Scalloped Potatoes and Bacon for Slow Cookers


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I’ve been giving my crockpot a workout the last couple of weeks. It’s helping me a lot to get dinner on the table at an earlier time. Honestly, we usually eat kind of late – around 7 pm, but with 3 kids in an assortment of sports, activities, and practices, it’s really important that I feed my family earlier right now. I’ve tried out a lot of different recipes recently, and this one, Scalloped Potatoes and Bacon for Slow Cookers, is a winner!

Scalloped Potatoes and Bacon for Slow Cookers

scalloped potatoes and bacon for crockpots

Yield: serves 6

Scalloped Potatoes & Bacon ~ For the Crockpot

scalloped potatoes and bacon
Prep Time 30 minutes


  • 3 pounds potatoes, peeled and thinly sliced
  • 1 cup shredded Cheddar cheese
  • 1/2 cup chopped onion
  • 3 cloves garlic, crushed
  • 1 cup chopped cooked bacon
  • 2 1/2 cups milk {I used whole milk}
  • 1 1/2 TBS Better than Bouillon Organic Mushroom Base
  • 3 TBS flour
  • Salt & Pepper to taste


  1. Grease crockpot.
  2. Mix potatoes, onions, and garlic and pour in crockpot.
  3. Whisk over low heat milk, bouillon base, and flour until the mixture thickens.
  4. Pour milk mixture over potatoes, add bacon, and top with cheese.
  5. Cook on low for 7-8 hours or high for 4-5 hours.
  6. Enjoy!


Notes :

1. I made my own homemade version of cream of mushroom soup out of milk, bouillon base, and flour. Feel free to use one can cream of mushroom if that's your style (or, if you'd like a creamier version, add two cans.)!

2. You can also use ham instead of the bacon. I had some leftover bacon pieces that I needed to use up so I used them. I was so pleased with the results that I would certainly use bacon again! But I normally make scalloped potatoes with leftover ham, so I know that ham would also be quite nice in the recipe.

3. I used my food processor to cut the potatoes quickly, thinly, and uniformly. My organic potatoes had such a thin skin that I did not peel them. I would peel them if they had a thicker skin though.

4. Finally, if you'd rather bake this in the oven, that works too! Bake it at 350 degrees for about one hour.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

I won this Better Than Bouillon Mushroom Base from a blog giveaway! I was really excited to try it out and I highly recommend it. It makes homemade cream of mushroom soup a snap!

Do you have a favorite crockpot recipe? I’d love to hear! My crock pot is one of my favorite kitchen appliances.

Linking up: Mostly Homemade Mondays;

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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  1. I call this some serious comfort food! Looks SO good and a dish I would love to have sitting in front of me right now. Hope you had a great Mother’s Day!

  2. If using the cream of mushroom soup, what are the steps for that? Do you add flour and still cook it on low heat? or just pour the can in the crock pot? Sorry if this is a dumb question. I just wanted to know in case I’m pressed for time and have a can already on hand.

    1. Not a dumb question, April. I have not made this particular recipe using canned soup, but I think you should just add the can directly to the crock pot. Omit the flour and the low heat. You might need more than one can – maybe 1 1/2 or 2. That’s your call based on how creamy you like your scalloped potatoes. Good luck! 🙂