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!
Table of Contents
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!
Ingredients & Substitutions
- Gruyère cheese
- Parmigiano-reggiano
- Pancetta
- Heavy Cream
- Garlic
- Fresh Thyme roughly chopped
- Kosher Salt
- Black Pepper freshly ground
- Russet Potatoes peeled and sliced â…›th-inch thick
*For a full list of ingredients and instructions please see recipe card below.
How To Make Hasselback Scalloped Potatoes
Step 1: Preheat oven to 400°F. Combine cheeses and cooked pancetta in a large bowl.
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.
Step 3: Add potato slices and toss to combine, making sure the cream mixture coats every potato slice.
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.
Step 5: Continue stacking potatoes in the casserole dish until it's full of potatoes and everything is tightly packed.
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.
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
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 â…›th-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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe lightly adapted from Serious Eats
Can I assemble these the night before and then just bake it in the morning!?
yes! the potatoes might get a little dark as they oxidize though - just as a heads up
Can we cook a bit the potatoes before starting the recepie? maybe it would save some oven time ?
if you cook the sliced potatoes ahead of time, they become much harder to handle. I prefer the method as written
Gaby, these were a delicious hit at Easter. Thanks!
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?
yes - just smaller than 9x13!! I used an 8x10 for this
Loved these potatoes. Made them for Canadian Thanksgiving and they were a hit! Making them again today for guests. Thanks for the great recipe!
Carolyn
Great recipes!
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!!!
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 🙂
Butter to grease the pan
Love this way of doing scalloped potatoes! Great idea!
Wow, the layers of crispy cheesy goodness!!
These look amazingly good. Are the leftovers yummy?
These look so completely insanely delicious Gaby- I could eat the whole pan.
So decadent!
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?
yes! Absolutely. Just be sure to cover tightly overnight in the fridge 🙂
Yum!!! Scalloped potatoes for the win! This look crazy amazing!!!
This looks gorgeous!! And I have never yet met a potato I didn't love!! I KNOW I am going to love this one.