Slow Cooker Cheesy Bacon Potato Casserole

5 stars from 1 review

Slow Cooker Cheesy Bacon Potato Casserole

Slow Cooker Cheesy Bacon Potato Casserole is your favorite cheesy potato bake kicked up about 12 notches and slow cooked. With an incredible cheese sauce that comes together with 3 cheeses and bacon it will blow your mind.

Author: Donna Elick

Servings:

Prep Time10

Cook Time2

Total Time2 10

Ingredients

3 pounds russet potatoes peeled and diced into ½-inch pieces
1 red bell pepper diced (about 1 cup)
4 tablespoons unsalted butter cut into pieces (½ stick)
4 ounces cream cheese cut into chunks
2 tablespoons reduced sodium chicken base
1 teaspoon kosher salt
1 1/2 cups half-and-half
1 16-ounce package Dry Aged Jones Dairy Farm Bacon, cooked and crumbled (about 2 cups)
8 ounces sharp cheddar cheese shredded (about 2 cups)
4 ounces pepper Jack cheese shredded (about 1 cup)
2 tablespoons chopped fresh parsley leaves

Instructions

LOAD SLOW COOKER: Add 3 pounds diced russet potatoes and 1 diced red bell pepper to a 6-quart slow cooker. Scatter 4 tablespoons unsalted butter and 4 ounces cream cheese over the top. Sprinkle with 2 tablespoons chicken base and 1 teaspoon kosher salt. Pour in 1 ½ cups half-and-half and stir gently until evenly coated.
COOK: Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours, stirring once halfway through. Cook until the potatoes are fork tender and coated in a creamy sauce.
ADD CHEESE AND BACON: Once potatoes are tender, add 8 ounces shredded cheddar cheese, 4 ounces shredded pepper Jack cheese, and 2 cups cooked, crumbled bacon. Stir to combine, then cover and cook for 10 minutes, until the cheese is fully melted and the casserole is creamy and bubbly.
GARNISH AND SERVE: Stir once more, then transfer to a serving dish. Sprinkle with 2 tablespoons chopped parsley and extra crumbled bacon, if desired. Serve warm.

Notes

Make-Ahead: Prepare and cook fully, then cool and refrigerate up to 2 days. Reheat in the slow cooker on low for 1 hour or in a 350°F oven, covered, for 20 minutes.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Half-and-Half Note: You can substitute equal parts whole milk and heavy cream if needed.

Ingredient Tip: Chicken base is found near the soup bouillon in grocery stores. If using bouillon instead, omit the salt initially and season at the end to taste.

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