Of course! This is the ultimate comfort food side dish. Cooking scalloped potatoes low and slow in the crockpot makes them incredibly tender and infuses them with rich, cheesy, bacony flavor. It’s perfect for holidays, potlucks, or a cozy family dinner.
Here’s a detailed, fail-proof recipe.
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Slow Cooker Cheesy Scalloped Potatoes with Bacon
This recipe yields about 8 servings as a side dish.
Ingredients
For the Potato Layers:
· 4 lbs (about 1.8 kg) russet or Yukon Gold potatoes, peeled and thinly sliced (⅛ inch thick)
· 1 medium yellow onion, finely diced
· 6 slices bacon, cooked crispy and crumbled
· 1 ½ cups (150g) shredded sharp cheddar cheese
· 1 cup (100g) shredded Gruyère or Monterey Jack cheese (for better melt)
· 2 tbsp fresh chives or parsley, chopped (for garnish)
For the Cheese Sauce:
· 4 tbsp unsalted butter
· ¼ cup all-purpose flour
· 2 cups whole milk
· 1 cup heavy cream or half-and-half
· 2 cloves garlic, minced
· 1 tsp salt
· ½ tsp black pepper
· ½ tsp paprika (optional, for color and flavor)
· ¼ tsp ground nutmeg (optional, but highly recommended for authentic flavor)
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Instructions
1. Prep the Ingredients:
· Cook the Bacon: In a skillet, cook the bacon until crispy. Drain on paper towels, then crumble. Set aside.
· Slice the Potatoes: Use a mandoline slicer (highly recommended!) or a very sharp knife to slice the potatoes uniformly to about ⅛-inch thickness. This ensures even cooking. Place them in a large bowl of cold water to prevent browning while you make the sauce.
· Shred the Cheese: Shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
2. Make the Cheese Sauce (Roux-Based):
· In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
· Whisk in the flour and cook for 1-2 minutes, until the mixture is bubbly and golden. This is your roux and it cooks out the raw flour taste.
· Gradually pour in the milk and cream, whisking constantly to prevent lumps.
· Continue to cook, whisking often, until the sauce thickens and begins to simmer (about 5-7 minutes).
· Remove from heat. Stir in the salt, pepper, paprika, and nutmeg.
3. Layer the Slow Cooker:
· Grease the Crock: Lightly grease the inside of your slow cooker (5-6 quart size) with butter or non-stick spray.
· Create Layers:
· Spread a thin layer of the cheese sauce on the bottom.
· Add a single layer of drained potato slices.
· Sprinkle some diced onion and a handful of the crumbled bacon.
· Drizzle a few spoonfuls of cheese sauce over the top.
· Sprinkle with a handful of the mixed cheeses.
· Repeat the layers (potatoes → onion → bacon → sauce → cheese) until all ingredients are used up, finishing with a layer of cheese on top.
4. Cook:
· Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. LOW and SLOW is highly recommended for the creamiest, most tender potatoes without them becoming mushy. The potatoes are done when they are tender when pierced with a knife.
· Important: In the last 30 minutes of cooking, prop the lid open slightly with a wooden spoon or chopstick to allow excess moisture to evaporate and help the top brown a little.
5. Serve:
· Once cooked, let the potatoes rest for 15-20 minutes with the lid off. They will thicken up significantly as they cool slightly.
· Garnish with fresh chives or parsley before serving.
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Important Tips for Success
· Avoid Mushy Potatoes: Do not overcook. Check for doneness at the earliest time. Russet potatoes will hold their shape a bit better than Yukon Golds, but Yukons are creamier.
· The Water Bath Trick: If your slow cooker tends to cook hot or you’re worried about burning, you can create a “water bath” by placing a clean tea towel under the lid. This helps absorb condensation and prevents water from dripping back onto the potatoes, making them watery.
· No Pre-Cooked Sauce Shortcut: While you can simply layer everything and pour uncooked milk over it, making a roux-based sauce first is 100% worth the effort. It results in a much creamier, thicker, and more flavorful final dish without any separation.
· Make it Ahead: You can assemble the entire dish in the slow cooker insert the night before. Cover and refrigerate. When ready to cook, let it sit on the counter for 30 minutes before placing it in the slow cooker base and starting the cooking time. You may need to add 30-60 minutes to the cooking time since it’s starting cold.
Enjoy your incredibly delicious and hassle-free side dish