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–+ servings
Cheesy Potato Rounds

Cheesy Potato Rounds

The ultimate hands-off side dish! Thick, tender slices of Russet potatoes layered with sharp cheddar cheese and slow-cooked to gooey greatness.
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Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Servings 8 Yield

Ingredients
  

  • 2 ½ pounds thick-sliced Blazer Russet potatoes cut into ½-inch rounds
  • 2 tablespoons olive oil
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 ½ cups shredded sharp cheddar cheese

Instructions
 

  • Prep & Season: Wash and dry the russet potatoes, then slice them into even ½-inch rounds so they cook at the exact same rate. In a large bowl, toss the potato rounds with the olive oil, kosher salt, and black pepper until they are evenly coated.
  • Layer in Slow Cooker: Lightly coat the inside of the slow cooker with a bit of oil or non-stick spray to prevent sticking. Layer the seasoned potato rounds in overlapping rows, sprinkling some of the shredded cheddar cheese between the layers and over the top until everything is used.
  • Cook: Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. They are done when the potatoes are completely tender when pierced with a knife and the cheese is fully melted.
  • Broil (Optional for Crispy Edges): For crispier edges, carefully transfer the cooked potato rounds to a foil-lined baking sheet using a wide spatula. Broil in the oven for 2 to 4 minutes, just until the cheese turns golden and the edges begin to brown. Watch closely to prevent burning!
  • Serve: Transfer the rounds to a serving platter and serve hot or warm for an incredibly easy, potluck-friendly side dish.

Notes

We cannot stress enough how important it is to strictly slice your potatoes to exactly a ½-inch thickness! If you slice them too thin, the trapped moisture in the slow cooker will turn them into a messy pot of mashed potatoes.
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