1 1/2 tablespoons vegetable oil
1/2 pound russet potatoes, peeled and cubed
1/4 cup butter, melted
1/2 cup white sugar
1/3 cup all-purpose flour
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon salt
6 cups shredded Cheddar cheese
1 onion, finely diced
1 tablespoon lemon juice
1 tablespoon olive oil
Place potatoes in slow cooker. Brown on all sides; drain on paper towels.
Heat oil in medium saucepan over medium heat. Stir in potatoes, stirring constantly. Cook and stir about 5 minutes, until potatoes are browned. Remove from heat, stir in butter, sugar, flour and oregano, cover and cook about 1 minute. Stir in basil, basil, salt and cheese. Mix thoroughly, then add onions, lemon juice, olive oil, remaining 1/2 cup of potato mixture, cheddar cheese and onion.
Cover; cook 5 minutes, stirring occasionally.