Cheesy Potato Rounds
These Cheesy Potato Rounds combine thick-cut russet potatoes and sharp cheddar cheese, slow-cooked until buttery and tender. Tossed with olive oil, salt, and pepper, these layered potato slices absorb the rich melted cheese as they cook, making them an ideal potluck-friendly side dish.
ADVERTISEMENT
Cheesy Potato Rounds
Ingredients:
| Ingredient | Quantity |
| Thick-sliced Blazer Russet potatoes (1/2-inch rounds) | 2 1/2 pounds |
| Olive oil | 2 tablespoons |
| Kosher salt | 1 1/2 teaspoons |
| Black pepper | 1 teaspoon |
| Shredded sharp cheddar cheese | 2 1/2 cups |
Step-By-Step Directions:
-
Prep and season: Wash, dry, and slice the russet potatoes into even 1/2-inch rounds. In a large bowl, toss the potato rounds with olive oil, kosher salt, and black pepper until fully coated.
-
Layer in slow cooker: Lightly spray the inside of a slow cooker. Layer the seasoned potato rounds in overlapping rows, scattering the shredded cheddar cheese between the layers and over the top.
-
Slow cook: Cover and cook on LOW for 4 to 5 hours (or on HIGH for 2 to 3 hours) until the potatoes are knife-tender and the cheese is fully melted.
-
Broil (optional): For crispier edges, transfer the cooked potato rounds onto a foil-lined baking sheet and broil on HIGH for 2 to 4 minutes until the cheese is golden brown and bubbly.
-
Serve: Transfer the rounds to a platter and serve warm.
