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 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.


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

INSTRUCTIONS
  1. Brown the ground beef on the stove top, drain fat. 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.