These must-try Cheesy Potato Medallions have a great taste even the pickiest eaters will love. The unassuming baked potato is a staple of western cuisine. Everybody has their favorite toppings, and they are all wonderful. But if you have not yet tried these medallions, you may yet be missing out! Leek, lemon, and sharp cheddar cheese complement starchy potatoes to produce exquisite notes of flavor that somehow dance off the palate, while being comforting. To complete the dish, top them with (or dip them in!) fragrant, creamy Dill Sour Cream!
These potato medallions make a great side dish at dinner. Or, naturally gluten-free, they are fantastic as an appetizer or hors d’oeuvre at get-togethers. Scroll down to see how you can make these delicious Cheesy Potato Medallions!
Ingredients
- 4 Russet potatoes
- 1/2 Leek
- 1 Onion
- 1/2 cup Extra virgin olive oil
- 1 cup Sharp cheddar cheese, shredded
- 2 Tbsp Lemon juice
- 1 Tbsp Lemon zest
- 2 tsp Salt
- 1 tsp Pepper
Dill Sour Cream
- 1 cup Sour cream
- 1/4 cup Dill
- 2 Tbsp Lemon juice
Instructions
Cut the potatoes into 2-inch cubes. Put the potatoes in a large pot with enough water to cover them. Boil the potatoes until they are fork tender, for about 20 minutes.
While the potatoes are cooking, prepare the other ingredients. Cut the ends off the leek. Separate the leek into layers and wash each layer thoroughly. Peel the onion. Finely chop the leek and onion using a knife or a food processor.
Once the potatoes are cooked, drain the potatoes and put them back into the pot. Add chopped leek and onion into the pot, as well as olive oil, shredded sharp cheddar cheese, lemon juice, lemon zest, salt, and pepper. Mash the potatoes, mixing in all the other ingredients.
Using an ice cream scoop or a spoon, scoop out 1/4 cup scoops of the potato mixture and put them on a baking sheet lined with parchment paper. Gently flatten the scoops of potato mixture with the back of the ice cream scoop or spoon.
Bake the potato medallions in a 350°F oven for 30 minutes.
Make the dill sour cream by mixing sour cream with chopped dill and lemon juice. Serve the potato medallions with a fat dollop of dill sour cream.
If you like this potato medallion recipe, you might also like Quick Stovetop Candied Sweet Potatoes or Lemon Herb Potato Salad.
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Cheesy Potato Medallions
Ingredients
- 4 Russet potatoes
- ½ Leek
- 1 Onion
- ½ cup Extra virgin olive oil
- 1 cup Sharp cheddar cheese shredded
- 2 Tbsp Lemon juice
- 1 Tbsp Lemon zest
- 2 tsp Salt
- 1 tsp Pepper
Dill Sour Cream
- 1 cup Sour cream
- ¼ cup Dill
- 2 Tbsp Lemon juice
Instructions
- Cut the potatoes into 2-inch cubes. Put the potatoes in a large pot with enough water to cover them. Boil the potatoes until they are fork tender, for about 20 minutes.
- While the potatoes are cooking, prepare the other ingredients. Cut off the ends of the leek. Separate all the layers and wash each layer thoroughly. Peel the onion. Finely chop the leek and onion using a knife or a food processor.
- Once the potatoes are cooked, drain the potatoes and put them back into the pot. Add chopped leek and onion into the pot, as well as olive oil, shredded sharp cheddar cheese, lemon juice, lemon zest, salt, and pepper. Mash the potatoes with all the other ingredients to mix them in.
- Using an ice cream scoop or a spoon, scoop out 1/4-cup scoops of the potato mixture and put them on a baking sheet lined with parchment paper. Gently flatten the scoops of potato mixture with the back of the ice cream scoop or spoon.
- Bake the potato medallions in a 350°F oven for 30 minutes.
- Make the dill sour cream by mixing sour cream with chopped dill and lemon juice. Serve the potato medallions with a fat dollop of dill sour cream.
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