
Servings 8

Ingredients
  

  • 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.