Scalloped Hasselback Potatoes – baked russet potatoes filled with butter and cheese and topped with a sprinkling of garlic powder. The crispy edges and creamy interiors are sure to please any potato lover!
Everyone in my family is a potato fan! There are just so many great recipes you can make with them. We love them fried, roasted, baked, in soups, and in casseroles. This recipe for cheesy, oven-baked potatoes is right up our alley! If you love potatoes too, you will want to make these cheesy sliced potatoes!
SAVE THIS RECIPE FOR SCALLOPED HASSELBACK POTATOES TO YOUR FAVORITE PINTEREST BOARD!
What are Hasselback Potatoes?
Despite what you might think, the term “Hasselback” is not a kind of potato. Rather, it refers to a cooking method in which potatoes (or other items) are sliced most of the way through, leaving just a bit connected at the bottom. When potatoes are cut into thin, even layers, they are then stuffed with cheese or other toppings before baking.
Do you need a special tool to make Hasselback Style Potatoes?
You do not need a special tool to cut your potatoes, though if your knife skills aren’t up to par and you want to make sure your potatoes are cut evenly, you can buy a Hasselback Potato Guide! But you will do just fine with a sharp knife, a steady hand, and two like wooden spoons . No need for perfection here!
Many of the ingredients for this recipe are probably already in your pantry! Gather together the following ingredients:
- 4 medium potatoes, rinsed and scrubbed
- 4 tablespoons of butter, frozen
- 1 3-inch piece of Parmigiano-Reggiano cheese, thin sliced
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 teaspoon olive oil
- ¼ cup heavy cream
- ¼ cup shredded Colby, cheddar cheese, or Monterey Jack
How to make Scalloped Hasselback Potatoes
Preheat the oven to 400 degrees. Prepare a rimmed baking sheet with parchment paper. Rinse and scrub potatoes under cold water and pat dry.
On a cutting board, place two wooden spoons with handles of the same thickness on either side of a potato. With a sharp knife, slice potatoes about 1/4-inch thick. The spoons will prevent you from cutting all the way through to the bottom of the potato.
Repeat with the other potatoes. Cut the butter into thin slices and place a slice of butter into alternating potato slices. In the opposite slice, insert a piece of Parmigiano cheese so that it alternates butter, cheese, butter, cheese, etc.
Sprinkle each potato evenly with the garlic powder and salt. Drizzle each with a little olive oil. Place in a baking dish or on a sheet and bake for 45 minutes.
Remove the baking sheet from the oven and drizzle each potato with the heavy cream. Sprinkle shredded cheese over the top of each potato, then place back in the oven for another 10-12 more minutes until the cheese is golden brown.
Serve these warm with plain Greek yogurt or sour cream and green onions on top of the potatoes, if desired.
Oh. My. Goodness! These were SO darned delicious!!! I was hesitant about the taste of the Parmigiana cheese in them, but it added a great flavor to them!
- Use sweet potatoes, red potatoes, or Yukon gold potatoes instead of russet potatoes.
- Top your potatoes with crispy bacon bits, breadcrumbs, or sliced almonds.
- Stuff your potatoes with slices of deli ham and cheese for a “Cordon bleu” type potato!
- Add more flavor with a garlic clove, chopped rosemary, or your favorite seasoning sprinkled in between each slice.
Storing Leftover Potatoes
These scalloped Hasselback Potatoes store very well. Wrap them in aluminum foil or store them in an airtight container, then pop them in the oven for about ten minutes to serve.
You can also freeze them for up to 3 months. You don’t need to thaw them- just heat them in the oven for a bit longer until warm throughout.
How do I keep these potatoes crispy when reheating?
The best way to reheat potatoes is to place them in a 400-degree oven, covered in aluminum foil until warm. Then remove the foil for the last few minutes so the edges can crisp up!
What should I serve with Scalloped Hasselback Potatoes?
