These oven baked Gruyere chive potato buttons are the kind of little appetizer that disappears faster than you can refill the platter. They are simple as can be, made from just a handful of ingredients, but they come out buttery-tender inside with crisp golden edges and that nutty melted Gruyere on top. Recipes like this always remind me of church suppers, card tables, and neighborly visits, where the best dishes were often the easiest ones made with plain good sense and a hot oven.
Serve these warm as a party nibble with sparkling water, white wine, or a simple iced tea spread, or set them beside roasted chicken, ham, or a hearty soup for supper. They also fit right in on a brunch table with eggs and fruit, and if you are putting out snacks for company, a little dish of sour cream or a creamy herb dip alongside makes them especially welcome.
Oven Baked 4-Ingredients Gruyere Chive Potato Buttons
Servings: 6
Ingredients
1 1/2 pounds small Yukon Gold potatoes, sliced into 1/2-inch rounds
1 1/2 cups shredded Gruyere cheese
2 tablespoons chopped fresh chives
2 tablespoons olive oil
Directions
1. Preheat the oven to 425°F and lightly oil a large baking sheet or line it with parchment paper.
2. Arrange the potato slices in a single layer on the prepared baking sheet, then brush or drizzle them with the olive oil so both sides are lightly coated.
3. Bake for 20 to 25 minutes, flipping once halfway through, until the potatoes are nearly tender and turning golden around the edges.
4. Sprinkle the Gruyere evenly over the potato rounds and return the pan to the oven for 3 to 5 minutes, until the cheese is melted and bubbly.
5. Transfer the potato buttons to a serving platter and scatter the chopped chives over the top. Serve warm.
Variations & Tips
Make-ahead tip: Slice the potatoes and shred the cheese ahead of time, then keep them chilled separately. When company is on the way, all you have to do is bake and garnish, which makes entertaining a sight easier.
Cheese swap: If Gruyere is hard to find, Swiss cheese or white cheddar will still give you a tasty bite. Gruyere has that lovely nutty flavor, but these little buttons are forgiving and do well with other good melting cheeses.
Crispier edges: For extra crisp potato edges, be sure not to crowd the pan and turn the slices halfway through baking. A hot pan and a single layer make all the difference.
Extra flavor: A tiny sprinkle of black pepper, garlic powder, or smoked paprika can be added before baking if you want to dress them up a bit, though they are mighty good in their plain simple form.