Baked Cheesy Potato Medallions with Herbs
Baked Cheesy Potato Medallions with Herbs
Ingredients
For the Potato Medallions
- 2 pounds Yukon Gold potatoes, peeled and sliced into 1/2-inch thick medallions
- 1/4 cup unsalted butter, melted
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Cheesy Topping
- 1 1/2 cups low-moisture part-skim mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
For Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the melted unsalted butter, chicken broth, garlic powder, kosher salt, and freshly ground black pepper.
⏱️ 2 min
- 3
Arrange the sliced potato medallions in a single layer in the prepared baking dish. Pour the butter and broth mixture evenly over the potatoes.
⏱️ 5 min
- 4
Bake for 20 minutes, or until the potatoes are slightly tender but not fully cooked through. The edges should just begin to turn golden.
⏱️ 20 min•🌡️ 400
- 5
While the potatoes are baking, combine the shredded low-moisture part-skim mozzarella cheese and grated Parmesan cheese in a medium bowl.
⏱️ 5 min
- 6
Remove the baking dish from the oven. Evenly sprinkle the cheese mixture over the partially baked potato medallions.
⏱️ 2 min
- 7
Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. For extra browning, you can briefly broil for 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400
- 8
Carefully remove the baking dish from the oven. Let the potato medallions rest for 5 minutes before serving. Garnish with finely chopped fresh parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Cheesy Potato Medallions with Herbs
Ingredients
For the Potato Medallions
- 2 pounds Yukon Gold potatoes, peeled and sliced into 1/2-inch thick medallions
- 1/4 cup unsalted butter, melted
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Cheesy Topping
- 1 1/2 cups low-moisture part-skim mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
For Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the melted unsalted butter, chicken broth, garlic powder, kosher salt, and freshly ground black pepper.
⏱️ 2 min - 3
Arrange the sliced potato medallions in a single layer in the prepared baking dish. Pour the butter and broth mixture evenly over the potatoes.
⏱️ 5 min - 4
Bake for 20 minutes, or until the potatoes are slightly tender but not fully cooked through. The edges should just begin to turn golden.
⏱️ 20 min•🌡️ 400 - 5
While the potatoes are baking, combine the shredded low-moisture part-skim mozzarella cheese and grated Parmesan cheese in a medium bowl.
⏱️ 5 min - 6
Remove the baking dish from the oven. Evenly sprinkle the cheese mixture over the partially baked potato medallions.
⏱️ 2 min - 7
Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. For extra browning, you can briefly broil for 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400 - 8
Carefully remove the baking dish from the oven. Let the potato medallions rest for 5 minutes before serving. Garnish with finely chopped fresh parsley.
⏱️ 5 min