Go Back
cheesy potato medallions recipe
Print Recipe

Cheesy Potato Medallions

Potato medallions loaded with leek, lemon, and sharp cheddar cheese.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer, Side Dish
Cuisine: American
Keyword: gluten-free, hors d'oeuvres, vegetarian
Servings: 4

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.