Crockpot Cheesy Bacon Scalloped Potatoes

If there’s one side dish that can make an ordinary dinner feel a little more special, it’s a big pot of cheesy scalloped potatoes. Add crispy bacon, a creamy cheese sauce, and a sprinkle of fresh green onions, and honestly, it’s hard not to go back for seconds!

These Crockpot Cheesy Bacon Scalloped Potatoes are one of those comforting recipes I love because they deliver all the rich, cheesy goodness of classic scalloped potatoes without requiring me to keep an eye on the oven. The slow cooker does most of the work, leaving me free to prepare the main dish, set the table, or simply relax while dinner cooks.

I especially love making this recipe for Sunday family dinners, holiday meals, and potlucks. The potatoes turn tender as they slowly cook in a creamy sauce, while the cheese melts into all those delicious layers. Crispy bacon adds a smoky, salty bite, and the green onions bring a little freshness to balance everything out.

The best part? You don’t need fancy ingredients or complicated cooking techniques. With a few pantry staples, fresh potatoes, and your favorite cheese, you can make a cozy side dish that tastes like something you’d order at a restaurant.

If you’re looking for an easy slow cooker potato recipe that everyone will want to try, this one deserves a spot in your recipe collection.

Why You’ll Love This Recipe

• Easy preparation: Slice the potatoes, mix the sauce, layer everything in the slow cooker, and let it cook.
• Rich and cheesy: A creamy sauce and melted cheddar make every bite delicious.
• Loaded with bacon: Crispy bacon adds a smoky flavor that pairs beautifully with potatoes and cheese.
• Perfect for gatherings: It’s a wonderful side dish for Thanksgiving, Christmas, Easter, potlucks, and family dinners.
• Keeps the oven free: Since the slow cooker handles most of the cooking, you have more room for other dishes.
• Easy to customize: You can change the cheese, add garlic, or adjust the toppings to suit your family’s preferences.

Recipe Overview

• Prep time: 20 minutes
• Cook time: 4–5 hours on LOW or 2½–3½ hours on HIGH
• Total time: Approximately 4½–5½ hours
• Servings: 6–8
• Cooking method: Slow cooker
• Course: Side dish
• Cuisine: American comfort food

Cooking times vary depending on your slow cooker, the thickness of the potato slices, and the amount of ingredients used.

Ingredients for Crockpot Cheesy Bacon Scalloped Potatoes

Here’s what you’ll need to make this creamy, comforting potato dish.

Main Ingredients

• 3 pounds potatoes: Yukon Gold potatoes are my favorite because they become tender and creamy while holding their shape. Russet potatoes also work well.
• 2 cups shredded sharp cheddar cheese: This provides that classic cheesy flavor. I recommend shredding a block of cheese yourself for a smoother melt.
• 8 slices bacon: Cooked until crispy and crumbled. You can use more if you’re a big bacon fan!
• 1 medium onion: Finely diced for a little sweetness and extra flavor.
• 2 tablespoons butter: Helps create a rich, flavorful sauce.
• 2 cloves garlic: Minced for extra savory flavor.
• 2 tablespoons all-purpose flour: Thickens the creamy sauce.
• 1½ cups milk: Whole milk works especially well for a rich texture.
• ½ cup heavy cream: Makes the sauce extra creamy.
• ½ teaspoon salt: Adjust to taste, especially because bacon and cheese are already salty.
• ½ teaspoon black pepper: Adds gentle warmth.
• ½ teaspoon paprika: Optional, but it adds a subtle savory flavor and a little color.

For the Topping

• 3 green onions: Thinly sliced.
• ½ cup extra shredded cheddar cheese: For an extra-cheesy finish.
• A little extra crispy bacon: Optional, but highly recommended!

How to Make Crockpot Cheesy Bacon Scalloped Potatoes

Follow these simple steps to make tender, creamy, slow cooker scalloped potatoes with plenty of cheese and bacon.

Step 1: Prepare the Potatoes

Wash and peel the potatoes if desired. I usually peel mine for a more traditional scalloped potato texture, but leaving the skins on works well with thin-skinned potatoes.

Slice the potatoes into rounds about ⅛ to ¼ inch thick. Try to keep the slices as even as possible so they cook at roughly the same rate.

If you slice them too thickly, they may take longer to become tender. A mandoline slicer can make this job quicker, but a sharp knife works just fine.

Step 2: Cook the Bacon

Cook the bacon in a skillet over medium heat until it’s golden brown and crispy.

Transfer it to a paper towel-lined plate to drain, then crumble it into small pieces once it has cooled.

I usually reserve a little bacon for the topping because those crispy pieces add a lovely finishing touch.

Step 3: Make the Creamy Cheese Sauce

Melt the butter in a saucepan over medium heat. Add the diced onion and cook for about 3–4 minutes, until softened.

