These oven baked 4-ingredient muenster herb potato tiles are the sort of simple little side dish that feels right at home on a luncheon table, next to roast chicken, soup, or a good crisp salad. They remind me of the kind of practical, pretty food Midwestern home cooks have always known how to make—humble potatoes dressed up just enough with cheese and herbs to make folks think they are getting something special, and they surely are.
Serve these potato tiles warm as a side for baked ham, roast beef, pork chops, or a simple roast chicken. They also fit beautifully on a brunch spread with eggs and fruit, and for a lighter plate, I like them with a green salad dressed in a tart vinaigrette to balance the richness of the melted muenster.
Oven Baked 4-Ingredients Muenster Herb Potato Tiles
Servings: 6
Rectangular golden potato tiles topped with melted muenster cheese and fresh herbs on a ceramic platter
Rectangular golden potato tiles topped with melted muenster cheese and fresh herbs on a ceramic platter
Ingredients
2 pounds russet potatoes, peeled
8 ounces muenster cheese, sliced or shredded
2 tablespoons mixed fresh herbs, finely chopped (such as parsley, chives, or dill)
2 tablespoons melted butter
Main ingredients for potato tiles arranged on a kitchen counter
Main ingredients for potato tiles arranged on a kitchen counter
Directions
1. Heat the oven to 400°F. Lightly brush a baking sheet or rectangular baking dish with a little of the melted butter.
2. Slice the peeled potatoes into even planks about 1/4 inch thick, then trim the edges as needed to make neat rectangular “tiles.” Pat them dry with a clean kitchen towel.
Rectangular potato slices trimmed and dried on a cutting board
Rectangular potato slices trimmed and dried on a cutting board
3. Arrange the potato tiles in a single layer on the prepared pan. Brush the tops with the remaining melted butter.
Potato tiles arranged on a baking sheet and brushed with butter
Potato tiles arranged on a baking sheet and brushed with butter
4. Bake for 20 to 25 minutes, until the bottoms are lightly golden and the potatoes are just beginning to turn tender.
Partially baked potato tiles turning lightly golden on the pan
Partially baked potato tiles turning lightly golden on the pan
5. Remove the pan from the oven, top each tile with muenster cheese, and sprinkle the chopped herbs over the top.
Baked potato tiles topped with muenster cheese and fresh herbs before final baking
Baked potato tiles topped with muenster cheese and fresh herbs before final baking
6. Return to the oven and bake 8 to 10 minutes more, until the cheese is melted and the potatoes are fully tender with crisp golden edges. Transfer to a platter and serve warm.
Finished potato tiles plated with herbs and served warm
Finished potato tiles plated with herbs and served warm
Variations & Tips
Use Yukon golds: If you prefer a creamier interior, Yukon gold potatoes make lovely tiles too. They may not trim quite as sharply as russets, but they bake up rich and buttery.
Herb choice: Chives and parsley give the cleanest, brightest flavor, while dill adds a little old-fashioned luncheon charm. If you only have one fresh herb on hand, that will do just fine.
Cutting tip: For the neatest tiles, square off the potatoes before slicing and keep the pieces close in size so they bake evenly. Save the trimmed bits for soup or hash so nothing goes to waste.
Make them crisper: If you like extra crisp edges, give the tiles a few more minutes in the oven before adding the cheese. That way the centers stay tender while the corners turn beautifully golden.
Serving for company: These can be baked on a sheet pan and transferred to a platter just before serving. A last little sprinkle of fresh herbs on top makes them look fresh from the garden and special enough for guests
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