Slow Cooker Crispy Cheese Potato Rounds

Name: Slow Cooker Crispy Cheese Potato Rounds
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.1kg russet potatoes, cut into 1cm rounds; 2 tbsp olive oil; 225g sharp Cheddar, grated; 1½ tsp fine salt; 1 tsp Black pepper, freshly ground

Tender layered potato rounds cooked with sharp Cheddar and finished under the grill for crisp golden edges.

315 mins Serves 6Slow Cooker

Ingredients ↓Method ↓

Ingredients

1.1kg russet potatoes, cut into 1cm rounds
2 tbsp olive oil
225g sharp Cheddar, grated
1½ tsp fine salt
1 tsp Black pepper, freshly ground

Method

15 mins prep300 mins cook315 mins total

Toss the potato rounds with the olive oil, salt and pepper until evenly coated.
Arrange the potatoes in overlapping layers in the slow cooker, scattering Cheddar between the layers and finishing with cheese on top.
Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the potatoes are tender when pierced with a knife.
For crisp edges, transfer the cooked rounds to a foil-lined baking tray, keeping them in a single layer.
Place under a hot grill for 2–4 minutes, watching closely, until the cheese is golden and bubbling.
Serve warm as a side dish.

Notes

Use potatoes of an even thickness so the rounds cook at the same rate.

The grill step is optional, but it gives the dish its crisp finish.

About this recipe

These cheesy potato rounds cook gently in the slow cooker until tender, then go briefly under the grill for the crisp, golden edges that make them special.

They are a useful side for barbecues, burgers and roast chicken, and travel well for a relaxed potluck-style meal.