I love this recipe because it delivers all the flavor of classic au gratin dishes with the added bonus of beef — and it’s made right in the slow cooker. That means I can prep it quickly, let it cook while I go about my day, and come back to a hot, comforting meal that tastes like it’s been slow-baked in the oven. It’s filling, family-friendly, and always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds ground beef 3 pounds russet potatoes, peeled and sliced ¼ inch thick (about 7 cups) 1 cup thinly sliced onion 1 teaspoon paprika ½ teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper 3 cups shredded sharp cheese ¾ cup beef broth 1 can condensed cheddar cheese soup
Directions
1. Cook the beef: I brown the ground beef in a skillet over medium heat until fully cooked, then drain the excess grease.
2. Mix the seasonings: In a small bowl, I stir together the paprika, garlic powder, salt, and pepper.
3. Layer the ingredients in the slow cooker: First, I add half of the sliced potatoes to the bottom of the slow cooker. I pour in the condensed cheddar cheese soup and give it a gentle stir to coat the potatoes.
Next, I layer in half of the onions, half of the seasoning mix, half of the browned ground beef, and half of the shredded cheese.
I repeat the same layers again: the remaining potatoes, onions, seasonings, beef, and cheese.
4. Add broth: I drizzle the beef broth evenly over the top to help everything cook together and stay moist.
5. Cook: I cover the slow cooker and cook on high for 4 hours, until the potatoes are tender and the cheese is bubbly and melted.
Servings and timing
Servings: 6 Prep time: 15 minutes Cook time: 4 hours (on high) Total time: 4 hours 15 minutes
Variations
I sometimes swap ground beef for ground turkey or sausage for a different flavor profile.
To sneak in some veggies, I layer in baby spinach or thinly sliced bell peppers.
For a smoky twist, I add a little smoked paprika or a splash of Worcestershire sauce to the beef.
Using a mix of sharp cheddar and Monterey Jack gives a creamier, richer cheese layer.
I’ve also made this using sweet potatoes instead of russet for a slightly sweet and savory version.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual portions or warm them in a covered baking dish in the oven at 350°F until hot. This dish also freezes well — I portion it into freezer-safe containers and thaw overnight in the fridge before reheating.
FAQs
Can I cook this on low instead of high?
Yes, I can cook it on low for 6–7 hours. I check that the potatoes are fork-tender before serving.
What type of potatoes work best?
I use russet potatoes for their soft, fluffy texture after cooking. Yukon golds also work well and hold their shape a bit better.
Can I skip the condensed cheddar soup?
If I want a less processed option, I use a homemade cheese sauce or mix together ¾ cup of heavy cream with extra shredded cheese as a replacement.
How thin should I slice the potatoes?
I slice them about ¼ inch thick so they cook evenly and become tender without falling apart.
Is this dish spicy?
Not at all — it’s mild and family-friendly. If I want more heat, I add a pinch of cayenne or use pepper jack cheese.
Conclusion
Slow Cooker Beef and Potato Au Gratin is the kind of recipe I turn to when I want something filling, comforting, and low-maintenance. With tender layers of potatoes, savory beef, and melty cheese all cooked to perfection in the slow cooker, this dish is hearty and satisfying with every bite. Whether I’m feeding a crowd or just want guaranteed leftovers, this is a favorite I keep in my regular rotation.
Brown the Ground Beef:
In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.
Mix Seasonings:
In a small bowl, combine paprika, garlic powder, salt, and pepper.
Layer Ingredients in Slow Cooker:
Start with half of the sliced potatoes at the bottom of the slow cooker. Pour in the cheddar cheese soup and mix lightly to coat.
Top with half of the onions, half of the seasoning blend, half of the cooked beef, and half of the shredded cheese.
Repeat Layers:
Repeat the layers with the remaining potatoes, onions, seasonings, beef, and cheese.
Add Broth:
Drizzle the beef broth evenly over the top of the layered ingredients.
Slow Cook:
Cover and cook on high for 4 hours, or until potatoes are fork-tender and the cheese is bubbly and golden.
Notes
For a golden top layer, transfer to a baking dish, top with extra cheese, and broil for 2–3 minutes after slow cooking.
Use Yukon Gold potatoes for a slightly creamier texture.
Optional: Add diced bell peppers or green onions for added flavor.
This dish pairs well with a crisp side salad or steamed veggies.
