5-Ingredient Slow Cooker Summer Potluck Crispy Cheese Potato Rounds

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.