5-Ingredient Slow Cooker Summer Potluck Crispy Cheese Potato Rounds
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 3–4 hours (plus optional crisping time)
Ingredients
2½ lb (1.1 kg) baby Yukon Gold or red potatoes, sliced into ¼-inch rounds
2 cups shredded sharp cheddar cheese
¼ cup melted butter
1 packet (1 oz) ranch seasoning mix
Chopped fresh parsley or chives (optional, for garnish)
Instructions
Lightly grease the inside of a 6-quart slow cooker with cooking spray or a little butter.
In a large bowl, toss the potato slices with the melted butter and ranch seasoning until evenly coated.
Arrange the potatoes in overlapping layers in the slow cooker, sprinkling shredded cheddar cheese between each layer.
Cover and cook:
High: 3–4 hours, or
Low: 5–6 hours, until the potatoes are fork-tender.
For crispy cheese edges, carefully transfer the cooked potato rounds to a parchment-lined baking sheet and broil for 3–5 minutes, watching closely until the cheese is golden and bubbly.
Garnish with chopped parsley or chives and serve warm.
Optional Add-Ins
Crumbled cooked bacon
Sliced green onions
Garlic powder
Smoked paprika
Sour cream for serving
Tips
Use potatoes of similar size so they cook evenly.
Avoid lifting the slow cooker lid during cooking, as this releases heat and increases cooking time.
Leftovers reheat well in an air fryer or oven to restore their crispiness. Enjoy!
