Croustillant and Cheese-Topped Pommes au Four – Golden, Cheesy, and Full of French Comfort!
Crispy baked potatoes, smothered in a velvety cheese blend and finished under the broiler until bubbly and golden brown—this dish is a masterpiece of texture and taste!
I remember having this in a tiny countryside bistro in Lyon. The potatoes came straight from the oven, crackling and steaming, with just the right balance of buttery softness and crusty top. Inspired by that unforgettable flavor, I recreated my own version at home—easier but just as indulgent!
Ingredients:
- 4 large russet potatoes
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 3/4 cup grated Gruyère cheese (or mozzarella as a substitute)
- 1/4 cup grated parmesan
- 2 tbsp fresh parsley, chopped (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash potatoes, pat dry, and slice them in half lengthwise.
- Place on a baking tray, cut side up. Brush with olive oil and melted butter.
- Sprinkle with garlic powder, salt, and pepper.
- Bake for 35–40 minutes or until tender and slightly crisp on edges.
- Remove and sprinkle both cheeses generously over the top.
- Return to oven and broil for 3–5 minutes until golden and bubbly.
- Garnish with fresh parsley and serve warm.
Nutrition Facts (Per Serving – serves 4)
| Calories | 320 kcal |
| Fat | 19 g |
| Carbohydrates | 28 g |
| Protein | 11 g |
| Sodium | 290 mg |
Printable Recipe Summary
| Croustillant and Cheese-Topped Pommes au Four | |
|---|---|
| Ingredients | Russet potatoes, olive oil, butter, garlic powder, salt, pepper, Gruyère, parmesan, parsley |
| Instructions | Halve and season potatoes, bake until tender, top with cheese, broil until golden, garnish and serve |
