We bought two pounds of large potatoes last Tuesday without knowing exactly what to do with them. What’s a girl to do? I turned to Pinterest this morning to look for a simple potato recipe until I stumbled into this beautiful slow-cooked Bacon Cheese Potatoes via Moms with Crockpots. I went directly to their website to see how it’s done, tweaked the recipe a little bit and 10 hours later, the bacon-cheese infused potatoes was ready!
The cooking time was excruciatingly long considering that we cooked this at 8:00 AM this morning while enduring its cheesy aroma wafting inside the house until it was all done at around 6:00 PM. The long wait was all so worth it! The potatoes turned out to be firm on the outside but fluffy on the inside. The melted layers of cheese have this soft, custard-like texture that made our mouths water. The bacon generated that good ‘ol meaty goodness we love and the semi-burnt cheese on the side gave the dish a very rustic appeal.
This dish makes a great companion for weekend barbecues or when you simply want to indulge with bacon, cheese and potatoes altogether. I’m still eating my share while I’m typing this so it actually makes a lovely evening snack as well.
Bacon Cheese Potatoes
- 200 grams bacon
- 1 medium onion, thinly sliced
- 6 medium potatoes, cut into 1/4-inch strips
- 1 ½ cup grated Cheddar Cheese
- Salt and Pepper
1. Season potato slices with salt and pepper, set aside.
2. Pan-fry bacon until crispy and cut into bite-size pieces, set aside and let it cool.
3. Line slow cooker pot with foil and make sure you leave enough to cover the top portion before cooking. The foil will seal all the ingredients together and would somehow act as a steamer. It will also help the cheese not to burn and stick in the pot.
4. Put in a layer of sliced potatoes, a layer of cheese and a layer of bacon topped with sliced onions and a dot of butter.
5. Repeat the layering process and once you’re done, cover it with the remaining foil.
6. Turn the slow cooker to low setting and let it cook for 10 hours
7. Serve while it’s hot!