Oh my gosh, you know those nights when you realize you need a side dish but you are *zero* energy left for anything complicated? I live for those moments now, because I have cracked the absolute code for the easiest, most satisfying side ever: Baked Potato Slices With Cheese. Forget standing over the stove flipping home fries!
This recipe is pure magic. We’re talking thinly sliced potatoes, baked until the edges get just a little bit crisp—but the middle stays fluffy—and then smothered in glorious, melty cheddar. Seriously, my family started demanding these cheesy potatoes at least twice a month. It’s my dependable weeknight champion.
It comes together faster than you can peel enough carrots for a fancy stew. If you’re looking for simple, comforting American food that tastes like you tried really hard when you actually didn’t, you’ve come to the right place. Let’s get that oven hot!
Why You Will Love These Baked Potato Slices With Cheese
I swear, there’s no downside to these cheesy potatoes! They are the perfect example of what happens when minimal effort gives you maximum comfort food payoff. If you need a side that gets out of the way fast, this is it.
- Seriously fast cleanup! Since it’s all on one pan, you can just toss that sheet when you’re done.
- The texture is unmatched: tender inside, slightly chewy outside, all swimming under gooey cheese.
- You probably have all the ingredients sitting in your pantry right now. No specialty shopping needed!
Quick Prep Time for Baked Potato Slices With Cheese
We are talking about 10 minutes of actual work here, folks. You chop, you toss, you spread, and you bake. Honestly, the oven does all the heavy lifting. It’s the fastest side dish I’ve added to our rotation lately.
Simple Ingredients for Cheesy Potatoes
When I say simple, I mean it. Potatoes, oil, salt, pepper, cheese. That’s it! You don’t need fancy equipment or exotic spices to make these baked potato slices taste incredible. It’s just good, solid, reliable home cooking that tastes fantastic every single time.
Essential Ingredients for Perfect Baked Potato Slices With Cheese
Listen, this recipe shines because the ingredients are so straightforward. When you keep things simple, you have to make sure you get the basics right. Don’t feel like you need to peel these potatoes—honestly, keeping that skin on is part of what gives you those nice edges! You’ll want about four medium Russet potatoes. We need Russets because they get fluffy on the inside while baking, which is exactly what we want.
You’ll toss those slices with just 2 tablespoons of good olive oil. That oil helps them crisp up nicely in the oven. Seasoning is easy: 1 teaspoon of salt and just 1/2 teaspoon of black pepper. Everything comes together when you finish it off with about 1 cup of shredded cheddar cheese. Make sure that cheddar is the good kind you shred yourself, or at least a brand you trust for maximum meltiness!
Step-by-Step Instructions for Amazing Baked Potato Slices With Cheese
Okay, this is where things happen fast! Don’t let the two baking times scare you; the total active time is nothing. This method ensures you get that soft, fluffy inside right before the cheese hits the top. Trust me, getting the slice size right is the most important part of this whole process.
Preheating and Potato Preparation for Baked Potato Slices With Cheese
First things first: turn that oven on! You need it roaring hot at 400 degrees Fahrenheit (or 200 degrees Celsius). While it heats up, grab your potatoes. Remember, we aren’t peeling these guys! Just give them a good scrub. Now, the slicing is critical. You need rounds that are about 1/8 of an inch thick. If they are too thick, they won’t soften up properly in the short bake time we have. A mandoline helps here if you have one, but a sharp knife pointed straight down facing you works too—just be careful!
The First Bake: Tenderizing the Potato Slices
Take all those perfectly thin slices and drop them right into a big bowl. Drizzle over the 2 tablespoons of olive oil, your salt, and your pepper. Toss everything really well until every slice is lightly coated. I line my baking sheet with parchment paper here, because 400 degrees and cheese can stick, and wrestling baked potatoes is a huge waste of time! Spread the slices out in a single layer—if they overlap too much, they steam instead of bake crispy. Slide that pan in and let them cook for a solid 20 minutes. This is just to make them tender.
