Bacon, Cheddar, and Ranch Potato Casserole made in the crockpot is the kind of “dump it in and let it go” comfort food that always disappears from the table first. Tender, bite-sized potatoes slow cook under a blanket of sharp cheddar, smoky bacon, and zesty ranch seasoning until every piece is coated in gooey, savory goodness.
The slow cooker does all the work while your kitchen fills with the smell of melted cheese and bacon, and when it’s time to eat, you have a fully loaded potato casserole ready to scoop straight from the pot. It’s a perfect side for busy weeknights, potlucks, holidays, and game days – and honestly, with a green salad on the side, it can easily stand in as a main.
Equipment
- 4–6 quart slow cooker or crockpot
- Aluminum foil (optional but very helpful for lining and layering)
- Baking sheet for cooking bacon in the oven (or a skillet if pan-frying)
- Cutting board and sharp knife for chopping potatoes, onions, and green onions
- Mixing bowl (optional, if you prefer tossing potatoes with seasoning first)
- Measuring cups and measuring spoons
Ingredients
- 2 ½–3 lb (about 1–1.3 kg) small red or yellow potatoes, scrubbed and cut into 1–1½ inch chunks
- 8–10 slices bacon, cooked crisp and crumbled (about ¾–1 cup)
- 2–3 cups (about 200–300 g) shredded sharp cheddar cheese, divided
- 1 packet (about 1 oz / 28 g) dry ranch seasoning mix
- ½ large onion, very thinly sliced or finely chopped (optional for extra flavor)
- ¼–½ cup sliced green onions or chives, plus more for garnish
- 2–4 tablespoons (30–60 g) butter, melted
- ¼ teaspoon garlic powder (optional boost)
- ¼ teaspoon black pepper, or to taste
- Small pinch of salt, if needed (go light – ranch, bacon, and cheese are already salty)
Optional creamy finish (to make it more “casserole style”):
Instructions And Steps
Start by cooking the bacon so it has time to cool slightly before you crumble it. Lay the strips out on a foil-lined baking sheet and bake at 375–400°F (190–200°C) until they’re deep golden and crisp, or cook them in a skillet on the stovetop if you prefer. Once the bacon is done, transfer it to a paper towel–lined plate to drain, then chop or crumble into small pieces and set aside.
While the bacon cooks, scrub the potatoes well and cut them into even 1–1½ inch chunks, leaving the skins on for texture and color. Try to keep the pieces similar in size so they cook evenly and get tender at the same time instead of some turning mushy while others are still firm.
Prepare the crockpot by lining it with a large sheet of aluminum foil, letting it hang over the sides like a sling, and then spraying the foil lightly with nonstick cooking spray. This step is technically optional, but it helps trap steam around the potatoes for even cooking, and makes cleanup much easier when the cheese has melted and browned on the sides.
In a small bowl, whisk together the dry ranch seasoning, garlic powder if using, and black pepper so the flavors are evenly distributed. If you like, you can toss the raw potato chunks in a large mixing bowl with a drizzle of melted butter and some of the seasoning mix before layering, but many versions simply sprinkle the seasoning between layers and let the steam and butter help it soak in as it cooks.
Begin layering the casserole in the slow cooker. Add about half of the chopped potatoes in an even layer on the bottom of the foil-lined crock. Scatter half of the thinly sliced or chopped onion (if using) over the potatoes, then sprinkle with about half of the prepared ranch seasoning mixture so it lightly coats the layer.
Next, sprinkle on about half of the crumbled bacon, half of the chopped green onions, and about half of the shredded cheddar cheese, making sure to spread them fairly evenly so every scoop later gets some bacon and cheese. This gives you a fully loaded flavor running through the entire casserole, not just on top.
Repeat the layering with the remaining potatoes, onions, seasoning, most of the remaining bacon, more green onions, and another generous handful of shredded cheddar, reserving about ½–1 cup of cheese and a small handful of bacon for topping near the end of cook time. This second layer will sink and meld into the first as the potatoes soften and release a bit of starch.
