Description
This Slow Cooker Beef and Potato Au Gratin recipe combines layers of tender potatoes, savory ground beef, and a creamy cheese sauce cooked slowly to perfection. Infused with Italian seasoning and paprika, the dish is topped with melted cheddar and mozzarella cheeses for a rich, comforting meal ideal for family dinners or gatherings.
Ingredients
Meat Mixture
- 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
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup half and half
Potatoes and Cheese
- 4 to 5 medium russet potatoes, peeled and thinly sliced
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
Garnish
- Fresh chopped parsley or sliced green onions (optional)
Instructions
- Prepare the slow cooker: Spray the bottom and sides of the slow cooker with nonstick cooking spray to prevent sticking during cooking.
- Cook the beef and onions: In a large skillet over medium heat, cook the ground beef with the finely chopped onion until the beef is browned and fully cooked. Drain any excess fat to avoid greasiness.
- Add seasonings: Stir in minced garlic, Italian seasoning, paprika, salt, and black pepper into the beef mixture, mixing well to combine the flavors evenly.
- Make the roux: In a small saucepan over medium heat, melt the butter, then stir in the flour and cook for about 1 minute, allowing it to form a roux which will thicken the sauce.
- Prepare the sauce: Slowly whisk in the beef broth and half and half into the roux, stirring constantly until the sauce thickens and becomes smooth.
- Layer potatoes: Create an even layer of thinly sliced potatoes in the bottom of the slow cooker to form the base of the au gratin.
- Add beef layer: Sprinkle a layer of the beef and onion mixture over the potatoes.
- Add cheese: Evenly distribute a portion of cheddar and mozzarella cheeses over the beef layer.
- Repeat layers: Continue layering the potatoes, beef mixture, and cheeses, making sure to end with a final layer of cheese on top.
- Add sauce: Pour the creamy sauce evenly over the layered ingredients, ensuring it covers all the layers to meld them together during cooking.
- Cook: 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.
- Rest and garnish: After cooking, carefully remove the lid and let the au gratin sit for a few minutes to set. Garnish with freshly chopped parsley or sliced green onions if desired before serving.
Notes
- Ensure potatoes are sliced thinly and evenly for uniform cooking.
- Do not skip draining excess fat from the cooked beef to keep the dish from becoming greasy.
- You can substitute half and half with whole milk and heavy cream combined if desired.
- For a stronger flavor, consider adding a pinch of nutmeg to the sauce.
- This dish can be reheated gently in the slow cooker or oven for leftovers.
