Potatoes this way? Irresistible. My kryptonite, honestly.

Scalloped potatoes, a comforting and hearty dish, are a testament to the simple culinary bliss that can be achieved with potatoes and dairy. Originally from England, the dish has evolved across various cuisines, integrating unique twists and flavors. This version of scalloped potatoes is made decadent with the addition of crispy bacon, providing a satisfying crunch and salty contrast to the creamy potatoes. Prepared in a slow cooker, this recipe not only enhances the dish's flavors through gradual cooking but also offers the convenience of set-and-forget preparation, perfect for busy days or holiday dinners.

This dish of slow cooker scalloped potatoes with bacon is rich and filling on its own, but it pairs beautifully with lighter sides to balance its creaminess. A crisp green salad dressed with a vinaigrette or steamed green beans makes a refreshing companion. For a heartier meal, consider serving it alongside grilled chicken or roasted turkey. These scalloped potatoes are also a wonderful addition to any potluck spread, complementing a range of main courses.

Servings: 6

1.5 kg (about 3 lbs) potatoes, thinly sliced
200 g (about 7 oz) bacon, chopped
1 medium onion, thinly sliced
3 cloves garlic, minced
240 ml (1 cup) heavy cream
240 ml (1 cup) milk
100 g (1 cup) shredded cheddar cheese
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Fresh parsley, chopped (for garnish)

1. Fry the bacon in a pan over medium heat until crisp. Remove the bacon and set aside on a paper towel to drain excess fat.

2. In the same pan, sauté the onion and garlic until translucent and fragrant.

3. In a large bowl, whisk together the heavy cream, milk, flour, salt, pepper, and nutmeg.

4. Layer half of the potatoes in the bottom of the slow cooker. Top with half of the sautéed onion and garlic, half of the cooked bacon, and half of the shredded cheese.

5. Pour half of the cream mixture over the first layer.

6. Repeat the layers with the remaining ingredients.

7. Cover and cook on low for 6-8 hours or until the potatoes are tender.

8. Garnish with fresh parsley before serving.

For a vegetarian version, skip the bacon and add a smoky element with smoked paprika or a dash of liquid smoke in the cream mixture. You can also use different types of cheese such as Gruyere or Parmesan for a different flavor profile. For those looking for a lighter version, substitute half of the heavy cream with additional milk or a light cream.