Potato Bake Cooked in the Slow Cooker

Description

This slow cooker potato bake is a creamy, cheesy, and comforting side dish that’s perfect for busy days. Thinly sliced potatoes are layered with cream, cheese, and seasonings, then gently cooked until tender. The slow cooking process allows the flavors to fully develop, giving you a melt-in-your-mouth texture with minimal effort. Ideal for potlucks, family dinners, or as a side to roast meats.

Ingredients full Potato Bake Cooked in the Slow Cooker

• 1.5 kg (about 3 lbs) potatoes, peeled and thinly sliced

• 1 large onion, thinly sliced (optional, for added flavor)

• 2 cups shredded cheddar cheese (or a cheese blend)

• 1 ½ cups heavy cream (or thickened cream)

• ½ cup milk

• 3 cloves garlic, minced

• 2 tsp salt (adjust to taste)

• 1 tsp black pepper

• 1 tsp paprika (optional, for color and flavor)

• 2 tbsp butter, cut into small pieces

• Fresh parsley for garnish (optional)

Instructions

1. Prepare the potatoes – Peel and slice potatoes thinly (about 3–4 mm thick). You can use a mandolin for even slices.

2. Grease the slow cooker – Lightly grease the inside with butter or non-stick spray to prevent sticking.

3. Mix the sauce – In a bowl, combine cream, milk, garlic, salt, pepper, and paprika. Stir well.

4. Layer the potatoes – Place a layer of potatoes in the slow cooker, followed by onions (if using) and a sprinkle of cheese. Repeat layers until all potatoes are used.

5. Add the sauce – Pour the cream mixture evenly over the layered potatoes.

6. Top with butter – Scatter butter pieces on top for extra richness.

7. Cook – Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until potatoes are tender when pierced with a fork.

8. Final cheese layer – In the last 15–20 minutes, sprinkle remaining cheese over the top, cover, and let melt.

9. Serve – Garnish with parsley and serve hot.

Notes

• Waxy potatoes (like Yukon Gold or red potatoes) hold their shape better than starchy ones (like Russet), but either works.

• Add diced bacon between layers for a smoky twist.

• Use half cream and half evaporated milk for a lighter version.

• For a crispy top, transfer cooked potato bake into an oven-safe dish, sprinkle with extra cheese, and broil for 3–4 minutes.

Tips

• Slice potatoes evenly for consistent cooking.

• Avoid lifting the slow cooker lid often, as it increases cooking time.

• Add herbs like thyme or rosemary for extra aroma.

• If the mixture looks too runny at the end, remove the lid and cook for an extra 20–30 minutes on HIGH to reduce liquid.

Servings

• Makes 6–8 servings as a side dish.

Nutritional Info (per serving, based on 8 servings)

• Calories: ~320 kcal

• Protein: 9 g

• Fat: 20 g

• Saturated Fat: 12 g

• Carbohydrates: 26 g

• Fiber: 3 g

• Sugar: 3 g

• Sodium: 620 mg

Benefits

• Effortless cooking – No need to stand over the stove.

• Comfort food – Warm, cheesy, and filling.

• Customizable – Add veggies, herbs, or meats.

• Great for gatherings – Keeps warm in the slow cooker until ready to serve.

Q & A

Q1: Can I prepare this ahead of time?
Yes. Layer the potatoes and sauce in the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day.

Q2: Can I freeze leftovers?
Yes, but texture may change slightly. Store in an airtight container for up to 2 months. Reheat in the oven or microwave.

Q3: How can I make it healthier?
Use low-fat cheese, light cream, and add vegetables like spinach or zucchini between layers.

Q4: Can I cook it faster?
Cooking on HIGH for 3–4 hours works, but LOW heat produces creamier results.

Q5: Will the potatoes turn brown if prepped early?
Yes, unless you submerge them in cold water with a splash of lemon juice until you’re ready to layer them.