Balsamic Parmesan Potatoes
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
2 lbs russet potatoes, peeled and cubed
3/4 cup balsamic vinaigrette salad dressing, divided
3/4 cup Parmesan cheese
1 tsp salt
1/4 tsp pepper
Salt and pepper to taste
Place potatoes in bottom of slow cooker. Pour 1/2 cup dressing over potatoes. Sprinkle with Parmesan cheese, salt, and pepper. Stir until the potatoes are well-coated. Cover and cook on low for 6-8 hours.
Right before serving, pour remaining 1/4 cup dressing over potatoes, and stir. Season with salt and pepper to taste.