Potato, cream, bacon and leek combine in this cheesy, comforting slow cooker potato bake. Make this in your slow cooker for all the gorgeous flavours of this favourite side dish, with less of the fuss. With two types of cheese, and a secret ingredient for extra moreish flavour, this potato bake could become your new favourite potato recipe!
Ingredients
Method
Heat oil in a large frying pan; cook leek and bacon, stirring, for 5 minutes or until leek softens. Remove from heat; stir in parsley.
Layer one third of the potato in a 4.5-litre (18-cup) slow cooker; top with half the leek mixture. Repeat layering with remaining potato and leek, finishing with potato layer.
Combine cream, milk, mustard and soup mix in a large jug, pour over potato; sprinkle with combined cheddar and parmesan. Cook, covered, on low, about 6 hours.
Potato bake variations
For a different twist on a potato bake, still made with cream but with some additional ingredient add-ins, try Steph de Sousa’s recipe. It’s also made in the slow cooker.
Want even more potato bake ideas? See our collection of potato bake recipes. There are double-cheese potato bakes, tuna potato bakes, bakes with cream and without cream, French-influenced dishes, and even an indulgent brandy butter potato cake. You’ll also find a few ideas for pies topped with a potato bake.
Potato varieties
There are many different varieties of potato, but here are some of the more popular ones:
Sebago: white skin, oval. Sebago potatoes are a good all-rounder. They are good fried, mashed and baked.
Kipfler (fingerling): small, finger-shaped, with a nutty flavour. Use kipfler potatoes for baking or in potato salads.
Pontiac: large, red skin, deep eyes, white flesh. Pontiac potatoes are good grated, boiled and baked.
