Scalloped Potatoes & Bacon For Slow Cookers

scalloped potatoes and bacon

I’ve been giving my crockpot a workout the last couple of weeks. It’s helping me a lot to get dinner on the table at an earlier time. Honestly, we usually eat kind of late – around 7 pm, but with 3 kids in an assortment of sports, activities, and¬†practices, it’s really important that I feed my family earlier right now. I’ve tried out a lot of different recipes recently, and this one, Scalloped Potatoes & Bacon for Slow Cookers, is a winner!

Scalloped Potatoes & Bacon ~ For the Crockpot

Prep Time: 30 minutes

Yield: serves 6

Ingredients

  • 3 pounds potatoes, peeled and thinly sliced
  • 1 cup shredded Cheddar cheese
  • 1/2 cup chopped onion
  • 3 cloves garlic, crushed
  • 1 cup chopped cooked bacon
  • 2 1/2 cups milk {I used whole milk}
  • 1 1/2 TBS Better than Bouillon Organic Mushroom Base
  • 3 TBS flour
  • Salt & Pepper to taste

Instructions

  1. Grease crockpot.
  2. Mix potatoes, onions, and garlic and pour in crockpot.
  3. Whisk over low heat milk, bouillon base, and flour until the mixture thickens.
  4. Pour milk mixture over potatoes, add bacon, and top with cheese.
  5. Cook on low for 7-8 hours or high for 4-5 hours.
  6. Enjoy!

Notes

Notes :

1. I made my own homemade version of cream of mushroom soup out of milk, bouillon base, and flour. Feel free to use one can cream of mushroom if that's your style (or, if you'd like a creamier version, add two cans.)!

2. You can also use ham instead of the bacon. I had some leftover bacon pieces that I needed to use up so I used them. I was so pleased with the results that I would certainly use bacon again! But I normally make scalloped potatoes with leftover ham, so I know that ham would also be quite nice in the recipe.

3. I used my food processor to cut the potatoes quickly, thinly, and uniformly. My organic potatoes had such a thin skin that I did not peel them. I would peel them if they had a thicker skin though.

4. Finally, if you'd rather bake this in the oven, that works too! Bake it at 350 degrees for about one hour.

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I won this Better Than Bouillon Mushroom Base from a blog giveaway! I was really excited to try it out and I highly recommend it. It makes homemade cream of mushroom soup a snap!

Do you have a favorite crockpot recipe? I’d love to hear! My crock pot is one of my favorite kitchen appliances.

Linking up: Mostly Homemade Mondays;

Comments

  1. April says

    If using the cream of mushroom soup, what are the steps for that? Do you add flour and still cook it on low heat? or just pour the can in the crock pot? Sorry if this is a dumb question. I just wanted to know in case I’m pressed for time and have a can already on hand.

    • says

      Not a dumb question, April. I have not made this particular recipe using canned soup, but I think you should just add the can directly to the crock pot. Omit the flour and the low heat. You might need more than one can – maybe 1 1/2 or 2. That’s your call based on how creamy you like your scalloped potatoes. Good luck! :-)

Trackbacks

  1. […] So what will I use all of this food for? Well, a lot of it will be side dishes. I use the potatoes in all kinds of things and all kinds of ways – from mashed potatoes to Whole Wheat Potato Bread to egg skillets, Scalloped Potatoes & Bacon for the Crock Pot. […]

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