Stir in the minced garlic and cook for another 30 seconds.

Sprinkle in the flour and stir continuously for about a minute. Slowly whisk in the milk and heavy cream, making sure to break up any lumps.

Let the mixture simmer gently for 2–3 minutes, stirring frequently, until it begins to thicken.

Remove the saucepan from the heat and stir in the cheddar cheese, salt, black pepper, and paprika. Continue stirring until the cheese melts into a smooth sauce.

The sauce should be creamy and pourable rather than extremely thick. It will continue to thicken as the potatoes cook.

Step 4: Layer the Potatoes in the Crockpot

Lightly grease the inside of a 6-quart slow cooker with butter or nonstick cooking spray.

Arrange a layer of sliced potatoes across the bottom. Spoon some of the cheese sauce over the potatoes, then sprinkle with a portion of the crumbled bacon.

Repeat the layers until all the potatoes, sauce, and bacon have been used.

I like to finish with a generous layer of cheese sauce so the top potatoes don’t dry out during cooking.

Gently press the layers down with a spoon to help distribute the sauce evenly.

Step 5: Slow Cook Until Tender

Cover the slow cooker with its lid.

Cook on LOW for approximately 4–5 hours or on HIGH for 2½–3½ hours. The exact time will depend on your slow cooker and the thickness of your potato slices.

Avoid lifting the lid repeatedly because each time you do, heat escapes and the cooking time increases.

Start checking the potatoes toward the earlier end of the cooking range. Insert a fork or thin knife into the center; it should slide through the potatoes easily when they’re ready.

If the potatoes are still firm, continue cooking and check again after 20–30 minutes.

Step 6: Add the Final Cheese and Bacon

During the final 15–20 minutes of cooking, sprinkle the extra cheddar cheese and reserved bacon over the top.

Cover again and let the cheese melt.

If you want a little color on top, transfer the finished potatoes to an oven-safe dish and broil briefly until the cheese is golden. This step is optional, and you should only do it if your dish is suitable for broiling.

Step 7: Garnish and Serve

Once the potatoes are fork-tender and the sauce is bubbling around the edges, turn off the slow cooker.

Let the dish rest for about 10 minutes before serving. This gives the sauce a little time to settle and makes the potatoes easier to scoop.

Sprinkle sliced green onions over the top and add a little extra black pepper if desired.

Serve warm and enjoy every creamy, cheesy, bacon-filled bite!

My Best Tips for Perfect Scalloped Potatoes

A few small details can make a big difference when you’re preparing scalloped potatoes in a slow cooker.

1. Slice the Potatoes Evenly

This is probably the most important tip. Thin, evenly sliced potatoes cook more consistently and absorb the sauce beautifully.

If some slices are thick and others are paper-thin, the thinner pieces may become overly soft before the thicker ones are tender.

2. Choose the Right Potatoes

Yukon Gold potatoes are excellent for this recipe because they have a naturally buttery texture and hold their shape well.

Russet potatoes are another good option if you prefer a softer, starchier result. They may break down a little more, creating a thicker, creamier sauce.

3. Shred Your Own Cheese

Pre-shredded cheese is convenient, but it often contains anti-caking agents that can affect how smoothly it melts.

I usually recommend shredding cheddar from a block when I want the creamiest sauce. It’s a small extra step that can make a noticeable difference.

4. Don’t Skip the Sauce

Potatoes need enough moisture to cook properly in a slow cooker. Make sure the slices are coated with the cheese sauce rather than sitting in dry layers.

Avoid adding too much extra liquid, though, because potatoes release moisture as they cook.

5. Be Careful With Salt

Bacon and cheddar cheese can both be quite salty, so it’s best to start with a modest amount of salt and adjust the seasoning to taste.

If your bacon is especially salty, you may need even less.

6. Avoid Overcooking

Slow cookers vary considerably, so don’t rely on the clock alone. Start checking the potatoes early, especially if your slices are thin.

Once they’re tender, switch the slow cooker to WARM if you need to keep the dish hot for a short period.

7. Want a Golden Top?

Slow cookers create tender, creamy potatoes but don’t usually brown the top like an oven does.

For a golden, lightly crisp cheese topping, transfer the cooked potatoes to an oven-safe dish and broil briefly. Keep a close eye on them because cheese can brown quickly.

Easy Variations to Try

One of the things I enjoy about this recipe is how easy it is to change depending on what I have in the refrigerator.