I think potatoes are the perfect side dish for just about any meal. These pair nicely with these Rosemary Pork Medallions with Mushroom Wine Sauce. If you prefer chicken, how about whipping up this Lemon Herb Roasted Chicken for dinner? Of course, meatloaf and potatoes are classic comfort food items, so you can make this Easy Meatloaf Recipe.
If you love potatoes, try one of these delicious recipes:
- Vanilla Mashed Potatoes
- Oven Roasted Potatoes
- Cheesy mashed Potatoes
- Twice Baked Potatoes
- Rosemary Potato Fingers
- Easy Roasted Smashed Potatoes
This recipe is adapted from one by Shelbi Keith at Tasty Kitchen.
Scalloped Hasselback Potatoes
- 4 medium potatoes
- 4 tablespoons butter frozen
- 1 3-inch solid piece of Parmigiano-Reggiano cheese sliced thin, can use Parmesan
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 1 teaspoon olive oil
- ¼ cup heavy cream
- ¼ cup shredded Colby cheddar/ Monterey Jack cheese
- Plain Greek yogurt or sour cream for garnish
- chopped green onions or chives for garnish
- Preheat oven to 400 degrees.
- Prepare a rimmed baking sheet with parchment paper. Rinse and scrub potatoes under cold water. Pat dry.
- Place two wooden spoons with handles the same thickness on either side of a potato on a cutting board. With a sharp knife, cut the potatoes into thin slices, about 1/4-inch thick. The spoons will prevent you from cutting all the way through to the bottom of the potato.
- Repeat with other potatoes. Cut the butter into thin slices and place a slice of butter into every other slit in the potatoes. In the other slit, insert a piece of the Parmesan cheese, so that it alternates butter, cheese, butter, cheese etc.
- Sprinkle each potato evenly with the garlic powder and salt. Drizzle each with olive oil.
- Bake for 45 minutes.
- Remove baking sheet from the oven and drizzle each potato with the heavy cream.
- Sprinkle shredded cheese over the top of each, then place back in the oven for another 10-12 more minutes.
- Serve warm with sour cream or plain Greek yogurt, and chopped green onions, if desired.
Did you make this recipe?
Share it with me on Instagram and make sure to follow me on Pinterest for more recipes.
This post was originally published 1/31/12. It has been updated in format and with pictures on 3/13/23.
Comments & Reviews
Maris (In Good Taste) says
How have I never heard of these either! The ingredients are so calling out to me. This must of been delicious!
I had made these over 20 years ago, but, like you, it was all the blog features that got me to try hasselback potatoes again. YUM…can’t wait to see your photos~
Great recipe & thanks for sharing the great idea of cutting them perfectly …….love it.
The Harried Cook says
Oh wow! I adore Hasselback potatoes and the recipe I tried a couple of years ago didn’t turn out that great… I am going to try yours soon, Lynne! Thanks for sharing 🙂 Looks absolutely delicious!
The Slow Roasted Italian says
I have seen these everywhere and still have yet to try them. I am definitely going to have to try this next time we have potatoes. They look divine!
These look great and I love the idea of the baked potato already dressed and ready for eating (as opposed to sitting down at the table and then stuffing the potato while the rest of the food gets cold.)
Myriam Quattrini says
I love your creative ideas. My grandmother in France use to boil potatoes than the last 10 minutes add fresh spinach. Mash them up add garlic butter sour cream and sometimes a herbal garlic cheese. Delicious.
Thank you so much, Myriam!
Your grandmother’s recipe sounds delicious WOW! I’ll have to give that a try sometime.
Recipe creators really, really, really need to give a weight for potatoes instead of the vague “medium or large.” What’s medium for one person may be large for another. I’ve used russets that weighed from 4 oz, to as much as 32 oz. Sorry for the rant, but I pass on recipes that have potatoes as an ingredient with no weight.
Samantha, I’m sorry to hear that you’re missing out on some delicious potato recipes because of that.
I chose not to give a weight for the potatoes in this recipe because I want readers to be able to choose the size of potato that best suits them. Some do like them bigger, and some smaller. I’m personally on the smaller size, but all the power to you if you want to go with the larger spuds.