Scalloped Hasselback Potatoes Recipe

Introduction

Scalloped Hasselback Potatoes combine the crispy charm of hasselback potatoes with the creamy richness of scalloped dishes. Thinly sliced and layered with butter, cheese, and cream, they make a comforting and impressive side dish for any meal.

Ingredients

• 4 medium potatoes
• 4 tablespoons butter (frozen)
• 1 3-inch solid piece of Parmigiano-Reggiano cheese (sliced thin, can use Parmesan)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1 teaspoon olive oil
• 1/4 cup heavy cream
• 1/4 cup shredded Colby cheddar or Monterey Jack cheese
• Plain Greek yogurt or sour cream (for garnish)
• Chopped green onions or chives (for garnish)

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Prepare a rimmed baking sheet by lining it with parchment paper. Rinse and scrub the potatoes under cold water, then pat dry.
3. Step 3: Place two wooden spoons with handles of the same thickness on either side of a potato on a cutting board. Using a sharp knife, slice the potato into thin slices about 1/4-inch thick. The spoons will prevent you from cutting all the way through the bottom.
4. Step 4: Repeat the slicing for the other potatoes. Cut the frozen butter into thin slices and insert a slice of butter into every other slit of each potato. In the remaining slits, insert thin slices of Parmesan cheese, alternating butter and cheese.
5. Step 5: Sprinkle each potato evenly with garlic powder and kosher salt, then drizzle with olive oil.
6. Step 6: Place the potatoes on the baking sheet and bake for 45 minutes.
7. Step 7: Remove the baking sheet from the oven and drizzle each potato with heavy cream.
8. Step 8: Sprinkle shredded Colby cheddar or Monterey Jack cheese over the tops of the potatoes. Return to the oven and bake for another 10 to 12 minutes, until the cheese is melted and golden.
9. Step 9: Serve the potatoes warm, garnished with a dollop of plain Greek yogurt or sour cream and chopped green onions or chives if desired.

Tips & Variations

• Use waxy potatoes like Yukon Gold or red potatoes for a firm texture that holds slices well.
• Try adding fresh herbs like thyme or rosemary between the slices for extra flavor.
• Substitute the Parmesan with Gruyère for a nuttier taste.
• For a richer dish, add a sprinkle of smoked paprika or cayenne before baking.

Storage

Store leftover scalloped Hasselback potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350-degree oven until warmed through to maintain crispness. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape well when sliced. Avoid very starchy potatoes like Russets, which may become too soft.

Is it necessary to use frozen butter?

While not required, using frozen butter helps prevent it from melting too quickly, allowing it to stay in place between the potato slices for better flavor distribution.

Scalloped Hasselback Potatoes Recipe

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4.9 from 128 reviews

Scalloped Hasselback Potatoes are thinly sliced potatoes baked to golden perfection with layers of butter, Parmigiano-Reggiano, and shredded cheddar cheese. This savory dish is topped with heavy cream then baked again until bubbly and crispy on the edges, perfect served warm with a dollop of sour cream or Greek yogurt and fresh green onions for garnish.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 57 minutes
• Total Time: 1 hour 12 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Potatoes and Seasoning

• 4 medium potatoes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1 teaspoon olive oil

Dairy and Cheese

• 4 tablespoons butter (frozen, cut into thin slices)
• 1 3-inch solid piece of Parmigiano-Reggiano cheese (thinly sliced)
• 1/4 cup shredded Colby cheddar or Monterey Jack cheese
• 1/4 cup heavy cream

Garnishes

• Plain Greek yogurt or sour cream (for serving)
• Chopped green onions or chives (for serving)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the potatoes.
2. Prepare Potatoes: Rinse and scrub the potatoes under cold water to clean them thoroughly, then pat dry with a towel.
3. Slice Potatoes: Place two wooden spoons of equal thickness on either side of each potato on a cutting board. Using a sharp knife, carefully cut thin slices about 1/4 inch thick through the potato, stopping when the knife hits the spoons so the potato remains intact at the base.
4. Insert Butter and Cheese: Alternate inserting thin slices of frozen butter and slices of Parmigiano-Reggiano cheese into the slits of the potatoes—butter in one slit, cheese in the next, and so on.
5. Season and Oil: Evenly sprinkle each potato with garlic powder and kosher salt, then drizzle olive oil over them to enhance the flavor and help with browning.
6. Bake the Potatoes: Place the prepared potatoes on a parchment-lined rimmed baking sheet and bake in the preheated oven for about 45 minutes until the potatoes start to become tender and edges crisp.
7. Add Cream: Remove the baking sheet from the oven and drizzle heavy cream evenly over each potato to add richness and moisture.
8. Add Shredded Cheese and Bake Again: Sprinkle shredded Colby cheddar or Monterey Jack cheese on top of each potato, then return them to the oven for an additional 10-12 minutes until the cheese is melted and bubbly.
9. Serve: Serve the scalloped Hasselback potatoes warm, garnished with a dollop of sour cream or Greek yogurt and chopped green onions or chives for a fresh finish.

Notes

• Using frozen butter helps it hold its shape when inserted into the potato slices and melts slowly during baking.
• Wooden spoons serve as a guide to prevent slicing all the way through the potato, keeping it intact while allowing for even slicing.
• You can substitute Parmigiano-Reggiano with aged Parmesan if necessary, but avoid pre-grated cheese for the best texture.
• For extra crispiness, you can broil the potatoes for 1-2 minutes at the end, watching carefully to avoid burning.
• Leftovers can be reheated in the oven to maintain crispiness rather than microwaving.
• To make this dish vegetarian, ensure your cheeses do not contain animal-derived rennet.

Keywords: Hasselback potatoes, scalloped potatoes, baked potatoes, cheesy potatoes, Parmesan potatoes, easy potato recipe, side dish