These oven baked 4-ingredients cheesy potato moons are the kind of simple party food that never seems to last long once they hit the table. With just potatoes, cheese, butter, and seasoning, they turn into crisp-edged, tender-centered bites that feel a little nostalgic and a little irresistible. The half-moon shape gives them a playful look, and baking them in a casserole dish makes them especially easy for potlucks, summer gatherings, and weeknight snacking.
Serve these cheesy potato moons alongside burgers, grilled chicken, hot dogs, or barbecue ribs for a casual summer spread. They also work well with a cool dipping sauce such as sour cream, ranch, or a simple mix of Greek yogurt and chives. If you are setting them out as an appetizer, add a platter of raw vegetables or a crisp green salad nearby to balance the richness.
Oven Baked 4-Ingredients Cheesy Potato Moons
Servings: 6
Ingredients
2 pounds Yukon Gold potatoes, scrubbed and sliced into 1/4-inch rounds
2 cups shredded sharp cheddar cheese
4 tablespoons unsalted butter, melted
1 teaspoon seasoned salt
Directions
1. Preheat the oven to 400°F and lightly grease a rectangular casserole dish with a little of the melted butter.
2. Arrange the potato slices in slightly overlapping rows in the casserole dish, then brush or drizzle them evenly with the melted butter.
3. Sprinkle the seasoned salt evenly over the potatoes, then cover the dish tightly with foil and bake for 25 minutes.
4. Remove the foil, sprinkle the shredded cheddar over the top, and return the dish to the oven for 15 to 20 minutes, until the potatoes are tender and the cheese is melted and browned at the edges.
5. Let the dish rest for 5 minutes, then use a thin spatula to lift and serve the cheesy potato rounds so they keep their half-moon layered shape.
Variations & Tips
Add a little onion flavor: A light sprinkle of onion powder along with the seasoned salt gives these potatoes a fuller savory taste without adding extra prep. Keep it subtle so the cheese still leads.
Try a different cheese: Sharp cheddar gives the most classic flavor, but Colby Jack or a cheddar-mozzarella blend melts beautifully too. If you use a milder cheese, add a small extra pinch of seasoned salt to keep the flavor lively.
For crispier edges: Spread the potato slices in a slightly looser pattern so more surface area is exposed, and do not skip the resting time after baking. That short rest helps the cheese set and makes the edges even more defined.
Make-ahead tip: Slice the potatoes a few hours ahead and keep them submerged in cold water in the refrigerator. Dry them thoroughly before assembling the dish so the potatoes roast instead of steam.