Filed Under: 30 minutes or more, Cheese, Dinner, Lunch, Pork, Potatoes, Recipes, Vegetables

Cheesy Peameal Bacon & Scalloped Potato Bake

Scalloped potatoes are one of our all-time favourite comfort foods, and adding peameal bacon boosts the flavour. Making them in the slow cooker eliminates the guesswork—and there’s no messy oven to clean later!

November 16th, 2012

by LeeAnne Wright

Makes 6 servings
Prep Time
30 minutes
Cook Time
In the slow cooker: 6–7 hours on low
  • 1/4 cup butter
  • 1 leek, white and light green part only, thinly sliced
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 1/2 cups milk
  • 1/4 cup 35% cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 1 kg Yukon Gold potatoes (about 5–6 medium), thinly sliced
  • 3 slices cooked peameal bacon, diced
  1. In a saucepan over medium heat, melt butter. Sauté leeks until softened, about 5 minutes. Whisk in flour, salt, pepper, thyme and parsley, mixing until smooth. Add milk and cream, whisking until thick enough to coat the back of a spoon, about 5 minutes. (Lower heat if sauce bubbles up.) Stir in half of each cheese until melted.

  2. Place potatoes and peameal in the slow cooker; season with salt and pepper. Pour cheese sauce over potatoes and peameal and mix to coat; sprinkle with remaining cheese. Slow cook on low for 6–7 hours.

Nutrients Per Serving

386 calories, 20 g fat, 251 mg calcium, 545 mg sodium, 39 g carbohydrates, 4 g fibre, 15 g protein. Excellent source of vitamin B12, phosphorus and potassium; good source of calcium and iron; source of fibre and vitamin C.

Cheesy Peameal Bacon & Scalloped Potato Bake
Photography by Ryan Szulc

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