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Herbed Cheesy Baked Potato Slices

Category: Crowd-Pleasing Starters and Party Snacks

Creamy Yukon Gold potato slices are tossed in herbs, garlic, and cream, then layered with cheddar for a golden, bubbling finish. This side makes an impressive addition to fine dinners or casual gatherings. The potatoes are easy to slice and assemble, bake to crisped edges, and shine with their rich blend of flavors. Garnish with fresh parsley or chives and enjoy these savory, visually appealing potato rounds alongside meats, fish, or roasted vegetables. Best when served warm and bubbly, they store well for a few days and can be quickly reheated for easy leftovers.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Wed, 14 May 2025 23:22:48 GMT
A pan of baked potatoes with cheese. Save
A pan of baked potatoes with cheese. | recipesfoodyummy.com

Herbed Cheesy Baked Potato Slices bring together layers of buttery potato, fresh herbs, and gooey melted cheese for a side dish that always feels special. They look like they took hours to make, but this is a feel-good crowd-pleaser you can prep in no time. The first time I served these potatoes at a family birthday, everyone asked for the recipe before dessert came out.

Ever since I first tried fanning the potato slices in a pretty spiral, these have become my signature dish for holidays and dinner parties. You will never have leftovers.

Ingredients

  • Yukon Gold or russet potatoes: sliced thin for creaminess and stability the yellow flesh of Yukon Gold is especially buttery and perfect for this
  • Shredded cheddar cheese: gives a perfect melt and sharp flavor use a good block and shred yourself for best results
  • Heavy cream: adds extra richness and melds the flavors look for cream with at least 36 percent fat
  • Butter: melted for a touch of luxury use unsalted and taste before seasoning so you do not oversalt
  • Fresh garlic: adds aromatic punch choose firm cloves without green sprouting for best flavor
  • Fresh thyme and rosemary: infuse earthy herby notes both work well dried if fresh is unavailable
  • Salt and pepper: for enhancing all the other ingredients use kosher salt and cracked black pepper for depth
  • Chopped parsley or chives: for bright color and fresh finish always sprinkle these on right before serving for fresh taste

Step-by-Step Instructions

Prep the Potatoes:
To start slice potatoes as evenly as possible about one eighth inch thick for consistent cooking. Soak in cold water for ten minutes to remove excess starch and dry thoroughly with towels. This step keeps the edges from getting soggy so you end up with picture-perfect slices.
Make the Herb Mixture:
In a mixing bowl whisk together the heavy cream melted butter minced garlic herbs salt and pepper. You want to toss the potato slices gently so every piece is slicked with the creamy herby mixture.
Assemble:
Grab a baking dish or oven safe skillet and grease it with a bit of butter. Arrange potatoes by stacking or fanning them into overlapping circles or rows. Pour leftover cream mixture over the top making sure it filters down between the layers. Follow with cheese over the whole thing and tuck extra bits in between slices whenever possible for those extra cheesy pockets.
Bake:
Cover the dish with foil and bake for thirty minutes. Remove foil and continue baking until crispy and golden brown on top about twenty to twenty five minutes more. This last stretch melts the cheese into a beautiful golden topping.
A wooden cutting board with 12 potato casserole dishes. Save
A wooden cutting board with 12 potato casserole dishes. | recipesfoodyummy.com

My favorite part is adding a handful of Gruyère or parmesan between the potato layers for even richer flavor. My kids take turns arranging the slices in the pan and always try to make a perfect spiral—this dish draws everyone into the kitchen.

Storage Tips

Leftovers keep best in a tightly sealed container in the fridge for up to three days. If they lose a little crispness just reheat covered in the oven and broil for a minute at the end to restore the golden top. These potatoes also freeze well as long as you wrap portions individually.

Ingredient Substitutions

No Yukon Golds at the store Just use regular russets or even half sweet potatoes for a twist. If you are out of cheddar mozzarella gives an extra stretchy melt while Gruyère or Colby Jack add more depth. Dried herbs work beautifully when you cannot find fresh just use about half the amount.

