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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/scalloped-hasselback-potatoes-recipe/