• Extra-cheesy potatoes: Add a little Monterey Jack or mozzarella along with the cheddar.
• Garlic scalloped potatoes: Increase the garlic to 3–4 cloves for a stronger savory flavor.
• Smoky potatoes: Use smoked cheddar or add a small pinch of smoked paprika.
• Spicy cheesy potatoes: Add a pinch of cayenne pepper or some finely diced jalapeño.
• Herb-flavored potatoes: Mix in fresh thyme or chopped parsley.
• Ranch-inspired potatoes: Add a small amount of ranch seasoning to the sauce, adjusting the salt accordingly.
• Meat-free version: Leave out the bacon and use sautéed mushrooms or caramelized onions instead.

You can easily make the recipe your own without changing the basic cooking method.

What to Serve With Crockpot Cheesy Bacon Scalloped Potatoes

These loaded scalloped potatoes are rich and satisfying, so I like pairing them with a main dish and a fresh vegetable.

Main Dishes

• Roasted chicken or herb-baked chicken breasts
• Grilled steak or roast beef
• Baked ham, especially for holiday dinners
• Pork chops or pork tenderloin
• Roasted turkey
• Grilled salmon or baked white fish

Vegetables and Salads

• Steamed broccoli with a little lemon juice
• Roasted green beans
• Glazed carrots
• A crisp garden salad
• Roasted Brussels sprouts
• Sautéed spinach

For Holiday Meals

These potatoes are especially good alongside roast turkey, glazed ham, green beans, dinner rolls, and a fresh salad.

If I’m serving a crowd, I like to keep the other side dishes relatively simple because the potatoes already provide plenty of richness and flavor.

Storage, Reheating, and Make-Ahead Tips

How to Store Leftovers

Allow the potatoes to cool slightly, then transfer them to an airtight container. Refrigerate within two hours of cooking and use within 3–4 days.

I recommend storing leftovers in individual portions if you want to make reheating easier.

How to Reheat

For the oven, place the potatoes in an oven-safe dish, cover with foil, and heat at 350°F (175°C) until heated through.

For the microwave, place a portion in a microwave-safe dish and heat in short intervals, stirring or checking between intervals. Add a small splash of milk if the sauce seems too thick.

Always reheat leftovers to an internal temperature of 165°F (74°C).

Can You Make Them Ahead?

Yes, you can prepare the bacon, slice the potatoes, and make the cheese sauce ahead of time.

For the best texture and to avoid discoloration, I recommend assembling and cooking the potatoes the same day. If you need to prep in advance, refrigerate the components separately in covered containers and assemble shortly before cooking.

Avoid putting a cold ceramic slow cooker insert directly into a hot appliance unless the manufacturer’s instructions specifically allow it.

Can You Freeze Scalloped Potatoes?

You can freeze leftovers, but keep in mind that the potatoes may become softer and the cream sauce may separate slightly after thawing.

For best results, cool the leftovers, portion them into freezer-safe containers, and freeze for up to 2 months for good quality. Thaw overnight in the refrigerator and reheat thoroughly.

Nutrition Information

The following nutrition values are approximate estimates for one serving, assuming the recipe makes 8 servings. Actual values will depend on your ingredient brands, portion sizes, and the amount of cheese and bacon used.

These are estimates rather than laboratory-tested values. For more precise nutrition information, calculate the recipe using the exact ingredients and quantities you use.

Frequently Asked Questions

1. Can I use frozen potatoes for Crockpot Cheesy Bacon Scalloped Potatoes?

Fresh potatoes are my first choice because they hold their shape well and provide the classic scalloped potato texture.

Frozen sliced potatoes can work in some slow cooker recipes, but they may release additional moisture and become softer. If you use them, follow the package instructions and check the consistency and cooking time as you go.

2. Why are my slow cooker scalloped potatoes still hard?

The most common reasons are thick potato slices, insufficient cooking time, or a slow cooker that runs cooler than expected.

Slice the potatoes evenly and make sure they’re coated in the sauce. Continue cooking until a fork slides easily through the center. Depending on the appliance, the potatoes may need additional time beyond the original estimate.

3. Can I make this recipe without heavy cream?

Yes! You can replace the heavy cream with additional whole milk for a lighter sauce.

Keep in mind that the result won’t be quite as rich. If you’d like to maintain some creaminess, you can use a mixture of milk and evaporated milk instead.

4. Can I cook cheesy bacon scalloped potatoes on HIGH?

Yes. Cooking on HIGH generally takes about 2½–3½ hours, while LOW usually takes around 4–5 hours.

These times are estimates, not guarantees. Check the potatoes for tenderness rather than relying only on the cooking time, and avoid repeatedly removing the lid.

5. How do I keep the cheese sauce from becoming grainy?

Use freshly shredded cheese when possible, and avoid boiling the sauce vigorously after adding the cheese.

For this recipe, I stir the cheddar into the warm sauce after removing the saucepan from the heat. This helps it melt smoothly before the sauce goes into the slow cooker.

Also, avoid adding too much liquid at the beginning. The potatoes will release some moisture as they cook, and too much liquid can leave the finished dish watery.