Top the casserole mixture with the shredded cheese. You can use any cheese you prefer, but a combination of cheddar and Mexican blend cheeses works best for that rich, melty, and gooey texture. Sprinkle the cheese evenly over the top of the casserole.
Cover the crockpot and set it to cook on low for 4 hours or on high for 2 hours. The slow cooking will allow the flavors to meld together, and the cheese will melt into the casserole, creating a rich, creamy texture with tender potatoes. If you prefer a slightly crispy top, you can uncover the crockpot during the last 30 minutes of cooking to allow the cheese to brown slightly.
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