To make ahead, slice potatoes up to 12 hours ahead; cover with lightly salted water, and refrigerate. Chopped onion and shredded cheese can be refrigerated in separate covered containers. Drain potatoes, and add to slow cooker when ready to cook.
Each slow cooker varies in performance. Check the potatoes at the minimum time to check for doneness to prevent overcooking.
© 2015 ®/TM General Mills All Rights Reserved