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Beef and Potato Au Gratin

gutenrecipes.com
Indulge in this easy slow cooker beef and potato au gratin, a hearty meal perfect for chilly days. Enjoy layers of tender beef and creamy potato gratin!
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Temps de préparation 15 minutes
Temps de cuisson 45 minutes
Temps total 1 heure
Type de plat Lunch
Cuisine American
Portions 4 slices
Calories 375 kcal

Ingredients
  

For the Beef Layer:

  • 1 lb ground beef – Choose 80/20 for richness or leaner beef for a lighter option
  • 1 small white onion finely diced – Adds a subtle sweetness and depth
  • 2 cloves garlic minced – Enhances the beef’s natural flavors
  • 1 teaspoon salt – Adjust to taste
  • ½ teaspoon black pepper – Balances the flavors
  • ½ teaspoon smoked paprika – Adds a mild smoky note
  • ½ teaspoon dried thyme – Infuses a warm earthy aroma
  • ¾ cup beef broth – Keeps the beef mixture juicy and flavorful

For the Potato Layer:

  • 3 large russet potatoes thinly sliced – Starchy potatoes create the best texture
  • 1 teaspoon salt – Enhances natural potato flavor
  • ½ teaspoon black pepper – Adds a slight kick
  • ½ teaspoon garlic powder – Boosts depth of flavor
  • ½ teaspoon onion powder

For the Cheese Sauce:

  • 2 tablespoons unsalted butter – Creates a rich base
  • 2 tablespoons all-purpose flour – Thickens the sauce to perfection
  • 1 ½ cups whole milk – Results in a creamy consistency
  • ¾ cup sharp cheddar cheese shredded – Provides bold, tangy notes
  • ½ cup mozzarella cheese shredded – Melts into a gooey, stretchy layer
  • ½ teaspoon Dijon mustard – Elevates the cheese sauce with a hint of tang
  • ¼ teaspoon nutmeg optional – Adds warmth and depth

For the Topping:

  • ½ cup aged cheddar cheese shredded – Gives a crispy, golden finish
  • ¼ cup grated Parmesan cheese – Adds a salty nutty bite
  • 1 tablespoon fresh parsley chopped – Optional, for a fresh pop of color

Instructions
 

Step 1: Prepare the Savory Beef Filling

  • Sauté the beef – Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spatula, until browned.
  • Build the flavor, stir in the diced onion and minced garlic, cooking for 2–3 minutes until the onion softens.
  • Enhance the taste – Sprinkle in smoked paprika, dried thyme, salt, and black pepper. Stir well to coat the beef in the seasonings.
  • Deglaze with broth – Pour in ¾ cup beef broth, scraping up any browned bits from the bottom of the pan for extra depth of flavor. Let it simmer for 3–4 minutes, then remove from heat and set aside.

Step 2: Create the Velvety Cheese Sauce

  • Start with a roux – In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for 1–2 minutes until it forms a smooth paste.
  • Slowly add liquid – Gradually pour in 1 ½ cups whole milk, whisking constantly to keep the mixture lump-free. Let it thicken slightly.
  • Melt the cheese – Add the sharp cheddar and mozzarella cheese, stirring until completely melted and silky smooth.
  • Season to perfection – Mix in Dijon mustard, a pinch of nutmeg (for subtle warmth), salt, and pepper. Remove from heat.

Step 3: Assemble the Layers for Ultimate Flavor

  • Preheat the oven – Set to 375°F (190°C), and grease a 9x13-inch baking dish with butter.
  • Layer the ingredients:
  • Base layer: Arrange half of the thinly sliced potatoes in an even layer at the bottom of the dish. Lightly season with garlic powder, onion powder, salt, and pepper.
  • Hearty filling: Spread half of the beef mixture evenly over the potatoes.
  • Creamy richness: Drizzle with half of the cheese sauce.
  • Repeat the process with the remaining potatoes, beef, and cheese sauce.
  • The finishing touch – Sprinkle a mix of shredded sharp cheddar and freshly grated Parmesan on top for a crispy, cheesy crust.

Step 4: Bake Until Golden and Bubbly

  • Cover for even cooking – Wrap the baking dish with foil to trap steam and soften the potatoes.
  • Bake for 45 minutes until the potatoes are fork-tender.
  • Remove the foil and bake uncovered for another 15–20 minutes, allowing the top to turn golden brown and crispy.
  • Let it rest – Remove from the oven and let the gratin sit for 10 minutes to allow the layers to set before slicing.

Notes

Nutrition Information (per serving)
  • Calories: 375 kcal
  • Fat: 22g
    • Saturated Fat: 10g
    • Trans Fat: 0g
  • Protein: 28g
  • Carbohydrates: 22g
    • Fiber: 3g
    • Sugars: 4g
  • Cholesterol: 60mg
  • Sodium: 650mg
  • Potassium: 500mg
  • Calcium: 200mg
  • Iron: 3mg