An easy and delicious recipe for cheesy, garlicky, crazy-delicious Hasselback Scalloped Potatoes. They are the perfect side dish for a family dinner!
When it comes to side dishes, potatoes are always a good decision. They’re always popular with all ages and they’re literally hundreds of ways to make potatoes. It’s fun to dress things up in the potato world for the holidays.
Hasselback Scalloped Potatoes
I combined two popular potato recipes, Hasselback Potatoes and Scalloped Potatoes, for an easy, yet elegant side dish great for holiday, supper club, or any special occasion entertaining you have.
Hasselback Potatoes are a type of baked potato, where the potatoes are cut about halfway through into thin slices and baked. Traditionally butter, breadcrumbs, and almonds are added on top of the potatoes.
To make Scalloped potatoes, thin slices of potatoes are smothered in a cheesy sauce and baked until tender and golden brown.
Hasselback Scalloped Potatoes
Combining the two recipes was a logical choice. It makes an elegant presentation. You can make it in one casserole dish or for dinner parties you can bake and serve in individual ramekins or small skillets.
Hasselback Scalloped Potatoes are crispy around the edges, soft in the center, easy to pull apart, and are drowned in cheesy goodness.
Hasselback Scalloped Potatoes are good with steak, turkey, ham, pork. And, it’s one side dish that you know will be a hit with even the pickiest eaters. Who doesn’t love potatoes and cheese?
I like to use Yukon gold potatoes because they have a very thin skin. You can use Russet, Idaho, or red potatoes if you choose.
Additionally, you can add diced ham or bacon and green onions as a topping.
Finally, you can skip the cheese sauce altogether and pour melted butter and herbs over the potatoes.
- 2 pounds Yukon gold potatoes
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 garlic cloves minced
- 1/2 teaspoon salt adjust to your tastes
- 1/2 teaspoon ground black pepper
- 2 cups cheddar and Colby cheese grated
Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. (The spoon handles will prevent you from slicing the potato all the way through.) Cut all the potatoes this way and place in a 7x11.5 in a casserole dish, skillet, or another oven-safe dish.
Combine melted butter, oil, salt, and pepper and brush or pour over the potatoes.
Bake in a 425-degree oven for 40 to 50 minutes. Baking time will depend on how large your potatoes are.
Meanwhile, in a medium saucepan on medium heat melt 3 tablespoons butter. Add the flour and minced garlic and cook, stirring for 1 minute.
Add the milk, whisking while you slowly add it. Bring to a boil and simmer until the sauce is thick.
Remove the sauce from the heat and stir in 1 cup of the cheese, salt, and pepper. Stir until the cheese is melted.
When potatoes are fork tender, remove them from the oven and pour the sauce over the potatoes. Sprinkle the remaining cheese on top of the potatoes and return to the oven at 350 degrees for 15 to 20 minutes.
Cool 10 minutes before serving.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.