Brought these to the summer potluck and three people followed me to my car asking what was in them.

Directions

1. Wash and dry the russet potatoes, then slice them into even 1/2-inch rounds so they cook at the same rate. In a large bowl, toss the potato rounds with the olive oil, salt, and black pepper until evenly coated.

2. Lightly coat the inside of the slow cooker with a bit of oil if needed. Layer the potato rounds in overlapping rows, sprinkling some of the cheddar cheese between layers and over the top until everything is used.

3. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the potatoes are tender when pierced with a knife and the cheese is fully melted.

4. For crispier edges, carefully transfer the cooked potato rounds to a foil-lined baking sheet and broil for 2 to 4 minutes, just until the cheese turns golden and the edges begin to brown. Watch closely to prevent burning.

5. Transfer to a serving platter and serve hot or warm for a potluck-friendly side dish.

Variations & Tips

Add onion flavor: Thinly slice a small onion and tuck the slices between the layers of potatoes for extra sweetness and savory depth without changing the easy style of the dish.

Try another cheese: Sharp cheddar gives the boldest flavor, but Monterey Jack, pepper Jack, or a cheddar-Mozzarella blend will melt well and create a slightly different finish.

Make-ahead tip: You can slice the potatoes a few hours ahead and keep them in cold water, then dry them thoroughly before seasoning. This helps streamline prep before a cookout or potluck.

For the best crisp edges: The slow cooker makes the potatoes tender, but the quick broil is what gives them that craveable crisp-cheese finish. Do not skip that step if texture is your priority.

Keep them warm for serving: If you’re taking these to a gathering, leave them in the warm slow cooker setting until just before serving, then broil in batches if needed once you arrive, provided you have oven access.