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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (243g) Recipe makes 6 servings |
||
| Calories 379 | ||
| Calories from Fat 185 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.6g | 31% | |
| Saturated Fat 10.6g | 53% | |
| Monounsaturated Fat 7.1g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 60mg | 20% | |
| Sodium 681mg | 28% | |
| Potassium 794mg | 22% | |
| Total Carbohydrate 29.3g | 9% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 2.9g | ||
| Protein 19.6g | 39% | |
Ingredients
- 1/4 lb diced cooked bacon
- 2 medium thinly sliced onions
- 4 medium thinly sliced potatoes
- 1/2 lb shredded cheddar cheese
- salt and pepper
- butter
Directions
1
Line crock pot with aluminum foil, leaving enough to overlap potatoes when finished.2
Layer half of the bacon, onions, potatoes and cheese in crock pot.3
Season with salt and pepper and a dot of butter.4
Repeat layers of bacon, onions, potatoes and cheese.5
Dot with butter.6
Overlap with remaining foil.7
Cover and cook on LOW setting for 8 to 9 hours.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Meat > Pork > Bacon
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Everyday
Featured Reviews for This Recipe
From: Ginny Sue
On Jul 7, 2007
I made this exactly as posted; they were so good. The potatoes were very tender, but still held together in slices with the edges nicely browned. I used russet potatoes and left the peel on them. This recipe would be perfect for those times when the oven is being used for something else, or when it's too hot to heat up the oven.
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