SLOW COOKER BEEF AND POTATO AU GRATIN
I really enjoyed creating this recipe. I knew that the potatoes would need some heavy seasoning, so I went heavy with the salt and pepper, but also added garlic powder, paprika and parsley. The potatoes go in the slow cooker peeled, though I don’t mind skin on for most recipes this one tastes great without.
I hope you have a great week,will be back next week at some point. I may only have one new recipe next week due to Lola being out for Spring break, I don’t know what she has planned for me. Until then I hope you try this newest recipe, it’s one of my new favorites.
SLOW COOKER BEEF AND POTATO AU GRATIN
PREP TIME
25 mins
COOK TIME
4 hours
TOTAL TIME
4 hours 25 mins
INGREDIENTS
1 lb. ground beef (plus a touch of salt and pepper to season)
3 lbs. peeled russet potatoes, sliced a ¼ inch thick (about 7 cups total after being sliced)
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 chicken broth (or beef broth)
Slow Cooker Size:
5-quart or larger
Get Ingredients Powered by Chicory
INSTRUCTIONS
Brown the ground beef on the stove top, drain fat. Add a touch of salt and pepper to season.
In a small bowl combine the paprika, garlic powder, parsley, salt and pepper.
Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese. Repeat the layers again.
Drizzle over the broth evenly over the layers.
Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft.
Serve and enjoy!