ADVERTISEMENT
Prep Time: 15 minutes
Cook Time: 4 to 5 hours on low or 2 to 3 hours on high
Total Time: 4 hours 15 minutes to 5 hours 15 minutes
Yield: 8 servings
Directions and Instructions
- Start by washing and drying the russet potatoes. Slice them evenly into 1/2-inch rounds, ensuring they cook uniformly.
- In a large bowl, combine the potato rounds with olive oil, kosher salt, and black pepper. Toss until every slice is beautifully coated with this simple yet flavorful mixture.
- Next, lightly coat the inside of your slow cooker with a splash of olive oil to prevent sticking, if necessary. Begin layering the potato rounds in overlapping rows, sprinkling some of the shredded sharp cheddar cheese between each layer and on top until you’ve used it all.
- Cover the slow cooker and set it to cook on low for 4 to 5 hours or on high for 2 to 3 hours. You’ll know they’re ready when the potatoes are deliciously tender when pierced with a knife, and the cheese is gloriously melted.
- If you crave that extra crispy texture, carefully transfer the cooked potato rounds to a foil-lined baking sheet. Broil them in the oven for 2 to 4 minutes, watching closely until the cheese turns a lovely golden brown and the edges start to crisp up.
- Finally, transfer your beautiful crispy cheese potato rounds to a serving platter and enjoy them hot or warm, making them the ultimate potluck-friendly side dish!
Notes or Tips
For an added twist, consider incorporating herbs like fresh rosemary or thyme between the layers for a burst of flavor. You can also experiment with different cheeses or add diced jalapeños for a spicy kick!
Cooking Techniques
This recipe primarily utilizes the slow cooker, which gently cooks the potatoes while allowing the cheese to melt perfectly. Broiling at the end adds a beautiful crispiness to the dish, taking the texture to the next level. Remember to arrange your potato rounds thoughtfully in the slow cooker to ensure even cooking throughout.
ADVERTISEMENT