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Best Creamy Crockpot Beef & Potato Casserole Recipe

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A hearty, creamy slow cooker casserole with ground beef, tender potatoes, and a rich cheese sauce. Perfect for busy weeknights, this comforting dish is made with simple pantry ingredients and delivers deep, satisfying flavor.

Ingredients

Scale
  • 1.5 pounds (680g) ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 4 medium Russet potatoes (about 2 pounds / 900g), peeled and sliced into ¼-inch rounds
  • 1 cup (240ml) low-sodium beef broth
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (120g) sour cream
  • 2 cups (200g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded mozzarella cheese
  • 2 tablespoons (16g) all-purpose flour
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2g) black pepper, freshly ground
  • 1 teaspoon (3g) paprika (smoked paprika preferred)
  • ½ teaspoon (1g) dried thyme (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (6-8 minutes). Leave about 1 tablespoon of fat in the pan. Add diced onion and cook 3 minutes until translucent. Stir in minced garlic for 30 seconds until fragrant. Remove from heat.
  2. Prep the potatoes: Peel potatoes and slice into ¼-inch rounds. Rinse slices in cold water and pat dry to remove excess starch.
  3. Make the creamy mixture: In a medium bowl, combine softened cream cheese, sour cream, 1 cup shredded cheddar, ½ cup mozzarella, flour, salt, pepper, paprika, and thyme. Mix until smooth and thick.
  4. Layer in the crockpot: Start with a single layer of potato slices on the bottom. Spread about one-third of the beef mixture over the potatoes. Drop spoonfuls of the cream cheese mixture over the beef and spread gently. Repeat layers two more times: potatoes, beef, cream cheese mixture. Finish with a final layer of potatoes on top.
  5. Pour in the broth: Slowly pour beef broth around the edges of the crockpot (not in the center) to avoid washing away the creamy mixture.
  6. Top with remaining cheese: Sprinkle remaining cheddar and mozzarella over the top layer of potatoes. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  7. Check for doneness: The casserole is ready when potatoes are fork-tender. If still firm, cook another 30 minutes.
  8. Let it rest: Turn off the slow cooker and let the casserole sit uncovered for 10-15 minutes to thicken the sauce. Garnish with fresh parsley if desired.

Notes

Don’t skip browning the beef—it builds flavor. Layer ingredients in the order given to prevent mushy potatoes and ensure even cooking. Let the casserole rest before serving to thicken the sauce. For a gluten-free version, substitute 1 tablespoon cornstarch mixed with 2 tablespoons cold water, stirred in during the last 30 minutes of cooking.

Nutrition

Keywords: crockpot beef and potato casserole, creamy slow cooker casserole, ground beef casserole, easy weeknight dinner, comfort food, cheesy potato casserole

Find it online: https://twinkletaste.com/best-creamy-crockpot-beef-and-potato-casserole-recipe/