The word “gratin” usually calls to mind a dish that’s a little elevated, meant more for special occasions like your holiday table or a celebratory dinner. But not this gratin. This Beef and Potato Gratin uses the magic of the slow cooker to produce a dish that’s totally casual and approachable, but still equally crave-worthy. It’s hearty enough to make a meal out of but it’s SO easy to make that it works for busy weeknights OR special occasions.
The only thing you have to do on your stovetop is brown the ground beef. Easy, right? Just season it up and let it cook until it’s no longer pink.
Then you’ll layer sliced potatoes in the slow cooker…
… and top them with some sliced onions, a little bit of garlic and thyme, and some of that ground beef.
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INGREDIENTS
- 1 lb ground beef
- 3 lbs russet potatoes, peeled and sliced 1/4-inch thick
- 1 small white onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or 2 teaspoons fresh
- 3 cups cheddar cheese, grated
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
PREPARATION
- In a skillet over medium high heat, season the ground beef with salt and pepper and brown until cooked through. Drain if needed and set aside.
- Arrange half of the potatoes in the insert of the slow cooker. Top with salt and pepper, half of the onions, half of the garlic, half of the thyme, half of the beef, and half of the cheese. Repeat layers once more.
- Pour broth and Worcestershire sauce over the top.
- Cover and cook on high for 4 hours. Serve and enjoy!