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Cheesy Potato Rounds Recipe

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3.9 from 5 reviews

These Cheesy Potato Rounds are a savory, slow-cooked side dish featuring tender, thick-sliced russet potatoes layered with sharp cheddar cheese. Perfect for potlucks or family dinners, this recipe yields golden, melty cheese and perfectly cooked potatoes with an optional broil step for crispy edges.

Ingredients

Potatoes

  • 2 1/2 pounds thick-sliced Blazer Russet potatoes (cut into 1/2-inch rounds)

Seasoning

  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper

Cheese

  • 2 1/2 cups shredded sharp cheddar cheese

Instructions

  1. Prep & Season: Wash and dry the russet potatoes, then slice them into even 1/2-inch rounds so they cook at the exact same rate. In a large bowl, toss the potato rounds with the olive oil, kosher salt, and black pepper until they are evenly coated.
  2. Layer in Slow Cooker: Lightly coat the inside of the slow cooker with oil or non-stick spray to prevent sticking. Layer the seasoned potato rounds in overlapping rows, sprinkling shredded cheddar cheese between layers and over the top until all is used.
  3. Cook: Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. The potatoes are done when tender when pierced with a knife and the cheese is fully melted.
  4. Broil (Optional for Crispy Edges): For a crispier finish, carefully transfer the cooked potato rounds to a foil-lined baking sheet using a wide spatula. Broil in the oven for 2 to 4 minutes until the cheese turns golden and edges brown. Watch closely to avoid burning.
  5. Serve: Transfer the cheesy potato rounds to a serving platter and serve warm or hot as an easy, crowd-pleasing side dish.

Notes

  • Use evenly sliced potatoes for uniform cooking.
  • Broiling is optional but recommended for crispy, golden cheese edges.
  • Adjust salt and pepper to taste.
  • For a vegetarian option, ensure cheese is made without animal rennet.
  • This recipe is ideal for potlucks and easy make-ahead meals.