Bacon Cheesy Scalloped Potatoes Crockpot
Recipe contributed by a Canadian YouTube channel. Thank you, Kelly and Kevin.
Course Crockpot, Side Dish
Cuisine American
Author Catherine’s Plates
Equipment
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Crockpot/Slow Cooker
Ingredients
- 4-5 med potatoes, thinly sliced
- 1 med onion, thinly sliced
- 1 (10.75oz) can cream of bacon soup (or substitute cream of celery, mushroom, or chicken)
- 10 oz milk (use the empty soup can to measure)
- 1 (15oz) jar Cheese Whiz
- 2 oz real cooked bacon bits or pieces (optional, if not using cream of bacon soup)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 4 oz shredded cheddar cheese
- 1 TBS dried parsley
Instructions
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In the bottom of a 6-quart crockpot, combine the cream soup, milk, Cheese Whiz, bacon pieces (if using), black pepper, and garlic powder. Stir until smooth, then fold in the sliced onions and potatoes so they are evenly coated.
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Cover and cook on high for about 5 hours, or on low for 6–8 hours, until the potatoes are tender and cooked through.
When the potatoes are done, sprinkle the shredded cheddar cheese and dried parsley over the top. Replace the lid and let sit a few minutes to allow the cheese to melt. Serve warm and enjoy.