Let Me Tell You About My Potato Casserole Obsession

I have to admit, this Slow Cooker Steak and Cheddar Potato Casserole is what I bust out when I want the house to smell amazing but not actually, y’know, stand by the stove watching onions sweat. The first time I threw this together, it was a Sunday, and it was raining (of course)—honestly, I was just trying to avoid my mountain of laundry. I guess you could say this casserole saved me from chores and from a dinner meltdown. Anyway, it’s the kind of dish that makes people hover around the kitchen and ask, “When is it ready?” So if you need a little cozy in your life, this one’s for you. (And yes, it’s every bit as gooey as you’re picturing.)

Why I Keep Making This Casserole

I make this when I want dinner to basically cook itself or if I need guaranteed smiles. My family goes nuts for it, and my cousin once asked if I made it from an “actual fancy cookbook” (nope). Plus, it turns out you can get away with tossing just about everything into the slow cooker and walking away—I mean, who doesn’t love that? Is it fancy? Not really, but that’s not the point. I tried making it with leftover Sunday roast once, and actually, that works (sorta—it ended up a bit messier but still delish). This thing just ticks all the boxes, at least for me.

What You’ll Need to Make This (Substitutions Welcome!)

1–1.5 lbs (about 650g) steak, cut into bite-sized chunks (honestly, I just use whatever’s cheap or on clearance, but my dad swore by sirloin)
5–6 medium Yukon Gold or russet potatoes, peeled & sliced (sometimes I leave the skins on because I can’t be bothered)
1 large onion, diced (yellow, white, doesn’t matter—red’s a last resort here)
2 cups shredded sharp cheddar (Mild cheddar if I run out. My grandmother was loyal to Cracker Barrel, which, cool, but store brand works too)
1 cup sour cream (If you only have Greek yogurt, that’s totally fine)
1 cup beef broth (or chicken, or just water in a pinch—don’t tell anyone I said that)
2 cloves garlic, minced (or a generous shake of garlic powder if you’re in a rush)
1/2 tsp smoked paprika (sometimes I get heavy-handed here—no regrets)
1 tsp salt (plus more to taste, if the potatoes end up blandish)
1/2 tsp black pepper
2 tbsp butter, cubed (or margarine—though I wouldn’t mention that to my aunt)
Chopped chives or parsley for sprinkling (optional—except my kids call it “confetti” and like helping toss it on top)

Here’s How I Put It Together

Grease your slow cooker insert (I usually just run a butter wrapper around, but oil spray is fine). Layer half the potatoes in first—they don’t have to be perfect, just sort of shingled-ish. Doesn’t matter if they overlap weird.
Scatter half the onions, salt, and pepper. Then pile on half your chopped steak bits. You want some steak touching the potatoes, but it’s not an exact science.
Repeat with the remaining potatoes, onions, and steak. Don’t fuss if it looks a bit uneven… that’s normal for me at this point.
Whisk together your sour cream, half the cheddar, minced garlic, smoked paprika, and the broth in a medium bowl. (This is the “secret sauce” moment—sometimes I taste it here and adjust salt.)
Pour your mixture all over the casserole layers. It’s supposed to look soupy—for now! Dot the butter cubes on top like tiny flavor grenades.
Pop the lid on and set to LOW for 6–7 hours or HIGH for about 3.5 hours. Somewhere in the middle, I like to sneak a fork in and check the potatoes—they should be fork-tender but not falling apart. (Don’t be afraid to add a splash more broth if things look dry. I’ve forgotten before, and it still turned out okay.)
About 30 minutes before digging in, I usually pile on the rest of the cheddar. It melts into glorious pools. Confetti herbs go on right before serving—assuming you even remember.

Funny Little Discoveries (a.k.a. Notes)

If your steak comes out a tad chewy, it’s probably just the cut—I find leaving it to rest for 15 min with the cooker off (lid on) sometimes helps.
This tastes even better the next day. Or at least that’s my opinion, but leftovers are rare around here so I might be wrong.
Don’t stress if some potatoes stick to the sides and get crispy. It’s basically the best part—or is that just me?
Russets make this fluffier, Yukon Golds more creamy. Sometimes I chuck in both just for fun.

Kitchen Experiments—Stuff I’ve Tried

I swapped steak for leftover grilled sausages; pretty tasty, though the flavor’s, uh, intense. I wouldn’t do it for guests, let’s put it that way.
Tried skipping the sour cream once (ran out!) and used a little milk and extra cheese instead. Oddly, it didn’t ruin it, but I missed the tangy creaminess.
Once I tried sweet potatoes—nope, too sweet for me. But maybe you’d like it!

Do You Actually Need Fancy Equipment?

If you’ve got a basic slow cooker, you’re golden. I use my trusty 6-quart, but this works in a smaller one, too—you’ll just have to crowd things a little. Don’t have one? I once did a stovetop version in a dutch oven, low heat, lid on for a few hours. Harder to ignore, but doable!

Slow Cooker Steak and Cheddar Potato Casserole

How to Store This (If There’s Any Left)

Just pop what’s left into an airtight tub in the fridge. It’ll be fine for 2–3 days, maybe 4 if your fridge is arctic. It reheats best in the microwave (covered so it doesn’t nuke the cheese). But honestly, in my house it never lasts past midnight; someone’s always sneaking forkfuls.

What to Serve With This (or Not!)

I like it with a sharp, vinegary green salad—balances those cheesy potatoes. If it’s a family get-together, we’ll sometimes have biscuits too. But on lazy nights, I eat this straight from the slow cooker (don’t judge!) while watching old reruns.

Pro Tips (Learned from Goof-Ups!)

I once tried stacking potatoes really tightly to fit more, but then half were raw. Lesson: leave a bit of space for the good stuff to seep down.
Don’t rush the cheese. I added it all at the start once, and, well, you wind up with this chewy, rubbery cap. Add it later, trust me.
Taste before adding extra salt. Some broths are saltier than you expect (ask me how I know).

Questions I’ve Actually Heard

Can I use chicken instead of steak? You totally can. May need less time. I’d stick to thighs—they don’t get dry like breasts. Actually, come to think of it, pork does okay too.
Is it freezer friendly? Yeah, but it goes a bit mushy once thawed. Tastes fine but loses that “bite”—if you care about that sort of thing.
Can I prep it ahead? Sure. Toss everything (except cheese and herbs) into the insert, keep in the fridge overnight. Start it cooking the next day. Or, if you’re like me, forget and do it all last minute.
Got a trick for slicing those potatoes quickly? Mandoline if you’re brave (watch your fingers!), or just a sharp knife and no distractions. I’ve seen Sally’s Baking Addiction use a food processor, but I’ve never managed to avoid chaos doing that.
What cheese is best? Sharp cheddar is classic. I’ve even used a cheddar/jack blend when that’s all we had. Go wild! If you want to see really wild cheese casserole things, Serious Eats has some ideas.
Is this, like, fancy enough for a potluck? It’s hearty and tasty, so yes. Just make sure you get the first scoop, or you might not get any.

And, if you’re still reading, a small unrelated note: once I accidentally added a pinch of cinnamon (I was tired—don’t try it), and it was… let’s say “memorable.” For better or worse. Happy slow cooking!

Slow Cooker Steak and Cheddar Potato Casserole