Homemade Crockpot Ground Beef and Potato Bake Recipe
This Homemade Crockpot Ground Beef and Potato recipe is a comforting, budget-friendly meal that combines tender potato slices, seasoned ground beef, and a creamy mushroom sauce. Cooked slowly in a crockpot, it requires minimal prep and delivers a cheesy, hearty dinner perfect for busy weeknights or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Total Time: 3 hours 15 minutes to 4 hours 15 minutes
- Yield: 7 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Potatoes and Meat
- 6 large potatoes (peeled and sliced into 1/4-inch rounds)
- 2.25 lb ground beef (lean for less grease, preferably 85/15)
Sauce and Seasoning
- 2 cans cream of mushroom soup (Campbell’s recommended)
- 1 cup milk (whole, 2%, or unsweetened almond milk)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt to taste
- Freshly ground black pepper to taste
Cheese
- 2 cups shredded cheddar cheese or cheddar blend
Instructions
- Prepare the Potatoes and Brown the Beef: Peel and slice the potatoes into 1/4-inch rounds for even cooking. Place them in a bowl of cold water to prevent browning. Meanwhile, brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Once cooked through and no longer pink (about 8-10 minutes), drain off excess fat. This simultaneous prep helps speed up assembly.
- Mix the Creamy Sauce Base: In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth. Add onion powder, garlic powder, salt, and freshly ground black pepper, stirring well to evenly distribute the seasonings. This sauce will keep the layers moist and flavorful during the slow cooking process.
- Layer and Assemble in the Slow Cooker: Lightly spray the inside of your slow cooker with cooking spray. Drain the potatoes and start layering: place a layer of potato slices on the bottom, add some of the browned ground beef, pour some of the creamy soup mixture over top, and sprinkle with shredded cheese. Repeat the layers until all ingredients are used, finishing with a generous topping of cheese, reserving about half a cup to melt beautifully on top.
- Cook Until Potatoes Are Tender: Cover the slow cooker and cook on high for 3 to 4 hours. Check doneness around the 3-hour mark by piercing a potato slice at the bottom with a fork; it should be fork-tender with minimal resistance. Cooking on high ensures the potatoes soften fully without becoming mushy. Cooking times may vary based on your slow cooker and potato thickness.
- Finish and Serve: Once tender, remove the lid and let the dish rest for a few minutes so the cheese can fully melt and set slightly. Gently stir to combine the layers, breaking up larger potato pieces if needed. Serve directly from the slow cooker or transfer to a serving dish. The result is a creamy, hearty, and cheesy casserole perfect for sharing.
Notes
- Use 85/15 ground beef for optimal flavor without excessive grease; 90/10 is leaner but less rich.
- Brown and drain the ground beef before adding to the crockpot to avoid a greasy dish.
- Keep potato slices about 1/4-inch thick for even and complete cooking within 3-4 hours.
- Do not lift the slow cooker lid repeatedly during cooking as it lengthens the process by releasing heat.
- If the mixture seems thick during layering, add a splash of milk to maintain creaminess.
- Substitutions: ground turkey or chicken for lighter meat; cream of chicken or celery soup instead of mushroom; russet, Yukon gold, or red potatoes can be used.
- Leftovers store tightly covered in the refrigerator for 3-4 days or frozen for up to 3 months.
- Reheat in microwave or stovetop, adding a splash of milk if dry.
- Serve alongside a simple green salad, steamed green beans, roasted broccoli, or garlic bread for a balanced meal.
Keywords: crockpot ground beef potato recipe, slow cooker dinner, creamy beef and potato casserole, easy comfort food, cheesy ground beef casserole
