Cheddar Roasted Garlic Red Potato Bake Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the potatoes into uniform quarters. If some are much larger than others, cut them into smaller pieces so they cook at the same rate.

The bacon should be diced into small cubes so it renders evenly and crisps up slightly during cooking. If you prefer a less smoky flavor, use half the amount of bacon or substitute with turkey bacon.

This recipe is forgiving—you can add a handful of frozen peas or sautéed mushrooms in the last 30 minutes of cooking for extra vegetables. To make it ahead, layer everything in the Crockpot insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes to the cooking time if starting from cold.

Variations

• Add Vegetables: Stir in 2 cups of chopped broccoli or cauliflower florets with the potatoes. They will soften during cooking and add color and nutrition. You may need to add 15 minutes to the cooking time.
• Spicy Kick: Add 1/2 teaspoon of smoked paprika and 1/4 teaspoon of cayenne pepper to the cream sauce before pouring. Or sprinkle red pepper flakes over the cheese before cooking for a subtle heat.
• Herb Infusion: Layer fresh thyme sprigs or rosemary leaves with the potatoes. Remove the woody stems before serving. The herbs infuse the cream sauce with aromatic flavor.
• Cheese Swap: Replace half of the sharp cheddar with Gruyère or smoked Gouda for a different flavor profile. Smoked Gouda adds an extra layer of smokiness that pairs well with the bacon.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until hot.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions for 2-3 minutes.

Store leftover potato bake in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through.

This dish is perfect for making ahead. Assemble the layers in the slow cooker insert the night before, cover, and refrigerate. In the morning, set the insert into the slow cooker and cook on low for 4 to 5 hours.

If starting from cold, add 30 minutes to the cooking time. You can also fully cook the dish, let it cool, and refrigerate it for up to 3 days before reheating.

Serving ideas

Serve this potato bake as a hearty side dish alongside roasted chicken, grilled steak, or pork chops. It also works beautifully as a vegetarian main course when paired with a crisp green salad and crusty bread.

The creamy, cheesy potatoes are substantial enough to stand on their own, but they also complement simple proteins without overpowering them.

For a festive presentation, garnish with chopped fresh chives or parsley just before serving. The bright green adds a pop of color and a fresh note against the golden cheese. This bake is also a hit at potlucks and holiday gatherings—transport it in the slow cooker to keep it warm, and let guests serve themselves directly from the pot.

Frequently asked questions

Recipe card

Cheddar Roasted Garlic Red Potato Bake

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

• 3 lb baby red bliss potatoes, quartered
• 8 oz smoked bacon, diced
• 2 cups caramelized onions
• 1 1/2 cups roasted garlic cream sauce
• 2 cups shredded sharp yellow cheddar cheese
• 4 tbsp salted butter, cut into pats

Instructions

1. Place the quartered red bliss potatoes in the bottom of a 7-quart slow cooker. Scatter the diced bacon evenly over the potatoes.
2. Spread the caramelized onions over the potato-bacon mixture. Pour the roasted garlic cream sauce over everything, using a spoon to distribute it.
3. Sprinkle the shredded sharp cheddar cheese evenly over the top. Dot with the butter pats.
4. Cover the slow cooker and cook on low for 4 to 5 hours, until the potatoes are tender when pierced with a fork and the cheese is melted and bubbly.
5. Turn off the slow cooker. Scoop the potato bake onto plates or a serving dish. Serve steaming hot.

Contains: milk

Estimated nutrition per serving

Calories

410

Protein

14 g

Carbohydrates

28 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.