Slow Cooker Summer Potluck Crispy Cheese Potato Rounds

Thoroughly wash your Yukon Gold potatoes. Leave the skins on—they add great rustic texture and help the individual rounds hold their shape during the slow cook. Slice the potatoes into uniform 1/4-inch rounds. If they are sliced too thick, they won’t tenderize evenly; if too thin, they will break down into a mash.

In a large mixing bowl, combine the potato rounds, melted butter, and the dry onion soup mix. Use your hands or a pair of tongs to toss everything together vigorously until every single potato slice is beautifully lacquered in the seasoned butter.

Lightly spray the bottom of your slow cooker with non-stick cooking spray. Create alternating layers of the seasoned potatoes, shredded cheese, and crumbled bacon. Be intentional about tucking a generous amount of cheese right against the outer edges of the pot to build that crispy perimeter. Top the final layer with the remaining cheese and bacon.

Place a double layer of paper towels or a clean dishcloth flat over the top of the slow cooker opening, then press the lid down firmly on top of it. Cook on High for 3 to 3.5 hours (or on Low for 6 hours). Resist the temptation to open the lid and check on them, as this lets the trapped heat escape. Once the potatoes are fork-tender and the edges are bubbling and golden, switch the setting to “Warm.”