Step-by-Step Preparation Guide
- Prep the Potatoes: Thoroughly wash the potatoes and slice them into uniform 1/2-inch thick rounds. Pat them dry with a clean paper towel to ensure the seasonings stick properly.
- Season and Coat: In a large bowl, toss the potato rounds with olive oil, garlic powder, onion powder, salt, and black pepper until each slice is evenly coated.
- Slow Cook to Perfection: Line the bottom of your slow cooker with parchment paper. Layer the seasoned potato rounds inside, covering them with half of the shredded cheese. Cover and cook on Low for 3 to 4 hours (or High for 2 hours) until the potatoes are tender when pierced with a fork.
- Crisp the Cheese Layer: Transfer the tender potato rounds onto a parchment-lined baking sheet. Top each round with the remaining shredded cheese. Broil on High in your oven for 3 to 5 minutes until the cheese turns bubbly, golden brown, and delightfully crisp.
- Serve Hot: Remove from the oven, let them cool for 2 minutes, and serve warm with sour cream or fresh chives…
