These oven baked 4-ingredient cheesy potato medallion stacks are the kind of simple side dish that always feels a little special, even though they come together with very little fuss. Thin potato rounds are layered into little stacks, baked until tender, and finished with melty white cheddar for a cozy, crowd-pleasing dish that fits right in at summer cookouts, holiday dinners, or weeknight family meals. It is easy to see why a recipe like this has stuck around since the 1980s—it uses familiar ingredients, looks charming on the table, and disappears fast.
Serve these potato stacks alongside grilled burgers, baked chicken, steak, ham, or barbecue pulled pork. They also pair nicely with a crisp green salad, fresh sliced tomatoes, corn on the cob, or fruit salad if you are putting together a warm-weather spread. For a simple family dinner, I like to add roasted vegetables and something with a little protein so the meal feels complete without much extra work.
Oven Baked 4-Ingredients Cheesy Potato Medallion Stacks
Servings: 6
Ingredients
4 medium russet potatoes, scrubbed and sliced into 1/4-inch rounds
Directions
1. Preheat your oven to 375°F and lightly butter a rectangular ceramic baking dish.
2. Slice the potatoes into even 1/4-inch rounds. In a large bowl, toss the potato slices with the melted butter and salt until well coated.
3. Stand the potato slices upright in the baking dish, stacking and tucking them closely together in rows. Sprinkle the shredded white cheddar in between some of the stacks and across the top.
4. Cover the dish loosely with foil and bake for 35 minutes. Remove the foil and continue baking for 20 to 25 minutes, or until the potatoes are tender and the cheese is melted and golden around the edges.
5. Let the dish rest for 5 to 10 minutes before serving so the stacks hold together a bit better. Spoon out the potato stacks and serve warm.
Variations & Tips
For extra flavor: If you want to build on the basic four ingredients, a little black pepper, garlic powder, or onion powder can be added with the salt. These are easy pantry additions when you want a slightly more savory version.
For picky eaters: Try using a mild cheddar or even mozzarella if your family prefers a gentler cheese flavor. Keeping the potato slices evenly thin also helps everything bake up soft and tender, which little ones usually like better.
For easier stacking: Choose potatoes that are similar in width so the rounds fit together neatly. If the slices seem wobbly, just pack them snugly in the dish—once baked and rested, they settle into those pretty little stacks.
For crispier edges: Bake the dish uncovered for a few extra minutes at the end. Keep a close eye on it so the cheese turns golden without getting too dark.
Make-ahead tip: You can slice the potatoes a few hours ahead and keep them in cold water. Dry them very well before tossing with butter so the stacks roast instead of steam.
