5-Ingredient Slow Cooker Summer Potluck Crispy Cheese Potato Rounds
Ingredients
- 2 1/2 pounds russet potatoes, sliced into 1/2-inch rounds
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup reduced-fat shredded sharp cheddar cheese
Directions
- Wash and dry the potatoes. Slice into even 1/2-inch rounds.
- Toss potatoes with 1 teaspoon olive oil, salt, and pepper.
- Lightly spray the slow cooker with cooking spray. Arrange the potatoes in overlapping layers.
- Sprinkle the reduced-fat cheddar between the layers and over the top.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until tender.
- For crispy edges, transfer the potatoes to a foil-lined baking sheet and broil for 2–4 minutes, watching closely.
- Serve hot.
