500 g (1.1 lb) crispy bacon, diced
2 medium onions, sliced
4 medium potatoes, cut into chunks
500 g (1.1 lb) cheddar cheese, grated
30 g (1.1 oz) butter, cubed
In a slow cooker, add the potatoes and onions. Scatter the butter across the potatoes, season lightly with salt & pepper.
Lastly, top with the cheddar cheese and bacon.
Cook on low for 6 hours.
Serve & Enjoy.
You can always place raw bacon into the slow cooker instead of pre-cooked bacon. However, it won’t have that delicious crispy taste as fried bacon does.
Swapping the potatoes for a different variety, such as sweet potato, will radically change the outcome. Indeed, something to try if you love experimenting a little.
If you’re worried the potatoes are uncooked, then you can check them by simply using a cake skewer. Simply skewer the potato, and if it goes in easily, the potato is cooked and ready to eat.
Mixing up the cheese you use is a great way to get some very different tasting potatoes. A few kinds of cheese you can try adding include some brie, mozzarella, goats cheese, or even some gouda cheese.
Turn the slow cooker to high and cook for three to four hours if you want this dish faster.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.