This slow cooker beef and sweet potato au gratin is a hearty, family-friendly meal with layers of seasoned beef, tender sweet potatoes, onions, and cheese. It also makes a generous batch for leftovers.
A QUICK NOTE
Slice the sweet potatoes as evenly as possible—about ¼ inch thick—so they cook at the same rate. Keep the lid closed during cooking; releasing the heat can prevent the potatoes from becoming tender.
INGREDIENTS
3 lb lean ground beef
4–5 yellow sweet potatoes, sliced ¼ inch thick
1 white onion, thinly sliced
3 tsp paprika
1½ tsp garlic powder
3 tsp dried parsley
2 tsp salt
½ tsp black pepper
4 cups shredded sharp cheddar cheese, divided, plus more for serving
2 cups low-sodium beef or chicken broth
DIRECTIONS
1. Brown the ground beef in a large skillet, then drain any excess fat.
2. Stir the paprika, garlic powder, parsley, salt, and black pepper together in a small bowl.
3. Arrange half of the sweet potatoes in the slow cooker. Layer with half of the onion, seasoning mixture, ground beef, and cheese. Repeat the layers with the remaining ingredients.
4. Pour the broth evenly over the layers.
5. Cover and cook on high for about 4 hours, or until the sweet potatoes are tender. Keep the lid closed while the casserole cooks.
6. Serve warm with additional cheese on top, if desired, and add a vegetable on the side.