Serving Suggestions

Plate with grilled steak roast chicken or pan seared salmon for a restaurant worthy meal at home. Serve with a green salad dressed with vinaigrette to balance the richness. Sometimes I add roasted carrots or asparagus to the platter for color and crunch.

Cultural Note

Potato casseroles and gratins have been comfort staples in Europe for centuries especially in France and Scandinavia. Thin slicing and layering with dairy is a classic way to turn simple ingredients into a festive event food. Every family seems to have a version and this recipe is mine—rooted in Sunday lunches with my grandmother.

Recipe FAQs

→ Can I make these potatoes ahead of time?

Yes, you can assemble and refrigerate up to one day before baking. Simply bake when ready to serve.

→ What types of cheese yield the best melting texture?

Sharp cheddar is classic, but gruyère and mozzarella also melt beautifully and add great flavor complexity.

→ How thin should I slice the potatoes?

For even cooking, slice to about 1/8 inch (3 mm) thick—thin enough to become tender, yet sturdy enough to layer.

→ Can I use other potato varieties?

Yukon Gold and russet work best, but mixing in sweet potato slices creates a delicious flavor twist.

→ How do I increase the crispiness of the potatoes?

For extra crisp edges, broil the dish for two to three minutes at the end of baking until golden and bubbly.

→ Is there a way to add more depth of flavor?

Add a touch of parmesan or gruyère between layers, or include caramelized onions for extra richness.

Herbed Cheesy Baked Potato Slices

Potato slices layered with cheese and herbs, baked golden and creamy. Elegant, savory, and simple to prepare.

Prep Time
20 mins
Cooking Time
55 mins
Total Duration
75 mins
By: Loura

Recipe Type: Appetizers

Skill Level: Beginner-Friendly

Cuisine: Contemporary European

Portions Yielded: 6 Serving Size (One medium baked potato casserole, serves 4 to 6)

Dietary Preferences: Vegetarian, Gluten-Free

What You'll Need

→ Main Components

01 4 medium Yukon Gold or russet potatoes, thinly sliced (about 3 mm thick)
02 1.5 cups (150 g) shredded cheddar cheese (or a blend of melting cheeses such as mozzarella or Gruyère)
03 120 ml heavy cream
04 2 tablespoons (30 g) unsalted butter, melted

→ Herbs and Flavorings

05 2 garlic cloves, finely minced
06 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
07 1 teaspoon fresh rosemary, finely chopped (optional)
08 Salt and freshly ground black pepper, to taste

→ Garnish

09 Chopped parsley or chives

Steps To Follow

Step 01

Preheat oven to 190°C. Wash potatoes thoroughly and slice them thinly to a uniform 3 mm thickness using a mandoline for precision. Soak slices in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with a towel.

Step 02

In a mixing bowl, combine heavy cream, melted butter, minced garlic, thyme, rosemary (if using), salt, and pepper. Add potato slices and toss gently to evenly coat each piece.

Step 03

Lightly grease a medium-sized baking dish or oven-safe skillet. Arrange potato slices in a spiral or overlapping rows, fanning the slices for an attractive presentation. Drizzle any remaining cream mixture over the potatoes.

Step 04

Evenly distribute shredded cheese between potato layers and over the top surface.

Step 05

Cover the dish tightly with aluminium foil and bake for 30 minutes.

Step 06

Remove the foil and continue baking for 20–25 minutes or until the potatoes are tender and the top is golden and bubbling.

Step 07

For a crisper top, broil on high for 2–3 minutes at the end, watching carefully to prevent burning.

Step 08

Allow to cool slightly, then garnish with chopped parsley or chives. Plate 4–6 slices per serving as an elegant side.

Notes and Tips

  1. For best texture, use potatoes cut to a consistent thickness to ensure even cooking.
  2. Add a handful of parmesan or Gruyère for a richer flavour profile.
  3. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
  4. The dish can be assembled up to 24 hours ahead and baked prior to serving.

Required Equipment

  • Mandoline slicer
  • Mixing bowl
  • Medium baking dish or oven-safe skillet
  • Aluminium foil
  • Chef's knife

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains dairy (cheese, cream, butter)

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 288
  • Fats: 16 g
  • Carbohydrates: 29 g
  • Proteins: 9 g