Beef And Potato Au Gratin Slow Cooker Recipes

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SLOW COOKER BEEF AND POTATO AU GRATIN



Slow Cooker Beef and Potato Au Gratin image

This recipe is easy to make and most if not all the ingredients you will have on hand. I hope you enjoy it!

Provided by 100krecipes

Categories     Dinner

Time 4h30m

Number Of Ingredients 10

1 lb ground beef
3 lbs peeled russet potatoes
1 cup thinly sliced white onion
1 tsp paprika
1 tsp parsley
1/2 tsp garlic powder
1/4 tsp pepper
1 tsp salt
3 cups shredded cheese
1/2 cup of chicken/beef broth

Steps:

  • Brown the ground beef in a pan, drain the fat then add some salt and pepper
  • In a small bowl mix together the paprika, parsley, garlic powder, salt, and pepper
  • Turn the slow cooker on to a high setting then add a layer of potatoes, onions, seasonings, ground beef, and then cheese. Repeat this
  • Pour over the broth
  • Put the lid on and cook for 4 hours

SLOW COOKER BEEF AND POTATOES AU GRATIN



Slow Cooker Beef and Potatoes Au Gratin image

Beef, Potatoes and Cheese layered in the slow cooker.

Provided by Sarah Olson

Categories     Main Course

Time 4h25m

Number Of Ingredients 10

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
1/2 tsp. garlic powder
1 tsp. parsley
1 tsp salt
1/4 tsp. pepper
3 cups shredded sharp cheese
1/2 cup chicken broth (or beef broth)

Steps:

  • 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!

Nutrition Facts : Calories 556 kcal, Carbohydrate 45 g, Protein 35 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 108 mg, Sodium 874 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

POTATO AND GROUND BEEF GRATIN



Potato and Ground Beef Gratin image

Comfort food at its finest! Don't pass on this casserole of beef and potatoes in a creamy Cheddar sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
3 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme leaves
3 cups milk
3 cups shredded mild Cheddar cheese (12 oz)
6 medium white potatoes (2 1/2 lb), peeled, thinly sliced (6 cups)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme.
  • Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted.
  • Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
  • Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.

Nutrition Facts : Calories 640, Carbohydrate 45 g, Cholesterol 130 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 1 1/2 g

BEEF STEW GRATIN RECIPE BY TASTY



Beef Stew Gratin Recipe by Tasty image

Here's what you need: diced beef, plain flour, olive oil, onion, carrots, celery, tomato puree, garlic, fresh rosemary, chopped tomato, red wine, beef stock, large potatoes, butter, salt, pepper, fresh thyme, gruyère cheese

Provided by Matthew Cullum

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

1 lb diced beef
½ cup plain flour
olive oil
1 onion, diced
2 carrots, diced
2 stems celery, diced
2 tablespoons tomato puree
2 cloves garlic, minced
1 pinch fresh rosemary
1 cup chopped tomato
½ cup red wine
1 ¼ cups beef stock
2 large potatoes, thinly chopped
2 tablespoons butter, melted
salt, to taste
pepper, to taste
fresh thyme
½ cup gruyère cheese, grated

Steps:

  • Preheat oven to 180°C (350˚F).
  • Add salt and pepper to the flour and use it to coat the diced beef. Brown off beef in a deep ovenproof pan with olive oil. Remove from pan.
  • Add more oil and fry the onions until translucent. Add the carrots and celery and fry for another 3-5 minutes. Add the garlic and fry for 2 minutes together with the beef.
  • Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
  • Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
  • Cover the pot with a lid and cook for 2 hours.
  • Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
  • Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
  • Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
  • Enjoy!

Nutrition Facts : Calories 449 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 2 grams, Protein 30 grams, Sugar 6 grams

BEEF AND POTATO AU GRATIN (SLOW COOKER)



Beef and Potato Au Gratin (slow cooker) image

Number Of Ingredients 10

1 pound Ground Beef
3 pounds Russet Potatoes (peeled and sliced 1/4 inch)
1 Onion (thinly sliced)
1 teaspoon Paprika
1 teaspoon Garlic (minced)
1 tablespoon Parsley
1 teaspoon Salt
1/4 teaspoon pepper
3 cups Sharp Cheddar (shredded)
1/2 cup Chicken (or Beef) Broth

Steps:

  • 1. Brown the ground beef on the stove top. Add a touch of salt and pepper to season.
  • 2. In a small bowl combine the paprika, garlic powder, parsley, salt and pepper.
  • 3. 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.
  • 4. Drizzle over the broth evenly over the layers.
  • 5. Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft.
  • 6. Serve

SLOW-COOKER BEEF AND SCALLOPED POTATOES CASSEROLE



Slow-Cooker Beef and Scalloped Potatoes Casserole image

Here's your next favorite comfort food! Simple to make in the slow cooker with scalloped potatoes and ground beef, this casserole is fully loaded with toppings for a dinner everyone will love.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 8

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 cup diced yellow onions
1 package (8 oz) cream cheese, cubed
3 1/2 cups water
2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
1 cup shredded sharp Cheddar cheese (4 oz)
1/2 cup chopped cooked bacon (6 slices)
2 tablespoons thinly sliced green onions
Sour cream, if desired

Steps:

  • Spray 4 1/2- to 5-quart slow cooker with cooking spray.
  • In 10-inch nonstick skillet, cook beef and onions over medium-high heat 7 to 9 minutes, stirring occasionally, until brown; drain. Return beef mixture to skillet, and place over low heat; stir in cream cheese. Cook 2 to 3 minutes, stirring frequently, until cream cheese melts.
  • In slow cooker, mix water and sauce mixes (from scalloped potatoes boxes), then stir in potatoes (from scalloped potatoes boxes). Spread beef mixture over potatoes.
  • Cover; cook on Low heat setting 2 to 2 1/2 hours or until potatoes are tender and liquid is absorbed.
  • Stir mixture. Top with Cheddar cheese; cover, and cook on Low heat setting 3 to 5 minutes longer or until cheese is melted. Top with bacon and green onions. Serve with sour cream.

Nutrition Facts : Calories 400, Carbohydrate 30 g, Cholesterol 80 mg, Fat 2, Fiber 1 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 1 g

CREAMY AUGRATIN POTATOES {CROCKPOT}



Creamy AuGratin Potatoes {Crockpot} image

Creamy augratin potatoes, for your crockpot. An excellent, and easy side dish. Based on Lavender Lynn's Creamy AuGratin Potatoes Recipe #482036, for ZWT8

Provided by Random Rachel

Categories     < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 russet potatoes, sliced into 1/8 inch slices
1/2 onion, sliced into rings
salt and pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups cheddar cheese, shredded

Steps:

  • Butter a 1 quart sized crock pot.
  • Layer the potato slices and onion rings in the crock, lightly seasoning with salt and pepper every few layers.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute.
  • Gradually stir in milk.
  • Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
  • Pour the cheese over the potatoes, and slide a spatula between the edge of the crock and the potatoes to allow the cheese to pour down the side and cover everything.
  • Cook on high for 2 hours, or on low for 4-5 hours.

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