This 5-Ingredient Slow Cooker Summer Potluck Crispy Cheese Potato Rounds recipe is a magnificent, crowd-pleasing, and highly convenient side dish masterpiece. By layering thickly sliced potatoes directly into the crock with pools of sharp cheddar cheese, you let the slow cooker do the heavy lifting of tenderizing the root vegetables. Finishing the dish under a quick oven broil melts the dairy into a spectacular, bubbly golden crust, making it an absolute star for summer gatherings and family potlucks.
Ingredients:
| Ingredient |
Quantity |
| Thick-sliced Blazer Russet potatoes (cut into 1/2-inch rounds) |
2 1/2 / pounds |
| Olive oil |
2 / tablespoons |
| Shredded sharp cheddar cheese |
2 1/2 / cups |
| Kosher salt |
1 1/2 / teaspoons |
| Black pepper |
1 / teaspoon |
Step-by-Step Directions:
Step 1: Prep and Season the Rounds: Thoroughly wash and dry your 2 1/2 pounds of Blazer Russet potatoes. Using a sturdy knife, slice them into even, uniform 1/2 / inch thick rounds so they cook through at the exact same rate. In a large mixing bowl, toss the potato wheels with the 2 tablespoons of olive oil, 1 1/2 teaspoons of kosher salt, and 1 teaspoon of black pepper until every piece is uniformly glossed and seasoned.
Step 2: Layer the Crock: Lightly coat the inside liner of your slow cooker with a quick rub of olive oil or non-stick spray. Arrange the seasoned potato rounds inside the crock in overlapping rows. As you build the layers, scatter the 2 1/2 cups of shredded sharp cheddar cheese generously between the potato tiers and directly over the very top until all ingredients are utilized.
Step 3: Execute the Slow Simmer: Secure the lid onto your slow cooker. Cook on Low heat for 4 / to 5 / hours, or switch to High heat for 2 / to 3 / hours. You will know this stage is complete when the potatoes feel perfectly tender when pierced with the tip of a paring knife and the cheddar is completely melted.
Step 4: The Crispy Broil Finish: To achieve elite texture, preheat your oven’s broiler setting. Carefully lift the tender potato rounds out of the crock and transfer them to a baking sheet lined with aluminum foil. Place the tray under the broiler for 2 / to 4 / minutes, watching like a hawk until the cheese forms a bubbling, golden-brown crust.
Step 5: Rest and Serve: Remove the tray from the broiler and let the cheese set for a minute. Slide the rounds onto a wide serving platter and serve hot or warm.
