Rondelles de pommes de terre au four au fromage

A simple and delicious appetizer or side dish, rondelles de pommes de terre au four au fromage, will surely satisfy your taste buds and impress your guests.

These delightful potato rounds are topped with a generous amount of melted cheese and fresh herbs, offering a crispy exterior and a velvety interior.


For the potatoes:

  • 4 large potatoes, peeled and sliced into half-inch rounds
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika

For the toppings:

  • 1/2 cup grated cheese (cheddar, mozzarella, or a combination of the three)
  • 2 tablespoons fresh parsley, chopped
  • Optional: finely chopped chives for garnish


  1. Preheat the oven: Preheat your oven to 400°F (200°C).
  2. Prepare the potatoes: Place the potato rounds in a large mixing bowl. Drizzle with olive oil and sprinkle with salt, black pepper, onion powder, and paprika. Mix well to ensure the potatoes are evenly coated.
  3. Arrange the potatoes: Place the seasoned potato rounds in a single layer on a prepared baking sheet. Ensure they do not overlap to guarantee even cooking.
  4. Bake the potatoes: Bake in the preheated oven for 25 to 30 minutes, or until the potatoes are tender and crispy. Flip the potato rounds halfway through baking to ensure both sides are evenly browned.
  5. Add the cheese: Remove the baking sheet from the oven and sprinkle the grated cheese evenly over the potato rounds. Return to the oven for 5 to 7 minutes, or until the cheese is melted and bubbly.
  6. Garnish and serve: Once the cheese is melted, remove the potatoes from the oven and let them cool slightly. Sprinkle with fresh parsley and optional chives for added flavor and color. Serve the cheese-topped potato rounds on a serving platter and enjoy them hot.

Tips for Perfectly Baked Cheese-Topped Potato Rounds:

  • Choose the right potatoes: Opt for starchy potatoes like Russet or Yukon Gold for the best texture.
  • Experiment with cheeses: Try different cheeses like Gouda, Parmesan, or Monterey Jack to suit your taste.
  • Extra crispiness: Soak the potato slices in cold water for 30 minutes before cooking, then pat dry with a paper towel to achieve extra crispy rounds.

𝐂𝐨𝐧𝐭𝐢𝐧𝐮𝐞𝐬 𝐎𝐧 𝐍𝐞𝐱𝐭 𝐏𝐚𝐠𝐞...

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