Adding Cheese and Final Bake for Bubbly Baked Potato Slices With Cheese
When the timer goes off, pull that hot sheet out. You’ll see they’re starting to look golden around the edges. Immediately, sprinkle that shredded cheddar evenly over the entire pan. Don’t be shy! Pop it back into that hot oven for just 5 to 7 more minutes. You are waiting for the cheese to get bubbly and maybe get a tiny brown spot or two. If you feel like they need that extra crunch, you can switch the oven to broil for the last minute, but stand right there and watch it like a hawk, okay? Once it looks perfect, take it out and serve these amazing baked potato slices right away while they are super hot!
Tips for Success When Making Baked Potato Slices With Cheese
Even with such a simple recipe, a few little tricks can take these from good to absolutely unforgettable. I’ve experimented a ton, and I want to save you any confusion! The key is knowing your cheese and knowing when to turn up the heat at the end.
If you really love those super crispy, almost chip-like edges on your cheesy potatoes, definitely use the broiler trick I mentioned. Just pull them out when the cheese is melted and switch to broil for about 60 seconds. Seriously, don’t walk away; cheese burns faster than you can say “dinner is served!”
Also, don’t feel locked into cheddar if you don’t have it. Monterey Jack melts like a dream and gives a slightly milder flavor, which is great if you want the potato taste to shine more. If you want something a little fancy, Gruyere is amazing here—it gets nutty and deeply flavorful when it melts perfectly over these baked potato slices.
Ingredient Notes and Substitutions for Baked Potato Slices With Cheese
The beauty of these baked potato slices with cheese really comes down to using the right potato and not being afraid to mix up the cheese topping now and then. I always stick to Russets, and here’s why: their high starch content is exactly what you need.
When you slice a Russet thin and bake it, that starch helps the edges dry out just enough to get slightly crunchy without the whole thing turning to dust. If you use a waxy potato, like a Yukon Gold, they tend to hold too much moisture and end up tasting a little rubbery under that cheese blanket. We want fluffy, not rubbery, right?
Now, let’s talk dairy upgrades! Cheddar is the classic, the reliable hero, but if you’re feeling bold, switch it up. I absolutely adore using Gruyere in this dish sometimes. It melts beautifully and brings this incredible nutty flavor that just elevates the whole side dish. Check out some other wonderful potato recipes for inspiration, but for this one, stick to a good melter.
Another option that I test out when I’m feeling fancy is Monterey Jack, maybe mixed 50/50 with Pepper Jack if the family is up for a little kick. The main thing is whatever cheese you choose, make sure it’s freshly shredded. The pre-shredded stuff has anti-caking agents that just stop it from getting that perfectly gooey, blanket-like topping we are aiming for!
Serving Suggestions for Your Baked Potato Slices With Cheese
Honestly, these baked potato slices with cheese are so versatile, they can show up next to almost anything in my dinner rotation. Because they are so hearty and comforting, they pair best with leaner proteins or something really fresh to balance out the richness of the cheese. They are just too good to only serve once a week!
If I’m grilling steak, forget the mashed potatoes—these are the first thing to hit the side table. The sharpness of the cheddar cuts right through the richness of the beef smoke. It’s honestly the perfect pairing for a summer barbecue.
For a weeknight dinner, I usually keep it simple. A simple roasted chicken breast, maybe with some quick steamed broccoli or asparagus, is the perfect vehicle for scooping up any extra cheese that might have run off the pan. You don’t need a complicated main course when your side dish is this good!
And sometimes, when I’m just having a super relaxing Saturday, I make a giant bowl of these cheesy potatoes and pair them with a tangy, crisp salad—something with a sharp vinaigrette. That acidic salad makes the creamy, salty baked potato slices taste even better. It’s my kind of comfort meal balance!
Storage and Reheating Instructions for Leftover Baked Potato Slices With Cheese
Now, I hate to admit it, but sometimes we have leftovers! The great news is that these baked potato slices with cheese travel okay, but the texture does change once they sit in the fridge. If you have any leftovers, you need to store them correctly so you can revive that crispness later. Don’t just toss them in a plastic bag—that’s a recipe for soggy potato disaster!
Put any leftover cheesy potatoes into a truly airtight container. Try to layer them between sheets of parchment paper if you can; this stops the cheese film from sticking to the next layer of potatoes. They should be fine in the fridge for about three days, max. Honestly, they’re best eaten the day you make them, but I usually want them the next day for lunch!
When it comes to reheating, the microwave is your enemy here. It will turn that beautiful, crispy edge into something soft and mushy. Please, do yourself a favor and avoid the microwave entirely!
