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? Me neither! Today it’s a Hasselback Scalloped Potatoes situation just in the knick of time for Easter!

Hasselback Scalloped Potatoes from www.whatsgabycooking.com (@whatsgabycookin)

Traditionally Scalloped Potatoes are baked laying down, flat, against the casserole dish – but hasselback potatoes are so sexy and I thought, let’s combine the two and see what happens. Plus I like when things are evenly stacked – it’s my inner OCD coming out to shine, as evidenced by this recipe from a few years back. Well, THIS is what happens when a scalloped, meets a hasselback, meets my stacking obsession…and it’s equal parts cheesy, gooey, crispy, carby deliciousness. Easy to slice and serve to a crowd too!

Hasselback Scalloped Potatoes from www.whatsgabycooking.com (@whatsgabycookin)

Hasselback Scalloped Potatoes

5 from 3 votes


  • 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 1/8th-inch thick on a mandoline slicer


  • 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.

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

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Recipe Rating


  1. Monika

    This looks gorgeous!! And I have never yet met a potato I didn’t love!! I KNOW I am going to love this one.

  2. andrea

    In an effort to prepare most items the night before easter and bake the morning of (for brunch after church)….do you think it would be okay to cook the potatoes all the way thru the second 30 minutes, cool, cover and refrigerate, then in the morning sprinkle with the final cheese and bake off?

    • Gaby

      yes! Absolutely. Just be sure to cover tightly overnight in the fridge 🙂

  3. Heather Christo

    These look so completely insanely delicious Gaby- I could eat the whole pan.

  4. Kevin @ Closet Cooking

    Love this way of doing scalloped potatoes! Great idea!

  5. Mavis

    Can’t wait to make this. Quick question. What is the butter used for? I read it through twice to make sure I didn’t miss anything. Sorry if I did. Making this for Easter!!!

    • Gaby

      Just updated the recipe!! No butter needed – unless you want to dot the top of the dish with butter before baking but I think it’s not needed 🙂

  6. Carolyn

    Loved these potatoes. Made them for Canadian Thanksgiving and they were a hit! Making them again today for guests. Thanks for the great recipe!

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  8. Carrie

    Can you give me an idea what a “medium casserole dish” would be? I am wondering if this is smaller than the usual 9 x 13 casserole dish? Dimensions please?

    • Gaby

      yes – just smaller than 9×13!! I used an 8×10 for this

  9. Marisa

    Can we cook a bit the potatoes before starting the recepie? maybe it would save some oven time ?

    • Gaby

      if you cook the sliced potatoes ahead of time, they become much harder to handle. I prefer the method as written

    • Gaby

      yes! the potatoes might get a little dark as they oxidize though – just as a heads up

  10. Victoria Hiraoka

    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!!!

  11. Smith

    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!

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  13. Monika

    5 stars
    I have always been a little nervous to try this, but you make it seem so doable!!

  14. Sarah Colby

    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!

    • Gaby

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

  15. Aimee

    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?

  16. Shawn W.

    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.

  17. Allison

    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.