🥔 Cheesy Baked Potato Rounds
(Rondelles de Pommes de Terre au Four au Fromage)
Serves: 4 | Prep time: 10 min | Cook time: 25–30 min
Easy, melty, crispy… and totally irresistible!
🧺 Ingredients:
3–4 large potatoes (Yukon Gold or Russet work best)
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried herbs (Herbes de Provence or thyme)
1 cup (100 g) shredded cheese (Gruyère, mozzarella, cheddar, or a mix)
Optional toppings: chopped fresh parsley, crumbled bacon, or green onions
🔥 Instructions:
Preheat the oven to 390°F (200°C).
Line a baking sheet with parchment paper.
Prepare the potatoes:
Wash (and peel if you like) the potatoes.
Slice into ¼–½ inch thick rounds.
Season:
Toss the potato rounds with olive oil, garlic powder, herbs, salt, and pepper.
Spread them out in a single layer on the baking sheet.
Bake:
Roast for 20–25 minutes, flipping halfway through, until the edges are crispy and golden.
Add the cheese:
Remove from oven, sprinkle shredded cheese generously over each round.
Return to the oven for 5 more minutes, until cheese is melted and bubbly.
Serve hot:
Garnish with parsley, crispy bacon, or a drizzle of crème fraîche.
Perfect as an appetizer, side dish, or even a cozy vegetarian main with salad 🥗
🧡 Tip:
For a super indulgent version, stack two rounds with a little cream between them for mini gratin-style bites.
Or make “pizza” rounds with tomato sauce, olives, and cheese!