Loaded Scalloped Potatoes – Slow Cooker

 

This is an amped up version of my moms scalloped potatoes. They are so easy to do in the slow cooker and the flavor combination of the potatoes, bacon and cheese will make the perfect side dish for any weeknight meal. Let me know what you think about this version and y’all enjoy.

Ingredients

2 tablespoons olive oil
1 large onion diced
6-8 strips bacon, but in lardons and cooked
4 tablespoons unsalted butter
4 tablespoons all purpose flour
3 cups milk (room temperature)
1 tablespoon dried chives
1/2 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 – 3 lbs. potatoes thinly sliced thin
2 cups cheese I used a cheddar/Jack mixture
1/4 cup parmesan cheese
salt and pepper to taste

1. Add olive oil to a medium skillet and heat over medium heat. Add the onions and bacon and cook till bacon is done and onions are slightly caramelized.
2. Remove bacon/onion from pan and set aside. (drain excess fat)
3. Add the butter to the pan and cook over medium heat until it melts.
4. Sprinkle flour on top of butter and whisk to form a roux. Cook for 2 minutes.
5. Slowly add the milk, whisking constantly. Bring roux to a simmer and let thicken just slightly, about 2 to 3 minutes after coming to a simmer. Remove from heat and set aside.
6. Layer 1/3 of the potatoes, 1/3 of the cheese in the prepared 9×13 baking dish. (I used slow cooker).
7. Season with salt and pepper.
8. Repeat with second layer of each and then add the bacon/onion mixture over top.
9. Repeat with the remaining layer of all ingredients and sprinkle with the parmesan cheese.
10. Bake in the casserole slow cooker for 3-4 hours on high or 7-8 hours on low.
11. You can pop in the oven under broiler for 2-3 minutes when it is done to toast the top.

1. If you do in the oven, just cover dish with foil and bake for 1 hour.
2. Remove foil and bake for an additional 30 minutes or until potatoes are easily pierced with a fork. Remove from oven and let cool 10 minutes before serving.