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Crockpot Beef & Scalloped Potatoes

Crockpot Beef & Scalloped Potatoes

This Crockpot Beef & Scalloped Potatoes recipe delivers rich, creamy layers of tender beef and thinly sliced potatoes slow-cooked to perfection. It’s a comforting, family-friendly meal that brings classic homemade flavor to busy weeknights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef Layer
  • 1.5 pounds beef chuck or stew beef cut into chunks
  • 4-5 large russet potatoes thinly sliced
  • 1 medium onion thinly sliced
Cream Sauce
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups heavy cream
  • 1 cup beef broth
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme optional
  • 2 cups shredded cheddar cheese
  • salt to taste
  • black pepper to taste

Equipment

  • Crockpot
  • Saucepan
  • Skillet

Method
 

  1. Season the beef with salt and pepper. If desired, sear in a skillet with butter for added flavor.
  2. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in heavy cream and beef broth. Add garlic and thyme. Cook until slightly thickened.
  3. Lightly spray the crockpot with cooking spray. Layer sliced potatoes, onions, beef, sauce, and shredded cheese. Repeat layers until ingredients are used.
  4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until potatoes are tender and beef is fork-tender.
  5. Let rest for 10 minutes before serving to allow the sauce to thicken.

Notes

For best results, slice potatoes evenly to ensure consistent cooking. Avoid lifting the lid frequently during cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.