Ingredients:6 medium russet potatoes, peeled and thinly sliced1 small onion, thinly sliced (optional)2 cups shredded sharp cheddar cheese1 cup shredded mozzarella cheese1/2 cup grated Parmesan cheese1½ cups heavy cream (or half-and-half)2 tablespoons unsalted butter1 teaspoon garlic powder1 teaspoon salt½ teaspoon black pepper6 slices cooked bacon, crumbledChopped chives or parsley (for garnish)Instructions:Prep the slow cooker: Lightly grease the inside with butter or nonstick spray.Layer the ingredients: Start with a layer of potatoes, then onions, a sprinkle of cheeses, some crumbled bacon, and a bit of the garlic powder, salt, and pepper. Repeat layers until all ingredients are used.Pour cream: Gently pour the heavy cream over everything. Dot the top with butter.Cook: Cover and cook on low for 6–7 hours, or high for 3–4 hours, until potatoes are tender.Finish & serve: In the last 30 minutes, top with remaining cheese and bacon. Let it melt. Garnish with chopped chives or parsley before serving.
Slow Cooker Cheesy Scalloped Potatoes with Bacon
