Cheese Potato Slices In Slow Cooker. My husband asks for these crunchy potato slices every Sunday. It’s an easy side dish with just 4 things that everyone loves.
These easy slow cooker potatoes with a cheesy top take over the meal in a fun way. The slices get crunchy golden sides, a salty cheese cover, and soft middles inside. My husband wants them every Sunday. I toss it all in the cooker and do other stuff for dinner or relax. It’s cheap and simple with potatoes, cheese, butter, and pepper. Makes a warm side that feels fancy but is no work.
Put these cheese-covered potato slices high on a white plate. Spoon extra crunchy cheese bits on top. They taste great with roast chicken, grilled meat, meatloaf, or baked fish.
Cheese Potato Slices In Slow Cooker. Make crunchy golden potato wedges in your slow cooker with just potatoes, fresh grated Parmesan cheese, melted butter, and pepper. They get crispy edges and soft insides after slow cooking. Perfect simple side for family dinners or snacks—budget-friendly, no fuss, and super tasty every time!
Ingredients
-
2 pounds russet or yellow potatoes, washed and cut into big slices
-
1 cup grated Parmesan cheese (grate from a block, not the bag kind)
-
1/2 cup butter without salt, melted
-
1 teaspoon ground black pepper (add more if you want)
Cheese Potato Slices In Slow Cooker: Directions
-
Spray your slow cooker inside with no-stick spray or rub with a little butter. This stops sticking and makes cleaning easy.
-
Wash potatoes good and dry them. Cut each into big slices (6-8 per potato). Make them all the same size so they cook the same and stay soft inside.
-
In a big bowl, mix melted butter and pepper with a whisk.
-
Put potato slices in the bowl. Mix them around with hands or spoon till every one has butter on all sides.
-
Sprinkle cheese over potatoes. Mix gently till cheese sticks to them. Some cheese falls off— that’s fine, it gets extra crunchy.
-
Put slices in a flat layer in the cooker. Put cut sides down to make a golden bottom. Sprinkle extra cheese on top.
-
Put lid on. Cook on HIGH 2.5 to 3 hours, or LOW 4 to 5 hours. Test with fork—they should be soft, with brown crispy cheese edges.
-
For more crunch on top, take crock out (if you can) and broil in oven 3-5 minutes. Watch close till golden brown. This is extra but yummy.
-
Use spoon to lift potatoes, getting all crunchy cheese bits. Put on plate with cut sides up to show gold edges and soft parts.
-
Add a little more pepper if you like. Serve hot so butter shines and middles are fluffy.