Scalloped hasselback potatoes combine two side dishes in one. Sliced potatoes are stuffed with cheese and cream for a fun presentation and great flavor.
I love hasselback potatoes. They are easy to make, they taste great and they have a fun presentation.
I recently stumbled upon a recipe for scalloped hasselback potatoes, which combines the ingredients used for scalloped potatoes with the presentation of hasselback potatoes. Genius.
FH loves scalloped potatoes and orders the dish whenever we are at a steak house. So when I saw this recipe for scalloped hasselback potatoes, I immediately bookmarked it to make for him.
These were easy to make and tasted great. They are a lot easier to make than regular scalloped potatoes too. They do take a while to bake, so schedule accordingly.
- Golden potatoes
- Unsalted butter thinly sliced
- Thin-sliced Parmesan cheese
- Garlic powder
- Kosher salt
- Olive oil
- Heavy cream
- Shredded cheddar cheese
How to Make Them
Use a sharp knife to cut thin slices into the potatoes. Don’t slice all the way through because you want the potatoes to be whole with the partial slices that you will stuff with the other ingredients.
Tuck the sliced butter and cheese into the slices, alternating them. Sprinkle the garlic powder and salt over the potato and then add a drizzle of olive oil.
Bake the potatoes for 45 minutes at 400°F. Remove them from the oven and drizzle the cream and then sprinkle the cheddar cheese over the top of each potato. Bake them for 10 to 12 minutes.
These are great for a holiday dinner like Thanksgiving, Easter, or Christmas. I just love the presentation and the flavors are great, too.
More Hasselback Potatoes
- Mini Hasselback Potatoes
- Pecan-Maple Hasselback Sweet Potatoes
- Marshmallow-Stuffed Hasselback Sweet Potatoes
Scalloped Hasselback Potatoes
- 2 golden potatoes
- 2 tbsp unsalted butter cut into thin slices
- 1 (2”-inch) long piece Parmigiano-Reggiano cheese, thinly sliced
- 1/8 tsp garlic powder
- 1/4 tsp kosher salt
- 2 tsp olive oil
- 1/4 cup heavy cream
- 1/4 cup shredded cheddar cheese
- Preheat the oven to 400°F.
- Using a sharp knife cut thin slices into the potatoes without cutting all the way through. You want the potatoes to be whole with the partial slices that you will stuff with the other ingredients.
- Alternating between the sliced butter and slices of cheese tuck them into the slices of the potato. Sprinkle the garlic powder and salt over the potato. Drizzle the olive oil over the top.
- Bake the potatoes for 45 minutes. Remove the potatoes from the oven and drizzle the cream over the top of each. Sprinkle the cheddar cheese over the top of each potato, too. Bake the potatoes for 10 to 12 minutes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.