Hasselback Scalloped Potatoes

ByGaby Dalkin March 22, 2016

A few weeks ago we went on a potato bender because duh... have you ever met a potato you didn't like? Be it cacio e pepe roasted potatoes or just my breakfast potatoes, I love them all!! Today it's a Hasselback Scalloped Potatoes situation just in the knick of time for Easter!

A rectangle white baking dish with hasselback scalloped potatoes baked dish with a flat spoon to serve, and a corner piece served into a white plate on the side, along with some flowers in a vase and salt and pepper shakers on the side.

Why I Love This Recipe

Traditionally Scalloped Potatoes are baked laying down, flat, against the casserole dish - but hasselback potatoes are so sexy and thanks to Serious Eats, they're happening in my kitchen this year. This recipe is equal parts cheesy, gooey, crispy, carby deliciousness. Easy to slice and serve to a crowd too!

A close-up shot of hasselback scallop potatoes.

Ingredients & Substitutions

A mise-en-place of all the ingredients required to make hasselback scalloped potatoes.

Gruyère cheese
Parmigiano-reggiano
Pancetta
Heavy Cream
Garlic
Fresh Thyme roughly chopped
Kosher Salt
Black Pepper freshly ground
Russet Potatoes peeled and sliced ⅛th-inch thick

*For a full list of ingredients and instructions please see recipe card below.

How To Make Hasselback Scalloped Potatoes

A small glass mixing bowl of cooked pancetta and shredded cheese.

Step 1: Preheat oven to 400°F. Combine cheeses and cooked pancetta in a large bowl.

A small glass mixing bowl of cooked pancetta and shredded cheese along with a bigger glass mixing bowl of the same mixture with cream, garlic and thyme.

Step 2: Transfer 1 handful of the cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to remaining cheese mixture and season with salt and pepper.

A big glass mixing bowl with sliced potatoes along with the cream mixture.

Step 3: Add potato slices and toss to combine, making sure the cream mixture coats every potato slice.

An oval baking dish with sliced potatoes dipped in cream mixture arranged in three columns.

Step 4: Spray a medium casserole dish non-stick cooking spray. Take a handful of potatoes, and stack them on top of each other and then lay them in the casserole dish like a hasselback potato.

An oval baking dish with sliced potatoes dipped in cream mixture arranged in three columns along with the leftover cream mixture poured on top.

Step 5: Continue stacking potatoes in the casserole dish until it's full of potatoes and everything is tightly packed.

An oval baking dish with sliced potatoes dipped in cream mixture arranged in three columns along with the leftover cream mixture poured on top and the shredded cheese pancetta sprinkled on top.

Step 6: Pour the leftover cream mixture evenly over potatoes until the mixture comes half-way up the sides of the potatoes, if you have even more leftover liquid after that, just discard.

An oval baking dish with hasselback scalloped potatoes baked.

Step 7: Cover the casserole dish with aluminum foil and transfer to the oven. Bake for 30 minutes, remove from oven, remove foil and continue baking until top is pale golden brown, about 25-30 minutes more. Once golden, remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and slice and serve.

How to Store Hasselback Scalloped Potatoes

They definitely have the best crispy texture when right out of the oven. But you can store them in an airtight container in the fridge for 3-4 days. I re-heat these either in the oven at 400 for 10-ish minutes or on the stovetop in a nonstick pan or the good old microwave.

How to Freeze Hasselback Scalloped Potatoes

Due to the cream, I do not recommend storing this in the freezer. However, you can for a month and reheat in the oven at 400F till it is warmed through.