Hasselback Scalloped Potatoes

Tried this for the first time and it didn’t disappoint! Hubby asked for 2 extra helpings!

Hasselback Scalloped Potatoes


4 large russet potatoes, peeled

2 tablespoons unsalted butter, melted

2 tablespoons olive oil

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Gruyere cheese (or any other melting cheese like cheddar)

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh chopped parsley, for garnish (optional)


Preheat your oven to 400°F (200°C). Grease a baking dish with butter or cooking spray

Place a potato on a cutting board, flat side down. Make thin, evenly spaced slices along the potato, being careful not to cut all the way through. You can place chopsticks or wooden spoons on either side of the potato to prevent cutting all the way through.

In a small bowl, mix together the melted butter, olive oil, and minced garlic.

Place the sliced potatoes in the prepared baking dish. Brush the butter and garlic mixture over the tops of the potatoes, making sure to get the mixture in between the slices.

Season the potatoes with salt and pepper to taste.

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.

Pour the heated cream evenly over the potatoes in the baking dish.

Cover the baking dish with foil and bake in the preheated oven for 45 minutes.

After 45 minutes, remove the foil from the baking dish and sprinkle the grated Gruyere cheese and Parmesan cheese over the potatoes.

Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the potatoes are tender and the cheese is golden and bubbly.


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