These slow cooker summer potluck crispy cheese potato rounds are the kind of low-effort, high-reward side dish that disappears fast. Thick-sliced russet potatoes hold their shape beautifully in the slow cooker, turning tender inside while the cheese creates a rich, savory coating that can be crisped at the end for those irresistible browned edges. With just five main ingredients, this recipe is practical for busy cookouts, family gatherings, and any time you need a crowd-pleasing potato dish that travels well.
Serve these potato rounds alongside grilled burgers, barbecue chicken, pulled pork, bratwurst, or simple roasted vegetables. They also work nicely on a potluck table with coleslaw, baked beans, fresh watermelon, or a crisp green salad, since the creamy potatoes and salty cheese pair especially well with bright, fresh summer sides.
Servings: 8
Approx. WW Points: 3–4 per serving (depending on the exact cheese used)
Ingredients
- 2½ pounds russet potatoes, sliced into ½-inch rounds
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1½ cups reduced-fat sharp cheddar cheese, shredded
Instructions
- Lightly coat the inside of your slow cooker with cooking spray.
- Toss the potato slices with the olive oil, garlic powder, and salt until evenly coated.
- Arrange the potatoes in overlapping layers in the slow cooker.
- Cover and cook on HIGH for 3½–4 hours or LOW for 6–7 hours, until the potatoes are tender.
- Sprinkle the reduced-fat cheddar evenly over the potatoes. Cover and cook for another 10–15 minutes, until the cheese has melted.
- For crispy edges, carefully transfer the cooked potatoes to a baking sheet and broil for 2–4 minutes, watching closely to prevent burning.
- Serve hot as a delicious summer side dish.