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.
3. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the potatoes are tender when pierced with a knife and the cheese is fully melted.
4. For crispier edges, carefully transfer the cooked potato rounds to a foil-lined baking sheet and broil for 2 to 4 minutes, just until the cheese turns golden and the edges begin to brown. Watch closely to prevent burning.
5. Transfer to a serving platter and serve hot or warm for a potluck-friendly side dish.
