Scalloped Hasselback Potatoes

When I saw this recipe over at A Cozy Kitchen I found myself printing it out immediately. It wasn’t a question of should I make these potatoes, it was a question of when. Just look at the ingredients. Potatoes, butter, lots of cheese, and cream. How could it not be heavenly? They were as good as I imagined, if not better. Now I know this side dish is ridiculously indulgent, but that’s why you only make it every once in a while. And why you share. The recipe says it serves two but you could turn that into four and still be satisfied.

Recipe Rundown
Taste: SO so so rich, salty, slightly garlic-y, and all around sublime.
Texture: Like the cheesiest, creamiest, most wonderful baked potato you’ve ever had.
Ease: As long as you have a knife and an oven, this recipe if pretty easy.
Appearance: Look at all that beautiful browned, bubbly cheese!!
Pros: Ridiculously delicious. Pretty easy too. If you wanted to serve more than 2 this recipe could easily be doubled, tripled, or quadrupled.
Cons: Definitely not an everyday side dish.
Would I make this again? Yes, for a special occasion.


Scalloped Hasselback Potatoes

Yield: 2 servings


  • 2 baking potatoes, scrubbed clean
  • 2 tablespoons butter, thinly sliced
  • 1 piece (about 2-inches long) Parmesan cheese, thinly sliced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 2 teaspoons olive oil
  • 1/4 cup heavy cream
  • 1/4 cup shredded cheddar cheese


Preheat oven to 400 degrees F.

Place a potato on its flattest side on a cutting board. If your potato is too unstable, slice a thin piece off the bottom to prevent it from rolling. With a thin knife, cut slices into the potato, being careful not to cut all the way through.

Alternate the slices of butter and Parmesan, stuffing them between the potato slices. Season the potato with garlic powder and salt. Drizzle with olive oil. Bake for 45 minutes.

Remove from oven and drizzle heavy cream. Top with cheddar cheese. Bake for an additional 10-12 minutes more, until cheese is bubbly and browned.

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8 Responses to “Scalloped Hasselback Potatoes”

  1. #
    Melissa Likes To Eat — October 18, 2011 at 2:06 pm

    I saw this recipe somewhere (probably one of the sites you posted) and was drooling. I didn't print it out for whatever reason. Now I HAVE to! The picture looks so delicious!

  2. #
    Tracey — October 19, 2011 at 12:48 am

    Holy yum!! I've made plain hasselback potatoes, but this just takes it to another level. I can't wait to make these :)

  3. #
    Anna — October 19, 2011 at 1:36 am

    Such an easy recipe and the ingredients are staples of my favorite corner store. Cheesy, garlic-ky…You can never go wrong with a creamy potato recipe! I bet my little girl will love this too. I'll tone down with the garlic powder for the kiddo, but double up for the hubby and me…

  4. #
    Rachel @ Bakerita — October 19, 2011 at 11:47 pm

    I've been dying to make hasselback potatoes since I had them at a great steakhouse near my house…this seems like just the right recipe!
    Can't wait, that potato is just screaming my name.

  5. #
    Lori @ RecipeGirl — October 20, 2011 at 1:56 am

    I've been wanting to make these darn things for SO long! They looks so cool, and taste better, I'm sure!

  6. #
    Erin — April 23, 2012 at 12:36 am

    I was so excited to make these! I am an amateur at this cooking thing. So note to anyone who is a novice like me: Put these on a cookie sheet that has a lip/edges. I put my potatoes on one of those air-bake pans and had a huge mess on my hands. The apartment filled with smoke from the burning drippings on the bottom of the oven. I will definitely try these again. They look so good!

  7. #
    Angelo Wansley — April 20, 2013 at 11:06 pm

    Baking is a food cooking method using prolonged dry heat acting by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre”..

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