Directions
1Mix the sour cream and soup mix.
2Fry off the bacon for 5 minutes.
3Gently mix everything except the cheese together and put into the slow cooker.
4Top with cheese and cook on high for 4 hours with a tea towel under the lid.
Submitted by Jaime Murphy
20 Reviews
Ann
July 24, 2017
This looks wonderful, I make a potato bake in the oven using cream of chicken soup. However am going to have a go in the slow cooker now but still using cream of chicken instead of the french onion (not really a fan of this flavour). Hope it looks as good.
Paulene @ Slow Cooker Central
July 24, 2017
If you can fit triple into one cooker then sure you could … but it would definitely need a longer cooking time
Larissa
July 22, 2017
I’m having a big BBQ and was going to make a few potato bakes for the oven before seeing this which looks much easier and yum! Would I be able to triple the batch and do you think it would still cook the same?
Colleen Snibson
March 6, 2017
Wow, this was so easy and simple to make and tasted so delicious. Definitely going to make it this way from now on. So much less mess than the usual way in the oven, especially with my non stick slow cooker 😉
millie
September 19, 2016
Hi is there anyway this can be made WITHOUT any form of cream please..I love cream on its own or in desserts but don’t like in mains/sides etc.
Mark
September 11, 2016
Can u get sour cream in a liquid form
Jennifer Edwards
September 10, 2016
I am so lazy I don’t even scallop the potatoes & I use bacon bits from Coles/Woolies. I cut the potatoes into chunks. I also often use some chicken diced into the mix…still tastes great
Paulene @ Slow Cooker Central
August 12, 2016
I don’t use a tea towel when I make this but that was how the recipe was submitted by it’s creator 🙂
Ann Capell
August 12, 2016
Maybe the teatowel soaks up the extra condensation so that the drips don’t land on the cheese??
Jess Muller
July 24, 2016
I was so excited to try this slow cooker scalloped potato recipe! I used my food processor to finely skice the potatoes and I diced the onions which I fried with the bacon. I also added some cream because I had it in the fridge and added extra potatoes so we would hand leftovers.
I must say it looked amazing and we were really happy with the texture/consistency. However the French onion soup flavor was too overpowering for us. I would make this again but with a clove of garlic instead of French onion soup.
Patricia Carver
June 29, 2016
Omg. Made this tonight and it is amazing. I was worried the sour cream would split. But it didnt. I have always made potato bake in oven with normal cream. Never going back to that way of cooking again
Paulene @ Slow Cooker Central
June 28, 2016
I use cooking cream 🙂
Diane wilson
June 28, 2016
Can I use cooking cream instead of sour cream
Rita Mactaggart
June 27, 2016
Yes tea towel under the lid why?
Esma Eftimova
June 14, 2016
I used to make potato bake in the oven and it would always be such a process that put me off from making it that often. I am never making it in the oven again.
I just switched off my slowcoker and couldn’t wait to comment how easy it is to make it in the slowcooker, EVERY SINGLE TIME!
My take on this recipe is that I don’t put in the bacon but add garlic to it – Divine! And the tea towel trick – genious!
Madeleine Vogel
June 5, 2016
Freaking amazing!!! So delicious
Paulene @ Slow Cooker Central
May 24, 2016
Sue McCracken
May 24, 2016
What is the idea of the tea towel under the lid? I’m new at Slow Cooking!
Katie
May 21, 2016
I made this tonight! It’s so easy and tasty, not to mention super filling. Will definitely be making it again
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Chantelle
July 25, 2017
Does anyone know if low as opposed to high makes a difference?
I did this recipe ( it’s my usual conventional oven one) in the slow cooker with cream not sour cream and cooked for about 7 hours on low and it was like it was just sitting in 3 inches of grease
Tried and true in the conventional oven though