Drizzle the melted butter evenly over the top layer of potatoes and cheese to add richness and help everything brown and meld together as it cooks. Fold the excess foil loosely over the top of the potatoes to create a tent, then place the slow cooker lid on.
Cook the casserole on low for about 4–6 hours, or on high for around 3–4 hours, depending on your slow cooker and the size of your potato chunks. The potatoes are done when they’re very tender when pierced with a fork but still hold their shape instead of turning into mashed potatoes.
About 20–30 minutes before serving, carefully open the foil (watch the steam) and sprinkle the reserved cheddar cheese and remaining bacon over the top of the potatoes. Re-cover with the lid (you can leave the foil loosely folded back or close it lightly over the top) and let the casserole cook just until the cheese is melted and bubbly.
If you want an extra-creamy, casserole-like finish, gently fold in ½–1 cup of sour cream at this stage, using a large spoon to turn the potatoes carefully so you don’t break them up too much. Taste and add a tiny pinch of salt or extra ranch seasoning if needed, but remember the bacon, cheese, and ranch mix bring plenty of salt already.
Once the cheese is fully melted and everything is hot, switch the slow cooker to the warm setting. Garnish the top with additional chopped green onions or chives for a fresh pop of color and flavor. Serve straight from the crockpot, scooping the potatoes into bowls or onto plates and making sure each serving gets plenty of bacon, cheese, and those crispy edges from the side of the pot.
Tips And Tricks
Consistency starts with the potato cut: if you make the chunks too small, they’ll break down and turn the dish into more of a mash; 1–1½ inch pieces strike a good balance between tender and structured. Red or yellow potatoes work better than very starchy russets here because they hold their shape nicely and have a naturally creamy interior.
Bacon brings a lot of flavor, so cook it until it’s nicely crisp from the start; pieces that are too soft will end up rubbery and lost inside the casserole. Reserving some bacon to sprinkle on at the end keeps that crunchy, meaty bite on top instead of all of it softening as it slow cooks.
Dry ranch seasoning is potent and salty, so use the full packet for a bold ranch flavor, or start with a little less if you’re sensitive and adjust later with a light sprinkle on top. Taste right before serving (especially if you add sour cream) to see if it needs just a bit more tang or salt.
Foil lining is especially helpful if you want easier cleanup and slightly more even cooking, but you can skip it and spray the crock directly if you prefer. Either way, always grease well, because melted cheddar loves to cling to the sides of the crockpot.
If the casserole finishes early, you can keep it on warm for a while, but keep in mind the potatoes will continue to soften very slightly over time. To avoid the bottom layer browning too much, you can gently stir from the edges toward the center just before serving, then re-top with a pinch of cheese and bacon.
Variations
For more of a true “casserole” texture, stir in sour cream and even a few tablespoons of softened cream cheese at the end; it creates a sauce that clings to the potatoes and makes the dish taste like fully loaded mashed potatoes in chunky form. You can also add a little extra cheddar on top after stirring for a second melty layer.
To bulk it up or turn it into more of a main dish, add chopped cooked chicken or ham along with the potatoes so the crockpot makes a full protein-and-potato bake. For a bit of heat, mix in diced jalapeños or use a spicy ranch mix and pepper jack cheese instead of some of the cheddar.
If you prefer a hash brown style instead of fresh potato chunks, swap in frozen shredded hash browns; they’ll cook down into a softer, more unified cheesy potato casserole that scoops like a cross between gratin and loaded mashed potatoes. In that case, go a bit lighter on cook time and check earlier so they don’t over-soften.
For a slightly lighter version, use turkey bacon and reduce the amount of cheese slightly, leaning on sharp cheddar so you get more flavor from less cheese. You can also add extra fresh herbs like parsley or dill right before serving to cut through the richness and brighten the dish.
Finally, treat leftovers creatively: reheat them for breakfast with fried eggs on top, stuff them into tortillas with extra cheese for bacon ranch potato tacos, or press them into a skillet to make a crispy potato cake that you can top with sour cream and chives. The flavors hold up beautifully the next day, and the texture stays creamy as long as you reheat gently with a small splash of milk or cream.
