Hasselback Scalloped Potatoes

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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.

Tips & Tricks

Invest in a mandolin to make these amazing potatoes! You will love how evenly you can slice all sorts of foods.

FAQs

How to avoid my hasselback potatoes from being runny?

Use the right potatoes, russet preferably, or Yukon. Also make sure you do not soak them in water that can add liquid to the dish.

Do I need a mandoline to slice the potatoes?

Mandoline makes life very easy and give you nice and uniformly thin potatoes. You can also use a good knife to do this.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Hasselback Scalloped Potatoes

Author: Gaby Dalkin
5 from 11 votes
We all love a potato, and these Hasselback Scalloped Potatoes are no exception! Stunning layers of potatoes with cheese, pancetta, cream and herbs. Truly heaven! Recipe adapted from Serious Eats
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Course Side Dish, Dinner
Cuisine French
Servings 8 servings

Ingredients
  

  • 3 ounces shredded Gruyère cheese
  • 2 ounces shredded Parmigiano-reggiano
  • 4 ounces cubed pancetta cooked
  • 2 cups heavy cream
  • 4 garlic cloves roughly chopped
  • 1 tablespoon fresh thyme leaves roughly chopped
  • Kosher salt and freshly ground black pepper
  • 3 pounds russet potatoes peeled and sliced ⅛th-inch thick on a mandoline slicer

Instructions
 

  • Preheat oven to 400°F.
  • Combine cheeses and cooked pancetta in a large bowl. 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. Add potato slices and toss to combine, making sure the cream mixture coats every potato slice.
  • 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. Continue stacking potatoes in the casserole dish until it's full of potatoes and everything is tightly packed. 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.
  • 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.

Notes

Invest in a mandolin to make these amazing potatoes! You will love how evenly you can slice all sorts of foods.

Nutrition Information

Calories: 471kcal | Carbohydrates: 34g | Protein: 13g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 93mg | Sodium: 308mg | Potassium: 820mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1079IU | Vitamin C: 12mg | Calcium: 260mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe lightly adapted from Serious Eats

43 Comments

  1. These have become a favourite and so easy! Perfect for holidays and I often do it with a beef tenderloin roast and salad. Only change I have made is skipping the pancetta and sometimes add a bit of cereal cream along with the heavy cream.

  2. If I wanted to make these ahead of time (i.e the day before serving) to avoid the potatoes turning brown from oxidization, what would you recommend? Partially cooking maybe the first 60 minutes and last 30 mins the day of? Also if my oven needed to be at 450, could I cook these the last 30 at 450 for a shorter time?

    1. yes - bake for the first 60 day before, then finish (covered with tin foil) next day until warmed and cooked thru

  3. Other than the pancetta, this recipe is identical to J. Kenji Lopez-Alt's hasselback potato gratin. If you've adapted it from his, I think it would be fair of you to note that and give credit where due.

    1. He's credited multiple times in the recipe!! Always give credit where credit is due! xx

  4. These look great! Have you ever made these without the pancetta? Looking for a meatless option, and I am wondering whether they need anything else if I eliminate the meat. Thanks!

  5. I made these potatoes for Christmas and I’m already dreaming about when I can make them again. They were so easy and so scrumptious! They even reheated well the next day in the microwave. This recipe is a keeper.

  6. 5 stars
    I made this dish on Thanksgiving. It is the best potato dish I have ever made. I didn't have pancetta (I just added a little more salt), and I used coconut milk because I can't do liquid dairy. It came out great. Thank you for this recipe.

  7. These look amazing! Quick question, you say to cut at 1/8" which is about 3 mm but I only have a 2 mm and a 4 mm slicer. Do you think it's best for the potatoes to be a little thicker or a little thinner? Any recommended adjustments?

  8. 5 stars
    These are my favorite “fancy potatoes”. We made them for Thanksgiving and New Years.
    Today I’m making them as a side for a giant smoked brisket.
    Comfort food at it’s finest.
    Would I need to change anything to double the recipe?
    Thanks Gaby!

    1. nope - just double everything and keep your eyes on baking time as that might change ever so slightly

  9. I made this, for the first time, about month ago . It was such a hit and so easy that I've made it weekly ever since. Once for an overworked friend, once as a sympathy meal for a neighbor, and three times for my family. Its easily 3 meals worth of potatoes per recipe. It rewarms well and is better looking than most scalloped potato recipes I've had. I'm even getting requests for the recipe. Thanks for sharing!

  10. Such a fabulous idea for any holiday. And for those of us that love "the crunchies", we won't be upset if someone takes the corner from us. This seems like every bite will be "the perfect bite"!! Loooove!!!

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