The best cheesy potatoes with bacon recipe you will ever make in your life! It’s so creamy it just melts in your mouth! This recipe is so easy to make in the Instant Pot – it’s the perfect side dish for any dinner!Jump to Recipe
Cheesy potatoes is one of my husband’s favorite side dishes for Thanksgiving. His mother makes a version in the crock pot every year and we are lucky if there are ever any leftovers.
Last week, when I was browsing the Safeway app for coupons, I saw that there was a great deal on Cache Valley® Creamery cheeses, so I decided to create my own cheesy potatoes recipe.
I ditched the Crock Pot for the Instant Pot and used rosemary and crispy bacon for a more “grown up” version of the classic cheesy potatoes.
I also made this side dish richer by making the cheese the star of this recipe with Cache Valley® Four Cheese Mexican Shredded and the Cache Valley® Colby & Monterey Jack.
Cheese just makes any meal better, doesn’t it? It’s so rich, comforting, and wholesome! And when it is paired with potatoes and bacon, the flavors are just amazing!
When it comes to using cheese in my recipes, I want products that melt in my mouth and yield a creamy, smooth, velvety texture.
That is why I really love the Cache Valley® cheeses! They are available in a variety of flavors and can be used for weekday dinners or to elevate my holiday entertaining menu!
Cache Valley® Creamery is located in the Cache Valley in Utah (our “next door” neighbors) and they believe that GOODNESS IS JUST AROUND THE VALLEY.
After using their products for a couple years, I have to agree!
So if you haven’t tried the Cache Valley® yet, give them a try next time you are shopping at Safeway (dairy aisle) and don’t forget to check the app for coupons!
Click below for a printable coupon!
Instant Pot Cheesy Potatoes With Bacon
Traditionally cheesy potatoes are made in the Crock Pot, but slow cooking takes hours and for this recipe, I wanted a faster option.
I also wanted crispy bacon and minimal cleaning – i.e. I wanted everything cooked in one pot.
So I used the Instant Pot to cut down on the cooking time and make cleaning easy.
And let me tell you, I think this cheesy potatoes and bacon recipe hits it out of the park! It is so easy, anyone can make it.
How to Make Cheesy Potatoes and Bacon
1 | Make the bacon topping
Start with thick bacon cut into small pieces, render the fat and make it crispy. These bacon chips are used as topping, so the crunchier the better!
Kitchen tips, recipe substitutions:
- Pick a good quality, thick hickory smoked bacon.
- Cut the bacon with kitchen shears. I find it easier to cut multiple strips with shears, but you can also use a sharp knife.
- Use breakfast bacon leftovers if you have them. This will cut down on time and you can just add a little olive oil in the Instant Pot instead.
- Substitute the bacon for ham, chicken or turkey bacon based on your preference. For a vegetarian version, you could add a crunchy topping such as corn flakes (like funeral potatoes), nuts or bread crumbs.
2 | Cook the potatoes
This is super easy in the Instant Pot and takes no time at all – ONLY 3-4 minutes!
Even though you will read it in the recipe card that you will set the Instant Pot to 1 minute, it actually takes about 1 minute for it to reach the right pressure and of course, it takes another minute or two to vent naturally.
The important thing here is to cut the potatoes in the right size (1/2 inch thick). Too small and the potatoes will dissolve into mashed potatoes and too thick and they might not cook properly.
Once this step is done, there will be a little leftover liquid in the Instant Pot. That is fine. Just leave it in there and add all the other ingredients, and stir it until they melt.
3 | Mix all other ingredients.
This is where you add all the goodness that comes from Cache Valley.
Mix the heavy cream, sour cream, milk, and generous portions of Cache Valley® Four Cheese Mexican and Colby Jack and Monterey Shredded Cheese to the pot and watch the magic happen!
4 | Plate it, top it with crispy bacon and voila!
The creamiest and most delicious cheesy potatoes with bacon you can make!
Optional: before placing the bacon, you can also top the potatoes with more delicious Cache Valley® cheese and broil it in the oven for about 5 mins to get an even cheesier potatoes. Once it’s ready, top it with crispy bacon.
Don’t put the bacon in the broiler, unless you are reheating this recipe as it might burn or get soggy when mixed with cheese.
Frequently Asked Questions
Can I make it ahead of time?
Yes, you can even make it the day before and just place it in the refrigerator overnight without the bacon.
The next day, preheat the oven to 375F and reheat the potatoes. Top it with bacon chips and serve.
How do I reheat this recipe?
The best way to reheat this recipe is in the oven (see instructions above). The cheese sauce will melt again and it will taste like you just made it.
You can also reheat it in the microwave if you are heating up an individual portion.
Can I freeze this recipe or use frozen potatoes?
Freezing cooked potatoes in my experience does not turn out so great.
I haven’t tried this recipe with frozen potatoes, but you might be able to use it in the recipe if you can find them cut into 1 inch or thicker.
Shredded potatoes would not work as it would very likely turn into mush in the Instant Pot.
You might also have to adjust the cooking time and liquid as frozen foods tend to release more water.
How long does it keep in the fridge?
About 3-4 days. But I doubt it will last that long.
Can I make this in the Crock Pot?
Yes, but it takes more effort. First peel, cut and boil the potatoes to a desired size or use frozen potatoes.
Meanwhile, prepare the bacon either in the microwave, oven or pan to make it crispy. Cook the onions with in a little bacon fat until translucent and set aside.
In a crock pot, add the cooked onions, potatoes, seasoning, and all remaining ingredients (except bacon and water) and let it cook for an hour or two in low heat or until the sauce is thick enough.
Cheesy Potatoes with Bacon
- 1 cup Cache Valley® Four Cheese Mexican Shredded
- 1 cup Cache Valley® Colby Jack and Monterey Shredded Cheese
- 2.5 lbs russet potatoes (cut 1/2 inch thick)
- 5 slices hickory smoked bacon (cut into small pieces)
- 1/2 yellow onion (diced)
- 2 cubes chicken bouillon
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup milk
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 tbsp fresh rosemary
- 1/2 cup water
- In the instant pot, saute the bacon until crispy- about 8-10 mins.
- Remove the bacon and place it on top of a paper towel.
- Remove excess oil from the Instant Pot inner liner, leaving enough oil to saute the onions.
- Add the onions to the oil and cook until translucent – about 2-3 mins.
- Turn the saute function off and add the diced potatoes, salt, black pepper, garlic powder, chicken bouillon and water to the pot.
- Stir it, close the lid and set the pressure cooker to 1 minute on high. Turn the warming function off.
- Let it vent naturally. Open the lid, turn the saute function back on.
- Add the milk, heavy cream, sour cream, and fresh rosemary. Stir and bring to a boil.
- Turn the saute function off and pour the potatoes and sauce into a serving platter.
- Top it with the crispy bacon pieces and serve.
I hope you enjoy this super easy, homemade and scrumptious cheesy potatoes with bacon recipe – a delicious side dish for any dinner or holiday gathering!
Don’t forget to check out the goodness that comes from valley in the shape of Cache Valley® cheeses at your local Safeway and if you are interested in another recipe using Cache Valley®, I also partnered with them last year on this popular recipe!
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