Slow Cooker Bacon Scalloped Potatoes
Slow Cooker Bacon Scalloped Potatoes are rich, creamy, and cheesy, with smoky bacon and tender potatoes cooked to perfection in your slow cooker.
If you love cozy, comforting sides that practically make themselves, this slow cooker version belongs in your regular rotation. Thinly sliced potatoes soak up a velvety cheese sauce while bacon adds saltiness and crunch. Everything mingles low and slow until irresistibly tender.
This is the kind of dish that feels at home on both a holiday table and a quiet Sunday dinner. You get all the flavor of classic scalloped potatoes with less hands-on time and no last-minute oven juggling. Once the lid is on, you can move on to the rest of the meal.
Whether you’re feeding family, bringing a dish to a potluck, or wanting something hearty next to simple grilled meat, these slow cooker bacon scalloped potatoes will disappear quickly. Expect seconds. Maybe thirds.
What You Need to Make This Slow Cooker Bacon Scalloped Potatoes
- Yukon Gold or Russet potatoes – The star of the dish. Their starches help thicken the sauce while staying tender and creamy after slow cooking.
- Yellow onion – Adds sweetness and depth between the layers, balancing the richness of the cheese and cream.
- Sharp cheddar cheese – Brings big cheesy flavor and that classic, slightly tangy bite that keeps each forkful from tasting flat.
- Mozzarella cheese – Melts into a stretchy, gooey layer that gives the potatoes that ultra-creamy, almost stringy cheese pull.
- Cooked bacon – Crumbled bacon scattered through the layers adds smoky, salty pops of flavor in every bite.
- Heavy cream or half-and-half – Forms the base of the silky cheese sauce that seeps into the potatoes as they cook.
- All-purpose flour – Whisked into the butter to make a roux, giving the sauce body so it clings to the potatoes instead of turning watery.
- Butter – Starts the roux and adds a subtle buttery richness to the sauce.
- Garlic powder – Infuses the whole dish with mellow, savory garlic flavor without needing fresh garlic.
- Onion powder – Boosts the onion notes and makes the sauce taste extra savory and well-rounded.
- Smoked paprika (optional) – Adds gentle smokiness and a warm hue that pairs beautifully with the bacon.
- Salt and black pepper – Essential for seasoning the sauce and potatoes so every bite tastes balanced and flavorful.
- Fresh parsley – Sprinkled on at the end for a pop of color and a hint of freshness against all the creamy richness.
Step-by-Step Slow Cooker Bacon Scalloped Potatoes
STEP 1: Begin by making the cheese sauce on the stovetop. Melt the butter in a saucepan over medium heat, then whisk in the flour. Cook briefly until it smells toasty and looks like a smooth paste without any raw flour pockets.
STEP 2: Slowly pour in the heavy cream or half-and-half while whisking constantly. Let the mixture come to a gentle simmer and continue stirring a few minutes until it thickens slightly to the consistency of light gravy.
STEP 3: Season the sauce with garlic powder, onion powder, smoked paprika if using, plus salt and plenty of black pepper. Remove from the heat and stir in most of the cheddar along with all the mozzarella until the cheese melts completely and the sauce is smooth.
STEP 4: Grease the inside of your slow cooker with cooking spray or a swipe of butter. Spoon a thin layer of cheese sauce over the bottom to prevent sticking and to give the first layer of potatoes a flavorful base.
STEP 5: Add a layer of thinly sliced potatoes, followed by a scattering of onion slices and some crumbled bacon. Spoon more cheese sauce over the top. Continue layering potatoes, onions, bacon, and sauce until everything is used, finishing with sauce and the remaining cheddar sprinkled over the surface.
STEP 6: Cover and cook on low until the potatoes are very tender when pierced with a fork, usually about 6–7 hours, or on high for roughly 3–4 hours. Let the scalloped potatoes rest uncovered for 10–15 minutes so the sauce thickens, then garnish with fresh parsley and extra bacon if you like before serving.
Recipe Tips
- Slice the potatoes evenly so they cook at the same rate; a mandoline or food processor slicing attachment makes this quick and uniform.
- Chill and crisp the bacon before crumbling so it holds its texture better inside the creamy layers.
