These oven baked 4-ingredient havarti dill potato stacks are the sort of simple side dish that feels a little special without asking much of the cook. Thin slices of potato bake up tender in neat little stacks, the havarti melts down into every layer, and the dill brings that fresh garden taste that always reminds me of summer tables and family potlucks across the Midwest. It is the kind of recipe passed around by memory more than by card, because once you make it, you hardly need to look it up again.
Serve these potato stacks alongside grilled chicken, baked ham, roast beef, pork chops, or even a simple tomato and cucumber salad when the weather is warm. They fit in beautifully at holiday dinners too, especially with green beans, coleslaw, or buttered corn, and a spoonful of sour cream on the side never hurts a thing.
Oven Baked 4-Ingredient Havarti Dill Potato Stacks
Servings: 6
Ingredients
2 pounds Yukon Gold potatoes, thinly sliced
8 ounces havarti cheese, shredded or thinly sliced
2 tablespoons fresh dill, finely chopped, plus extra for garnish
4 tablespoons unsalted butter, melted
Directions
1. Preheat the oven to 375°F and lightly butter a rectangular baking dish or standard muffin tin, depending on whether you want free-form stacks or more defined rounds.
2. In a large bowl, toss the sliced potatoes with the melted butter and chopped dill until the slices are lightly coated.
3. Layer the potato slices into small stacks, adding a little havarti between every few slices, then arrange the stacks snugly in the baking dish.
4. Cover the dish with foil and bake for 35 minutes, then uncover, top with the remaining havarti, and bake 20 to 25 minutes more, until the potatoes are tender and the tops are golden and bubbling.
5. Let the potato stacks rest for 5 to 10 minutes, then scatter with a little extra fresh dill and serve warm.
Variations & Tips
Make them in a muffin tin: If you want tidy individual servings for a picnic table or holiday spread, stack the potatoes in a buttered muffin tin. They hold their shape especially well this way and look mighty nice on a platter.
Add a little seasoning: Even with just four ingredients, a pinch of salt and black pepper can bring out the best in the potatoes and cheese. If your havarti is mild, this little extra touch is worth considering.
Try another herb: If dill is not your favorite or you do not have any on hand, chopped chives or parsley work nicely too. Each gives the dish a different garden flavor while keeping that fresh summer feel.
Slice evenly: The biggest secret to tender stacks is keeping the potato slices as even as you can. A mandoline makes quick work of it, but a steady knife and a little patience will do just fine.
Use the right potato: Yukon Golds are my first choice because they turn creamy and buttery as they bake, but red potatoes can work in a pinch. I would skip russets here, since they tend to be a bit more crumbly for neat stacks.