There’s something magical about coming home to the comforting smell of potatoes, cheese, and bacon melding together in the slow cooker. This recipe takes me back to Sunday suppers at my grandmother’s house, where the slow cooker was always humming quietly in the corner, doing its thing. She believed in simple ingredients, slow cooking, and feeding people with love. These scalloped potatoes were always the star beside roast chicken or glazed ham — creamy, cheesy, and filled with smoky bacon in every bite. Now I make them for my own family, and they never leave leftovers.

 

Ingredients:
6 medium russet potatoes, peeled and thinly sliced

1 small onion, thinly sliced (optional)

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1½ cups heavy cream (or half-and-half)

2 tablespoons unsalted butter

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

6 slices cooked bacon, crumbled

Chopped chives or parsley (for garnish)

Instructions:
Prep the slow cooker: Lightly grease the inside with butter or nonstick spray.

Layer the ingredients: Start with a layer of potatoes, then onions, a sprinkle of cheeses, some crumbled bacon, and a bit of the garlic powder, salt, and pepper. Repeat layers until all ingredients are used.

Pour cream: Gently pour the heavy cream over everything. Dot the top with butter.

Cook: Cover and cook on low for 6–7 hours, or high for 3–4 hours, until potatoes are tender.

Finish & serve: In the last 30 minutes, top with remaining cheese and bacon. Let it melt. Garnish with chopped chives or parsley before serving.

Recipe Note:
For extra flavor, add a pinch of smoked paprika or swap cheddar with smoked gouda. This dish pairs perfectly with grilled meats or a fresh green salad.