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Crispy Cheese Potato Rounds

A delicious side dish featuring crispy edges and cheesy goodness, perfect for summer potlucks and barbecues.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2.5 pounds 2 1/2 pounds thick-sliced Blazer Russet potatoes, cut into 1/2-inch roundsrusserrusset potatoes, cut into 1/2-inch roundsusset potatoes, cut into 1/2-inch rounds potatoes, cut into 1/2-inch rounds Use Blazer Russet potatoes for best results.
Seasoning
  • 2 tablespoons 2 tablespoons olive oilolive oil
  • 1.5 teaspoons 1 1/2 teaspoons kosher saltkosher salt
  • 1 teaspoon 1 teaspoon black pepperblack pepper
Cheese
  • 2.5 cups 2 1/2 cups shredded sharp cheddar cheeseshredded sharp cheddar cheese

Method
 

Preparation
  1. Start by washing and drying the russet potatoes. Slice them into even 1/2-inch rounds.
  2. In a large bowl, toss the potato rounds with the olive oil, kosher salt, and black pepper until they are evenly coated.
  3. If needed, lightly coat the inside of the slow cooker with oil.
Layering and Cooking
  1. Layer the potato rounds in overlapping rows, sprinkling some cheddar cheese between layers and on top.
  2. 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.
Finishing Touch
  1. For crispy edges, transfer the potato rounds to a foil-lined baking sheet and broil for 2 to 4 minutes.
  2. Finally, transfer the crispy potato rounds to a serving platter and serve hot or warm.

Notes

Make sure to cut the potato rounds evenly for consistent cooking. Experiment with different types of cheese for varied flavors. You can add herbs like rosemary or thyme for an aromatic touch.