Crockpot Smoked Gouda Red Potato Bake Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good quality smoked Gouda. The smokiness really elevates the dish. If you can't find smoked Gouda, regular Gouda or a smoked cheddar will work. To ensure even cooking, cut the potatoes into uniform pieces.

Quartering baby red potatoes usually yields about 1-inch chunks, which are perfect. If you have extra time, you can brown the bacon first for extra crispness, but this is optional.

This dish is incredibly versatile. You can add a can of diced green chiles for a little heat, or stir in some cooked, shredded chicken to make it a full meal.

For a crunchy topping, sprinkle some French fried onions over the top during the last 30 minutes of cooking. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven. The flavors often meld even more overnight.

Variations

• Add Chicken: Stir in 2 cups of cooked, shredded chicken along with the potatoes for a complete one-pot meal. The chicken will absorb the creamy sauce and become extra tender.
• Spicy Kick: Add a can of diced green chiles or a minced jalapeño to the creamy mixture for a subtle heat. Top with a few dashes of hot sauce before serving.
• Vegetarian Version: Omit the bacon and use cream of mushroom soup instead of chicken. Add an extra 1/2 cup of smoked Gouda to make up for the smoky flavor.
• Loaded Potato Style: Top the finished dish with crumbled cooked bacon, chopped green onions, and a dollop of sour cream for a loaded baked potato vibe.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of milk when reheating to restore creaminess.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or in a 350°F oven until hot and bubbly. Add a little milk or broth if the sauce has thickened too much.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The potato bake will thicken as it cools; when reheating, add a splash of milk or chicken broth to loosen it to the desired consistency.

Reheat in the microwave in 30-second intervals, stirring between, or in a 350°F oven until heated through.

You can assemble the entire dish the night before, cover, and refrigerate. In the morning, place the insert into the slow cooker and cook on low for 4-5 hours. If starting from cold, you may need to add 30 minutes to the cooking time. This is a great option for busy mornings or for bringing to a potluck.

Serving ideas

Serve this potato bake as a hearty side dish alongside roasted chicken, grilled steak, or a simple green salad. It's also substantial enough to be a main course on its own, especially with a side of crusty bread to soak up the creamy sauce. For a complete meal, add a protein like cooked sausage or shredded pork.

For a beautiful presentation, spoon the potato bake into a serving dish and garnish with fresh chopped parsley or chives.

The dish is best served hot, straight from the slow cooker, but it can also be kept warm on the 'warm' setting for up to an hour. This makes it perfect for buffets or family-style dinners.

Frequently asked questions

Recipe card

Crockpot Smoked Gouda Red Potato Bake

Prep 10 minCook 4 hTotal 4 h 10 minServes 8

Ingredients

• 3 lb baby red bliss potatoes, quartered
• 8 oz smoked bacon, diced
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 1 1/2 cups shredded smoked gouda
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Place the quartered baby red bliss potatoes and diced smoked bacon into the slow cooker insert. Spread them into an even layer so they cook uniformly.
2. Spoon the condensed cream of chicken soup over the potatoes and bacon. Add the sour cream and stir gently to combine everything.
3. Sprinkle the shredded smoked gouda and grated Parmigiano-Reggiano evenly over the top. Do not stir—let the cheese form a golden crust.
4. Cover the slow cooker with the lid. Cook on low for 4 to 5 hours, until the potatoes are tender when pierced with a fork.
5. Once the potatoes are tender, turn off the slow cooker. Serve the potato bake hot, spooning the creamy, cheesy mixture onto plates or bowls.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

14 g

Carbohydrates

30 g

Fat

23 g

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