Ladle this 1 blend over raw carola potatoes into a slow cooker for a comfort cook that delivers pure satisfaction

This slow cooker Irish-inspired bacon cream potato dish is exactly the kind of comfort cook I lean on during busy weeks. You start by whisking together one rich, savory blend—made from rashers drippings, double cream, scallions, white pepper, and chicken stock—then simply ladle it over raw diced Carola potatoes right in the slow cooker. It’s loosely rooted in the cozy flavors of Irish colcannon and creamy potato bakes, but streamlined for real life: minimal prep, a hands-off cook time, and that “all-day simmer” flavor waiting when you walk in the door.

Serve these creamy Irish bacon potatoes as a cozy main with a crisp green salad and steamed green beans, or as a hearty side alongside roasted chicken, grilled sausages, or pan-seared pork chops. A side of buttered peas or cabbage keeps the Irish vibe going, and a slice of crusty bread is perfect for soaking up any extra sauce. For a pub-style plate, spoon the potatoes into bowls and top with extra chopped scallions and a few crispy rashers crumbled over the top.

Servings: 6

2 pounds Carola potatoes, peeled if desired and cut into 1/2-inch dice

Scatter the raw diced Carola potatoes evenly in the bottom of a 4- to 6-quart slow cooker, spreading them into a fairly even layer so the creamy mixture can coat everything later.

In a large skillet over medium heat, cook the chopped rashers until they are deeply golden and crisp and have released plenty of drippings, about 8–10 minutes. Use a slotted spoon to transfer the crispy rashers to a paper towel–lined plate, leaving the drippings in the pan.

Measure out about 3 tablespoons of the rashers drippings in the skillet, discarding any excess if there is more. Reduce the heat to low and slowly pour in the chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Stir the double cream into the skillet with the stock and rashers drippings. Add the sliced scallion whites (reserve the greens for later), salt, and white pepper. Whisk or stir until the mixture is smooth and just warmed through; do not let it boil. If using, stir in the butter until melted. This is your 1 creamy blend for ladling.

With the slow cooker open and the potatoes waiting, carefully ladle this 1 warm bacon-cream-scallion mixture evenly over the raw diced Carola potatoes, making sure all the potatoes are moistened. Gently shake the slow cooker insert or lightly stir to help the sauce seep down between the potato pieces.

Sprinkle the reserved crispy rashers over the top of the sauced potatoes, then cover the slow cooker with the lid.

Cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the potatoes are very tender when pierced with a fork and the sauce has thickened into a rich, creamy coating. Avoid lifting the lid too often, which can extend the cooking time.

Once the potatoes are tender, taste the sauce and adjust with a bit more salt or white pepper if needed. Stir in most of the scallion greens, reserving a pinch for garnish, and gently fold everything together so the potatoes are coated but not mashed.

Spoon the creamy potatoes into bowls or onto plates. Garnish with the remaining scallion greens and the chopped fresh parsley, if using. Serve hot, making sure to scoop plenty of the rich sauce over each portion.

For a slightly lighter version, swap half of the double cream for whole milk or evaporated milk; just know the sauce will be a bit thinner. If you can’t find Carola potatoes, use Yukon Golds or another waxy, yellow-fleshed potato that holds its shape well. To keep things pork-free, skip the rashers and use 2 tablespoons butter plus 1 tablespoon olive oil in the skillet instead of drippings; add a pinch of smoked paprika or a splash of liquid smoke to mimic some of the savory depth. For extra veggie power, tuck a layer of thinly sliced leeks or shredded cabbage over the potatoes before ladling on the cream mixture—very in line with Irish flavors. You can also stir in 1 cup of shredded sharp Irish cheddar during the last 15 minutes of cooking for an extra-cheesy version. If your slow cooker runs hot and the edges thicken too quickly, stir once halfway through and, if needed, add a splash more chicken stock to loosen. Leftovers reheat well on the stovetop over low heat with a bit of extra stock or cream to bring the sauce back to life, making this a great make-ahead side for busy weeknights.