Hasselback Scalloped Potatoes Recipes
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An easy and delicious recipe for cheesy, garlicky Hasselback Scalloped Potatoes. Buttery-soft potatoes with crispy-cheesy flavor are the perfect side dish. These potatoes have all the creamy decadence of classic potatoes au gratin but with more crispy edges.
When it comes to side dishes, potatoes are always a good decision. They’re always popular with all ages, and there are 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.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
For the potatoes
- Yukon gold potatoes
- butter, melted
- olive oil
- salt
- ground black pepper
For the sauce
- butter
- all-purpose flour
- whole milk
- garlic clove, minced
- salt, adjust to your tastes
- ground black pepper
- cheddar and colby cheese mix, grated
Hasselback Potatoes are a type of baked potato cut at regular intervals almost all the way through and baked. Traditionally,
To make Scalloped potatoes, thin slices are smothered in a cheesy sauce and baked until tender and golden brown.
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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, and 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 drowned in cheesy goodness.
Hasselback Scalloped Potatoes FAQ
1. Can I make Hasselback Scalloped Potatoes ahead of time?
Yes, you can prepare the potatoes and layer them with cheese and sauce ahead of time. Cover and refrigerate, then bake when you’re ready to serve. Add an extra 10-15 minutes to the baking time if baking straight from the fridge.
2. How do I get the potatoes thinly sliced?
A mandoline slicer works best for getting uniform, thin slices. If you don’t have one, carefully use a sharp knife to slice the potatoes as evenly as possible.
3. What’s the best cheese to use?
Sharp cheddar is popular for its flavor, but you can use a blend of cheeses like Gruyère, mozzarella, or Parmesan for extra richness and gooey texture.
4. How can I make the dish more flavorful?
Add herbs like thyme or rosemary between the potato slices or sprinkle them on top. You can also add caramelized onions, crumbled bacon, or chives for extra layers of flavor.
5. Can I make this dish dairy-free?
Yes, swap out the cheese and milk for dairy-free alternatives, such as vegan cheese and almond or oat milk. The texture and taste may vary slightly, but it can still turn out creamy and delicious.
6. What kind of potatoes work best?
Yukon Gold or Russet potatoes work well for scalloped potatoes. Yukon Golds are creamy, while Russets get softer and more tender when baked.
7. How do I store leftovers?
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
8. Why are they called “Hasselback” scalloped potatoes?
“Hasselback” refers to thin, even slices made partway down each potato, creating a fan-like appearance. This technique helps the potatoes cook evenly and allows more surface area for cheese and sauce.
You’ll love these recipes too: Crispy Smashed Potatoes, Cheesy Diced Baked Potatoes, and Corn & Potato Chowder.
Hasselback Scalloped Potatoes are good with steak, turkey, ham, and pork. And it’s one side dish 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 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 and pour melted
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Enjoy this simple, mouthwatering recipe for creamy, cheesy Hasselback Scalloped Potatoes. Packed with rich garlic flavor and layers of tender potatoes, they make a crowd-pleasing side dish perfect for any meal.
Hasselback Scalloped Potatoes
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Equipment
Ingredients
For the potatoes
- 2 pounds Yukon gold potatoes
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
For the sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 medium garlic clove minced
- ½ teaspoon salt adjust to your tastes
- ½ teaspoon black pepper ground
- 2 cups Colby cheese grated
Instructions
For the potatoes
- 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 7×11-inch casserole dish, skillet, or another oven-safe dish.
For the sauce
- 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.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Want to make this, but if you aren’t slicing them completely – how are you eating them? That’s a silly question…I know 😆
I serve one or two potatoes per servings with more sauce spooned over them. They’re fork tender so they cut easily when eating.
Could you make ahead of time? This looks really good.
Yes, just refrigerate until you’re ready to reheat. I would reheat, covered in the oven.
Hi Sister, I got an email link to Just A Pinch Recipes and it included (https://www.justapinch.com/blog/articles/read/239979/18-inexpensive-thanksgiving-dinner-recipes/?utm_source=221119&utm_medium=email&utm_campaign=marketing-cow&utm_content=btn%253A%2BView%2BRecipes%2B%25E2%2586%2592&lctg=e2d8d2605268cce5d9e470c5251d26bb ) and it was your yummy recipe. I love the yummy cheesey potatoes. Happy and Blessed Thanksgiving.
Thanks, yes, Just A Pinch shares a good many of my recipes. I’m so happy you found me. Please take a look at more of my recipes.
These were amazing!!!!
These potatoes were delicious. Will definitely make again!!
It says “To make Scalloped potatoes, thin slices of potatoes are smothered in a cheesy sauce and baked until tender and golden brown”. That is not how scalloped potatoes are made. There is no cheese in scalloped potatoes, that would be au gratin potatoes. Regardless the recipe does sound good.
I think when I try this I will add slices of deli ham and deli chicken in between each cavity of potato and use swiss and make a cordon bleu hasselback potato. Darn now I am hungry!
This will be a huge hit at my house!
Look at all of that cheesy goodness! This dish will be happening at my house this week!