Slow Cooker Bacon and Cheddar Potato Casserole

Name: Slow Cooker Bacon and Cheddar Potato Casserole
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb (1800 g) russet potatoes, peeled and cut into ½-inch cubes; 12 oz (340 g) bacon slices, cooked and crumbled; 2½ cups (280 g) sharp cheddar cheese, shredded; 1½ cups (360 ml) full-fat sour cream; 4 tbsp (57 g) unsalted butter, melted; 1 medium (150 g) yellow onion, finely diced; 3 cloves (15 g) garlic cloves, minced; ¾ cup (180 ml) low-sodium chicken broth; 1½ tsp (9 g) kosher salt; ¾ tsp (3.8 ml) freshly ground black pepper; ½ tsp (2½ ml) smoked paprika; 3 tbsp (9 g) fresh chives, chopped (optional)

From the MyKitchenBank Kitchen

A creamy, indulgent potato casserole loaded with crispy bacon and sharp cheddar cheese, cooked gently in the slow cooker until the potatoes are tender and the flavors meld together. The sour cream base keeps everything moist while the cheese adds richness, making this the ultimate comfort side dish.

Prep: 20 min
Cook: —
Wait: 4 hr
Total: 4 hr 20 min
Makes: 8 servings (about 1 cup each)

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Steps

Before you start

Cut potatoes into ½-inch cubes for even cooking
Cook and crumble bacon before assembling the casserole
Have all ingredients at room temperature for better mixing

1
Cook the bacon
- In a large skillet over medium heat, cook the bacon slices until crispy, about 8–10 minutes.
- Transfer to a paper towel-lined plate, let cool, then crumble into bite-sized pieces.
- Set aside.
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Ready when: Bacon is deep golden brown and crispy
Tip: Cook the bacon fully so it stays crispy in the slow cooker rather than becoming chewy
2
Prepare the base
- In a large mixing bowl, whisk together the sour cream, melted butter, and chicken broth until smooth.
- Add salt, black pepper, and smoked paprika, and stir well.
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Ready when: Mixture is smooth and seasonings are fully incorporated
Tip: Whisk the mixture thoroughly so the seasonings distribute evenly
3
Build the casserole
- Add the diced potatoes, diced onion, minced garlic, and crumbled bacon to the sour cream mixture.
- Fold gently with a rubber spatula until the potatoes are evenly coated, about 2–3 minutes.
- Fold in 2 cups (225 g) of the shredded cheddar cheese, reserving the remaining ½ cup (55 g) for topping.
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Ready when: Potatoes are evenly coated and cheese is incorporated throughout
Tip: Fold gently so you don't break the potato cubes; don't over-mix
4
Transfer to slow cooker
- Pour the entire mixture into a 6-quart slow cooker.
- Use a spatula to spread it in an even layer, pressing gently to distribute the ingredients.
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Ready when: Mixture fills the slow cooker in an even layer
Tip: Don't overfill; if your slow cooker is smaller, this may cook faster
5
Cook on low
- Cover the slow cooker and cook on the LOW setting for 3½–4 hours.
- The potatoes should be fork-tender and the edges of the casserole should be gently bubbling.
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Ready when: Potatoes are easily pierced with a fork; edges bubble gently
Tip: Resist lifting the lid frequently; each opening adds 15–20 minutes to cooking time
6
Add final cheese and heat through
- Sprinkle the reserved ½ cup (55 g) of cheddar cheese over the top of the casserole.
- Cover and cook on LOW for an additional 15 minutes until the cheese melts and is fully incorporated.
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Ready when: Top cheese is melted and the casserole is piping hot throughout
Tip: Don't skip this step; it ensures a consistent texture with cheese throughout
7
Finish and serve
- Gently stir the casserole with a fork or spoon to distribute any settled ingredients.
- Taste and adjust seasoning if needed.
- Transfer to a serving dish if desired, garnish with fresh chopped chives if using, and serve warm.
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Ready when: Casserole is creamy and well-distributed, piping hot
Tip: Stir gently to keep potatoes intact and maintain a creamy texture

Good to know

Tips

For extra flavor, reserve 2–3 tablespoons of bacon grease and stir it into the sour cream mixture in step 2
If your slow cooker runs hot, start checking at 3 hours; some models cook faster than others
To make this dish even more indulgent, add 1 cup of cooked corn kernels or diced roasted jalapeños in step 3
This casserole is best served immediately while it's creamy; it firms up as it cools

Make ahead

Prepare the sour cream mixture and chop all vegetables and potatoes up to 8 hours ahead. Store potatoes in a bowl of cold water (changes water every 2 hours) to prevent browning. Cook the bacon ahead as well. Assemble and cook the casserole the day you plan to serve it for best texture.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a slow cooker on LOW for 45 minutes–1 hour, stirring occasionally, or in a 325°F (160°C) oven covered with foil for 30–40 minutes until warmed through. The casserole does not freeze well due to the sour cream base, which may separate upon thawing.

Substitutions

sharp cheddar cheese, shredded → Gruyère or Fontina cheese. Use the same amount for a more sophisticated, nutty flavor
full-fat sour cream → Greek yogurt or crème fraîche. Use full-fat versions; the casserole will be slightly tangier with yogurt
bacon slices → Smoked ham or pancetta. Cook similarly until crispy; pancetta has a richer flavor
russet potatoes → Yukon Gold potatoes. They cook slightly faster; reduce cooking time by 15–20 minutes