Directions
1. Wash and dry the russet potatoes, then slice them into even 1/2-inch rounds so they cook at the same rate. In a large bowl, toss the potato rounds with the olive oil, salt, and black pepper until evenly coated.
2. Lightly coat the inside of the slow cooker with a bit of oil if needed. Layer the potato rounds in overlapping rows, sprinkling some of the cheddar cheese between layers and over the top until everything is used.