The best way to bring these back to life is back in the oven or, you guessed it, the air fryer. Set your oven to 375 degrees Fahrenheit. Spread the slices out on a small baking sheet—don’t stack them this time—and bake for about 8 to 10 minutes. You’re looking for the cheese to melt again and slightly crisp up the edges. If you use the air fryer, 350 degrees for about 5 minutes usually does the trick, and it restores that great texture so well!
Frequently Asked Questions About Baked Potato Slices With Cheese
I know when you’re making something this basic, your mind still churns with questions! It’s the little details that make the difference between a 10/10 side dish and just… okay. Don’t stress; I’ve seen these questions come up a hundred times in my comments, so let’s clear up any confusion right now about your creamy, cheesy potatoes.
Can I peel the potatoes for this baked potato slices recipe?
Please, don’t peel them! I really mean it. When we talk about these delicious baked potato slices, the skin is your structural support and your texture booster. The edges of the skin get beautifully crisp in the oven while the inside stays soft. If you peel them off, you just lose that awesome textural contrast that makes this simple potato side dish so addictive.
What is the best cheese to use besides cheddar for cheesy potatoes?
Cheddar is the classic choice because it melts well and has that great sharp flavor, but you have so many options for these gooey baked potato slices! If you want supreme meltiness, go for Monterey Jack—it gets super smooth. If you like pulling your potatoes apart and getting those amazing strings, try a high-quality Mozzarella. For a richer flavor, I always recommend slicing or grating some Gruyere into the mix; it’s luxurious!
How do I prevent the potato slices from sticking to the pan?
Sticking is the absolute worst when you have beautiful, bubbly cheese involved! My #1 tip, which I mentioned earlier, is parchment paper. It’s a game-changer. Just line your baking sheet completely with a sheet of parchment and you won’t have to scrape anything off later. If you don’t have that, use a generous coating of cooking spray or brush olive oil right onto the sheet before you lay the slices down. Evenly coating the potato slices with oil helps too, but a good pan barrier is essential!
Estimated Nutritional Information for Baked Potato Slices With Cheese
Okay, so these baked potato slices with cheese are absolutely delicious, but since we’re loading them up with oil and cheddar, they aren’t exactly diet food! They are hearty, comforting, and perfect for a satisfying side dish. Remember, these numbers are just estimates based on the ingredients I listed. If you use less oil, or a lighter cheese, your results will look different!
I always check the nutrition details just to keep myself honest, but honestly, when something tastes this good coming out of the oven, I’m not sweating the small stuff too much. Here is what you can generally expect for one generous serving:
- Calories: Around 300
- Fat: About 15 grams (with 8 grams being saturated fat, mostly from the cheese)
- Carbohydrates: Roughly 35 grams
- Fiber: A nice little boost of 4 grams from the potato skins!
- Protein: A solid 10 grams
- Sodium: Look out for this one—it’s around 450mg, mostly from the salt we add during seasoning and what’s in the cheese.
Keep in mind that the sodium content can change wildly depending on how salty your cheddar is. If you are watching your salt intake, maybe cut the added salt in the initial toss down to just 1/2 teaspoon and taste test before adding more! Enjoy every cheesy bite!
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Baked Potato Slices With Cheese
- Total Time: 37 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Simple recipe for thinly sliced potatoes baked until tender and topped with melted cheese.
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Wash and thinly slice the potatoes into rounds, about 1/8 inch thick. Do not peel them.
- Toss the potato slices with olive oil, salt, and pepper in a bowl.
- Arrange the potato slices in a single layer on a baking sheet.
- Bake for 20 minutes.
- Remove the baking sheet from the oven and sprinkle the cheese evenly over the potatoes.
- Return to the oven and bake for another 5 to 7 minutes, or until the cheese is melted and bubbly.
- Serve immediately.
Notes
- For crispier edges, you can broil for the last minute, watching carefully to prevent burning.
- You can substitute cheddar cheese with Monterey Jack or Gruyere.
- Prep Time: 10 min
- Cook Time: 27 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2
- Sodium: 450
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 10
- Cholesterol: 30
Keywords: baked potato slices, cheesy potatoes, baked cheese, potato side dish, simple potato recipe