Buttery and cheesy hasselback potatoes are an impressive side dish for weeknights, potlucks, and even holidays. Your whole family is going to love this yummy potato recipe!
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I'm pretty much weak in the knees when it comes to potatoes and cheese. While these Cheesy Tater Tots are a favorite for my kiddos, these hassleback potatoes are the ultimate comfort food for me!
These are a little bit like au gratin potatoes, but without as much work. Yes, it seems to have a lot of steps, but it's actually one of my favorite easy recipes.
🧂 Ingredients
- potatoes
- butter
- olive oil
- fresh garlic
- all-purpose flour
- milk
- shredded cheese (I like colby jack and sharp cheddar)
- black pepper and kosher salt
- fresh herbs (optional)
This is meant to be a brief overview of the cheesy hasselback potatoes recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪 Instructions
Prepare the Potatoes
- Scrub the potatoes clean and pat dry.
- Place a potato between a pair of chopsticks or two wooden spoons to help you from cutting all the way through the bottom of the potato.
- Using a sharp knife, cut thin ¼ inch slices.
- Lightly butter or grease a 2-quart casserole dish. (Note, these can also be made on a baking sheet if you prefer).
- Add the sliced potatoes to the prepared baking dish.
- In a small bowl, melt 2 tablespoons of butter in the microwave in 30-second intervals.
- Add the olive oil to the butter.
- Brush each potato with the melted butter and oil mixture.
- Bake at 400-degrees F for 35 minutes with your oven rack in a middle position.
Make the Cheese Sauce
- While the potatoes bake, make the roux.
- In a small saucepan, melt 2 additional tablespoons of butter.
- Add the minced garlic and cook 30 seconds.
- Whisk in the flour and cook for 1 minute.
- Then, whisk in the milk, stirring constantly.
- When the mixture is smooth, add in 1 cup of shredded cheese.
Finish the Hasselback Potatoes
- Pour the cheese sauce over the top of the potatoes.
- Sprinkle the top of the casserole dish with an additional ½ cup of shredded cheese and fresh herbs (if desired).
- Return to the oven and bake 10 minutes until the cheese is melted and golden brown.
- Let rest 5 minutes before serving.
⭐ Tips
✔️ Use two wooden spoons, or chop sticks to help slice the potatoes without going all the way through.
🥄Equipment
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Here is what you will need to make this tasty side dish:
- Cutting Board
- Santoku Knife
- Wooden Spoons or Chop Sticks
- Pastry Brush
- Casserole Dish
- Large Mixing Bowl
- Liquid Measuring Cup
- Dry Measuring Cups
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💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this recipe.
Hassleback potatoes were first served in a Swedish restaurant called Hasselbacken. By cutting the potatoes in thin slices almost all the way through, you create more surface area which means lots more flavor!
To use garlic powder instead of fresh garlic, you'll need ¼ teaspoon for every clove in the recipe.
This recipe calls for about 6 cloves of garlic (3 tablespoons), therefore, you will need 1-½ teaspoons of garlic powder.
Russet potatoes bake up fluffy so they're wonderful for traditional baked potatoes.
However, since this dish is more of a casserole, white or golden potatoes are ideal. They are creamy and hold their shape well.
I love using colby jack, but sometimes I also add in some sharp cheddar cheese. Colby jack melts wonderfully and has a mild flavor, but I love the sharpness of cheddar so it's great together.
🍲 Storage
To Store: Leftover potatoes can be stored in an airtight container for about 2 days in the refrigerator. (These are my favorite airtight containers.)
To Reheat: Microwave individual potatoes for 1-2 minutes, depending on your appliance.
📖 Variations
The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the recipe has been tested. However, the next time you make our hasselback potato recipe, you might want to try one of these ideas:
- Add your favorite herbs on top of the casserole dish before baking. I love using a little bit of this Basil Salt.
- Sprinkle a bit of parmesan cheese over the top of the potatoes before baking.
- For an even more decadent dish, substitute ½ cup of the milk with heavy cream. I like to do this when I make these for a holiday meal or other special occasion.
- These are super tasty with crispy bacon sprinkled on top, but in a pinch you could add store-bought bacon bits.
🍴 Serving Suggestions
These cheesy potatoes are delicious just as they are, in my opinion, but you can serve them with a dollop of sour cream and a few green onions or fresh chives on top.
You can also serve them with a delicious compound butter like this Cowboy Butter for extra flavor!
Our cheesy potatoes go really great with everything from Steak Bites or Grilled Lemon Chicken for an easy weeknight dinner. They're also 'fancy' enough to go with Petite Sirloin Roast or Easy Holiday Ham for Sunday supper, holidays and other special occasions.
Find a Protein to go with your potatoes:
😋 Similar Recipes
Next time, try one of these delicious potato recipes:
- Copycat Red Lobster Mashed Potatoes
- Make Ahead Sweet Potatoes with Brown Sugar
- Feta Mashed Potatoes
- Loaded Baked Potato Casserole
Find More Side Dish Recipes
Not ready to make these cheesy hassleback potatoes yet? When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Cheesy Hasselback Potatoes
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Equipment
- Wooden Spoons or Chop Sticks
Ingredients
- 3 lbs small potatoes
- 2 tablespoons butter
- 2 tablespoons olive oil
- kosher salt and black pepper to taste
Cheese Sauce
- 2 tablespoons butter
- 3 tablespoons fresh garlic minced
- 1-½ cups milk
- 2 tablespoons all-purpose flour
- 1 cup shredded cheese
Topping
- ½ cup shredded cheese
- fresh herbs optional
Instructions
Prepare the Potatoes
- Scrub the potatoes clean and pat dry.
- Place a potato between a pair of chopsticks or two wooden spoons to help you from cutting all the way through the bottom of the potato.
- Using a sharp knife, cut thin ¼ inch slices.
- Lightly butter or grease a 2-quart casserole dish. (Note, these can also be made on a baking sheet if you prefer).
- Add the sliced potatoes to the prepared baking dish.
- In a small bowl, melt 2 tablespoons of butter in the microwave in 30-second intervals.
- Add the olive oil to the butter, along with salt and pepper.
- Brush each potato with the melted butter and oil mixture.
- Bake at 400-degrees F for 35 minutes.
Make the Cheese Sauce
- While the potatoes bake, make the roux.
- In a small saucepan, melt 2 additional tablespoons of butter.
- Add the minced garlic and cook 30 seconds.
- Whisk in the flour and cook for 1 minute.
- Then, whisk in the milk, stirring constantly.
- When the mixture is smooth, add in 1 cup of shredded cheese.
Finish the Hasselback Potatoes
- Pour the cheese sauce over the top of the potatoes.
- Sprinkle the top of the casserole dish with an additional ½ cup of shredded cheese and fresh herbs (if desired).
- Return to the oven and bake 10 minutes until the cheese is melted and golden brown.
- Let rest 5 minutes before serving.
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