- Taste the cheese sauce before layering and slightly over-season it; the potatoes will absorb some of that seasoning as they cook.
What to Serve with Slow Cooker Bacon Scalloped Potatoes
These indulgent potatoes pair wonderfully with roasted or grilled meats like chicken, pork chops, or ham. Their creaminess balances simple, lightly seasoned proteins.
They’re also fantastic beside holiday mains such as turkey or prime rib, easily taking the place of both a starch and a cheesy side dish on the buffet.
For a more casual weeknight plate, serve them with a crisp green salad or steamed vegetables to add freshness and lighten the overall meal.
Can I make this ahead of time?
Yes. Assemble everything in the slow cooker insert, cover, and refrigerate up to a day ahead. Bring closer to room temperature for a bit, then cook as directed.
Can I use different cheeses?
Absolutely. Swap part of the cheddar for Gruyère, Monterey Jack, or Colby for a milder profile. Just choose cheeses that melt smoothly for the creamiest texture.
Do I have to peel the potatoes?
Peeling is traditional, but not strictly required. Thin-skinned Yukon Gold potatoes can be left unpeeled for extra texture and nutrients if you prefer a more rustic look.
How can I prevent the sauce from curdling?
Keep the sauce on a gentle simmer, not a hard boil, and add cheese off the heat. Also avoid using low-fat dairy, which is more likely to separate during long cooking.
Storage & Reheating
Leftover slow cooker scalloped potatoes keep well covered in the refrigerator for about 3–4 days. Let the dish cool to room temperature before refrigerating to avoid condensation making the top watery.
For longer storage, transfer cooled portions to an airtight container and freeze for up to about three months. The texture will be slightly softer after freezing, but still satisfying and flavorful.
Reheat individual portions in the microwave in short bursts, stirring gently between intervals so they warm evenly. For larger amounts, place in an oven-safe dish, cover with foil, and warm at a low temperature until heated through and bubbly again.
Slow Cooker Bacon Scalloped Potatoes
Ingredients
- 1 cup of grated mozzarella cheese
- ½ teaspoon of optional smoked paprika
- 2 tablespoons of plain flour
- 2 cups of heavy cream or use half-and-half for a lighter option
- 6 medium-sized Yukon Gold or Russet potatoes peeled and thinly sliced (approximately 2½ pounds total)
- 1 teaspoon of granulated garlic powder
- 8 slices of bacon cooked to crisp and crumbled
- Freshly ground black pepper and salt to your taste
- 1 tablespoon of unsalted butter
- 1 small yellow onion thinly sliced into rings
- 2 cups of sharp cheddar shredded (divided use)
- ½ teaspoon of dried onion powder
- Fresh parsley finely chopped, for garnish
Instructions
- In a saucepan set over medium heat, melt the butter and whisk in the flour to create a smooth roux. Stir continuously for 1 to 2 minutes to cook off the raw flour taste.
- Slowly pour in the cream, whisking constantly to prevent clumps. Continue to cook and stir until the mixture thickens slightly, about 4 to 5 minutes.
- Incorporate the garlic powder, onion powder, paprika if using, and a pinch of salt and pepper. Take the pan off the heat and stir in 1½ cups of the shredded cheddar along with all of the mozzarella. Mix until the cheese is melted and the sauce is smooth.
- Lightly coat the inner surface of the slow cooker with butter or nonstick spray. Spread a modest layer of the cheese sauce at the bottom.
- Arrange a portion of the sliced potatoes evenly over the sauce, followed by a scattering of onion slices, a bit of crumbled bacon, and a spoonful or two of the cheese sauce. Continue layering these ingredients in the same order until all are used, ending with sauce on top. Sprinkle the reserved ½ cup of cheddar over the final layer.
- Secure the lid and cook on high for 3 to 4 hours, or set to low for 6 to 7 hours, until the potatoes are tender when pierced with a fork.
- Once cooking is complete, uncover the slow cooker and allow the dish to rest for 10 to 15 minutes, which helps the sauce settle and thicken.
- Sprinkle with chopped parsley before serving. Additional crumbled bacon may be added for garnish if desired. Serve hot.