Slow cooker potato bake

Your favourite side dish just got a whole lot easier.

  • 6 hrs 25 mins cooking
  • Serves 8
  • Print
Make this creamy potato bake in your slow-cooker and you can pop the ingredients in and come home to a tender and tasty side dish all ready to add to your favourite dish.
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  • 1 tablespoon olive oil
  • 2 medium leeks (700g), sliced thinly
  • 4 rindless bacon slices (260g), chopped finely
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1.5 kg potatoes, sliced thinly
  • 2 cups (500ml) pouring cream
  • ¼ cup (60ml) milk
  • 1 tablespoon dijon mustard
  • 50 gram packet dried chicken noodle soup mix
  • ½ cup (60g) coarsely grated cheddar
  • ½ cup (40g) finely grated parmesan


  • 1
    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.
  • 2
    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.
  • 3
    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.


A green leafy salad for a light meal, or serve as an accompaniment to a main course.

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