Introduction

This Slow Cooker Beef and Potatoes Au Gratin is a comforting, hearty dish perfect for busy weeknights. Layers of seasoned ground beef, tender potatoes, and melted sharp cheese come together in the slow cooker for an easy, satisfying meal.

This image shows a white slow cooker filled with a layered dish. The bottom layer consists of round, golden-brown potato slices with a shiny, slightly oily surface. On top of the potatoes, there is a generous layer of cooked ground beef, dark brown with a crumbly texture, mixed with small bits of herbs and finely chopped onions. A wooden spoon is lifting a scoop of the dish, showing the layers clearly: the golden potato slices at the bottom and the beef layer on top, sprinkled with small green herb pieces for color contrast. The slow cooker sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ground beef (plus a touch of salt and pepper to season)
3 lbs. peeled russet potatoes, sliced ¼ inch thick (about 7 cups total after slicing)
1 cup thinly sliced white onion
1 tsp. paprika
½ tsp. garlic powder
1 tsp. parsley
1 tsp. salt
¼ tsp. pepper
3 cups shredded sharp cheese
½ cup beef broth (or chicken broth)

Instructions

Step 1: Brown the ground beef on the stove top over medium heat until fully cooked. Drain the fat and season with a touch of salt and pepper.
Step 2: In a small bowl, mix together the paprika, garlic powder, parsley, salt, and pepper.
Step 3: Layer half of the sliced potatoes in the bottom of the slow cooker. Sprinkle half of the onions, half of the seasoning mix, half of the cooked beef, and half of the shredded cheese evenly over the potatoes.
Step 4: Repeat the layers with the remaining potatoes, onions, seasoning, beef, and cheese.
Step 5: Drizzle the beef broth evenly over all the layers.
Step 6: Cover the slow cooker and cook on high for 4 hours. Avoid opening the lid during cooking to ensure the potatoes become tender.
Step 7: Once cooked, serve warm and enjoy your creamy beef and potatoes au gratin!

Tips & Variations

For extra creaminess, add a splash of heavy cream or sour cream before layering the cheese.
Try substituting cheddar cheese with Gruyère or mozzarella for a different flavor.
Add a pinch of cayenne pepper to the seasoning mix for a subtle spicy kick.
If you prefer softer onions, sauté them briefly before layering.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave individual portions until hot. Avoid reheating multiple times to preserve texture and flavor.

How to Serve

A close-up image of a thick slice of cottage pie on a white plate with a white marbled surface background. The bottom layer consists of chunky golden potato pieces, above them is a thick layer of brown cooked ground beef mixed with small bits of onion, and the top layer is a generous covering of melted golden-brown cheese with a bubbly, slightly crispy texture. The cheese is richly browned in spots, adding a crispy look, and finely chopped herbs are sprinkled on top for a touch of green. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes work best for their starchy texture, which becomes tender and creamy when cooked slowly. You can use Yukon Golds, but waxy potatoes like red or new potatoes may not achieve the same creamy texture.

Is it necessary to cook the beef before layering?

Yes, browning the beef beforehand ensures it is fully cooked and adds flavor. Cooking it in the slow cooker raw may result in unevenly cooked meat and less flavor development.