Hasselback Potatoes
Hasselback Roast Potato Casserole is crispy on the edges and tender throughout the center. Wow your guests with this delicious recipe.
Servings: 8 -10
Ingredients
- 3 tablespoons salted butter, melted
- 3 tablespoons extra virgin olive oil
- 4 pounds russet potatoes, washed and peeled
- 1 medium onion, chopped
- 5 cloves garlic, chopped
- 1 ¼ teaspoons kosher salt, plus more for sprinkling on top
- ½ teaspoon freshly ground black pepper, plus more for sprinkling on top
- ½ cup parmesan cheese, freshly shredded
- 3 tablespoons green onions, thinly sliced
Instructions
- Preheat oven to 375F with rack on middle position.
- In a bowl, whisk together the melted butter, olive oil, salt, and black pepper. Brush bottom of a 9-inch baking square or oval dish with a bit of butter mixture; set the remaining mixture aside.
- Slice potatoes thinly and evenly cross-wise. For fastest and most even results, use a mandolin to slice potatoes. A sharp knife will work, too.
- Arrange potato slices upright in prepared dish. Wedge chopped onions and garlic throughout potatoes. Brush with butter mixture, reserving 1/4 cup for later.
- Bake 1 hour uncovered. Brush on the reserved 1/4 cup butter mixture and continue baking another 30 minutes until top is lightly browned. If it starts browning too quickly, cover loosely with foil.
- Sprinkle top with shredded parmesan cheese and green onions. Bake 5-10 minutes until cheese is golden and melted. Sprinkle top with a light dusting of kosher salt and black pepper. Serve immediately.
Notes
- Keep slices upright. Pack the potato slices snugly in the dish to help them hold their shape and bake evenly.
- Brush generously. Coat the potatoes well with the butter and oil mixture for the best flavor and golden edges.
- Use freshly shredded cheese. It melts more smoothly and gives a better crust than pre-shredded packaged cheese.
- Serve right away. These potatoes taste best fresh from the oven when the edges are crisp and the centers are tender.
- Variations: Try adding bacon bits, different cheeses, or fresh herbs like thyme or rosemary for extra flavor.
- Storage and Reheating: Store leftovers airtight in fridge for up to 2 days. Warm leftovers uncovered at 350F in the oven just long enough to bring back the crisp texture.
- This recipe is part of our Thanksgiving Side Dishes Recipes Collection.
- We love serving these hasselback potatoes during the holidays alongside other favorites such as our Garlic Butter Mushrooms or Brown Sugar Baked Beans with Bacon.
Nutrition (per serving)
Calories: 156kcal | Carbohydrates: 22.1g | Protein: 3.5g | Fat: 6.4g | Saturated Fat: 2.5g | Trans Fat: 0.1g | Cholesterol: 8.6mg | Sodium: 89.6mg | Fiber: 3.4g | Sugar: 2.1g