Golden cheese, soft potato centers, and crisp edges make these rounds an easy side for a summer potluck. The slow cooker handles the tender cooking; a brief finish under the broiler gives them their browned top. Plan for eight servings and serve them while the cheese is warm.
Why This Recipe Works
Five everyday ingredients are enough: russet potatoes, olive oil, kosher salt, black pepper, and sharp cheddar. Cutting the potatoes to the same thickness helps them cook evenly. Layering cheese between the slices spreads the flavor throughout, while the optional broiler finish adds the crunch that a covered slow cooker cannot produce by itself.
Ingredients
- 2 1/2 pounds russet potatoes, scrubbed and cut into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups shredded sharp cheddar cheese
Equipment: A 5- to 6-quart slow cooker, a large mixing bowl, and, for the crisp finish, a foil-lined baking sheet. A mandoline can help make even slices, but a sharp knife works too.
Directions
- Prepare the potatoes. Scrub and dry the potatoes. Leave the skins on if you like their texture, then cut crosswise into rounds about 1/2 inch thick. Keep the slices similar in size so the thinner ones do not soften before the thicker ones.
- Season thoroughly. Put the slices in a large bowl. Add the olive oil, salt, and pepper, and toss until every round is lightly coated. Set aside a little oil from the bowl to coat the inside of the slow cooker if needed.
- Layer with cheese. Arrange one layer of potato rounds in the cooker, overlapping them slightly. Scatter over some of the cheddar. Repeat with the remaining potatoes and cheese, reserving a generous handful of cheese for the top. Avoid packing the slices so tightly that heat cannot circulate.
- Cook until tender. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. Begin checking near the early end of the range: a fork should slide easily through the thickest potato round. Cooking time varies with the cooker and how full it is.
- Finish for crisp edges, if desired. Heat the broiler. Carefully lift the cooked rounds onto a foil-lined baking sheet in a single layer. Broil for 2 to 4 minutes, watching constantly, until the cheese bubbles and the exposed edges turn golden. Cheese can scorch quickly; do not put the slow cooker insert under the broiler unless its manufacturer explicitly says it is broiler-safe.
- Serve. Transfer to a platter and serve warm. If taking them to a potluck, keep the cooked potatoes warm in the slow cooker and broil a batch just before serving when an oven is available.
Variations & Tips
- For deeper flavor: Add a little finely chopped onion or onion powder between the layers. These are optional extras beyond the five-ingredient base.
- Try another cheese: Monterey Jack melts smoothly; smoked cheddar adds a smoky note. Keep the total cheese amount about the same.
- For a loaded finish: After cooking, top with cooked bacon, sliced scallions, or a spoonful of sour cream. Add delicate toppings after broiling.
- Prepare ahead: Slice the potatoes a few hours early and keep them submerged in cold water in the refrigerator. Drain and dry them completely before adding the oil; excess water can make the layers soggy.
- For reliable browning: Spread the potatoes in one layer before broiling. If the tray is crowded, broil in batches.
- For transport: Keep the potatoes covered and warm until serving, but expect the broiled edges to soften in a closed container. Crisp them close to serving time for the best texture.
What to Serve with Them
These rounds pair well with grilled chicken, burgers, barbecue, or a crisp green salad. They also work as a buffet appetizer with a small bowl of sour cream or a tangy dipping sauce alongside.
Storage and Reheating
Refrigerate leftovers in a covered container within two hours of cooking and use within three days. Reheat on a baking sheet at 375°F (190°C) until hot throughout, then broil briefly if you want to restore some browning. The microwave will warm them but will not bring back the crisp edges. Freezing is not recommended because cooked potato slices can become watery.
Frequently Asked Questions
Will the rounds get crispy in the slow cooker? The covered cooker makes the potatoes tender and melts the cheese. For true crisp edges, use the short broiler step.
Can I use Yukon Gold potatoes? Yes. Their texture is creamier and they may cook a little faster, so check for tenderness before the end of the stated range.
Can I skip the broiler? Yes. The potatoes will still be cheesy and tender, with a softer finish.
How do I know they are done? Pierce a thick slice with a fork. It should meet little resistance, and the cheese should be fully melted.
Crispy Cheese Potato Rounds
Ingredients
Method
- Start by washing and drying the russet potatoes. Slice them into even 1/2-inch rounds.
- In a large bowl, toss the potato rounds with the olive oil, kosher salt, and black pepper until they are evenly coated.
- If needed, lightly coat the inside of the slow cooker with oil.
- Layer the potato rounds in overlapping rows, sprinkling some cheddar cheese between layers and on top.
- Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the potatoes are tender and the cheese is melted.
- For crispy edges, transfer the potato rounds to a foil-lined baking sheet and broil for 2 to 4 minutes.
- Finally, transfer the crispy potato rounds to a serving platter and serve hot or warm.
