Go Back
–+ servings

Slow Cooker Bacon Scalloped Potatoes

A classic comfort dish transformed for slow cooking—these layered potatoes are infused with smoky bacon, rich cheeses, and a luxuriously creamy sauce. Perfect for gatherings or a hearty side dish at any dinner table.
Print Pin
Course: Side Dish
Cuisine: American
Keyword: Slow Cooker Bacon Scalloped Potatoes
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6

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.