Cheddar Sour Cream Red Potato Bake Step-by-step instructions

Before you start

Before starting, wash and quarter the baby red bliss potatoes. If using thick-cut bacon, dice it into small pieces. Measure the condensed cream of chicken soup, sour cream, shredded cheddar, and butter. Have a 6-quart slow cooker ready.

There is no need to preheat the slow cooker or grease the basin. The ingredients are added in layers directly into the slow cooker basin, so no additional bowls are needed. This recipe is truly dump-and-go, with minimal prep time.

Instructions

Layer the Base

1. 1Layer the Potatoes and Bacon
   Place the quartered baby red bliss potatoes in the slow cooker basin. Scatter the smoky diced bacon evenly over the potatoes. Use clean hands to toss gently so the bacon is distributed throughout the potato layer.
   Look for Potatoes and bacon are evenly mixed in the slow cooker.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For even cooking, cut any larger potatoes into uniform quarters.
2. 2Add the Soup and Sour Cream
   Spoon the condensed cream of chicken soup over the potato mixture. Dollop the sour cream on top. Use a spatula to spread the soup and sour cream over the potatoes, but do not stir deeply—just create an even layer.
   Look for The soup and sour cream form a creamy coating over the potatoes.
   Tip If the soup is very thick, let it sit at room temperature for 10 minutes to make spreading easier.

After adding the potatoes, bacon, soup, and sour cream, the slow cooker basin should be filled with a colorful mixture. The potatoes are pink and creamy, the bacon is pink and fatty, and the soup and sour cream form a thick, white coating. The aroma is fresh and savory, with a hint of chicken broth. The layers are distinct but evenly distributed. Before moving on, ensure the soup and sour cream cover the potatoes as much as possible.

Top with Cheese and Butter

3. 3Top with Cheese and Butter
   Sprinkle the shredded sharp cheddar cheese evenly over the top of the potato mixture. Place the pats of salted butter on top of the cheese. Do not stir; leave the cheese and butter as a top layer.
   Look for The cheese and butter cover the top completely.
   Tip For a crispier top, use a broiler for the last 2 minutes after slow cooking.

The top of the mixture is now covered with a generous layer of shredded yellow cheddar, with butter pats melting slightly into the cheese. The cheese is bright yellow and scattered evenly, while the butter adds a glossy sheen. The slow cooker looks inviting, with the promise of a bubbly, cheesy crust. The scent is rich and buttery. Check that the cheese covers the surface completely, leaving no large gaps, to ensure an even golden crust.

Slow Cook to Perfection

4. 4Cover and Cook on Low
   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 bubbling and golden around the edges. The internal temperature of the bacon should reach 165°F (74°C).
   Look for The cheese is melted and bubbling, and a fork pierces the potatoes easily.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not lift the lid during the first 3 hours to keep the heat steady.
5. 5Stir Gently and Serve
   After cooking, stir the mixture gently to combine the creamy sauce with the potatoes and bacon. Serve hot directly from the slow cooker or transfer to a serving dish.
   Look for The sauce is thick and creamy, coating the potatoes.
   Tip Garnish with chopped chives or parsley if desired, though the video does not include them.

After 4 to 5 hours, the slow cooker is bubbling gently around the edges. The cheese has melted into a golden, slightly browned crust, and the sauce is visibly bubbling beneath. The aroma is intensely savory, with notes of bacon, cheddar, and sour cream.

The potatoes are tender when pierced, and the bacon is fully cooked. The dish looks like a bubbling, golden casserole. Before serving, stir gently to combine the sauce, and enjoy the satisfying sight.

Common mistakes

One common mistake is lifting the lid frequently to check on the potatoes. This releases heat and extends cooking time. Trust the process and only check after 3 hours. Another mistake is stirring the mixture before serving, which can break up the potatoes and create a mushy texture.

Gently fold only if needed. Overcooking can lead to potatoes that fall apart; aim for fork-tender but still intact. Using pre-shredded cheese can result in a grainy sauce due to anti-caking agents, so shred your own for best results.

How to tell it’s done

The dish is done when the potatoes are tender and can be easily pierced with a fork. The cheese should be fully melted and bubbling around the edges, with a golden appearance. The internal temperature of the bacon should reach 165°F (74°C) to ensure food safety.

If the potatoes are not yet tender, continue cooking for another 30 minutes and check again. The sauce should be thick and creamy, not watery. If it seems too thin, cook uncovered for the last 15 minutes to reduce slightly.

• Poultry: 165°F (74°C) in the thickest part