Introduction
I remember the first time I made Hasselback potatoes. I had seen them online and thought, “They look fancy, but can they really be that good?” One bite in, and I was hooked. Since then, I’ve played with dozens of versions, but nothing comes close to this one. The Ultimate Cheesy Hasselback Potatoes are crispy on the outside, tender in the center, and packed with layers of melted cheese that make each slice an event in itself. Whenever I bring these to the table, I can see everyone’s eyes light up—yes, even the picky eaters.
This recipe feels like a little celebration every time. I’ll show you how to make it simple, accessible, and absolutely irresistible. You don’t need a Michelin star to whip up something that looks like it came from a five-star kitchen.
A Short Story About the Recipe
One weekend, I was hosting a casual dinner for some close friends. I wanted to make something memorable but easy enough that I wouldn’t be stuck in the kitchen all day. As I stared at a bag of potatoes on the counter, I had a lightbulb moment: Hasselback potatoes—but cheesy!
I started slicing, layering cheese between the thin cuts, brushing on some garlicky butter, and baking them until the edges turned golden and crispy. By the time I pulled them from the oven, they looked like a showstopper. That evening, they disappeared so fast, I had to promise a second batch the next weekend. Since then, they’ve become my signature side.
Why You’ll Love This Recipe
Versatile
You can serve these with grilled chicken, beef steak, or even a fresh salad. They work for family dinners, potlucks, or special holidays. Want them spicy? Add jalapeños. Want them herby? Toss in some rosemary or chives. The possibilities are endless.
Budget-friendly
Potatoes and cheese. That’s the base of this dish. You likely have most of the ingredients in your kitchen already, and even if you don’t, a quick run to the store won’t hurt your wallet. You get a gourmet-looking side dish without the gourmet price tag.
Ingredients for the Recipe
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4 large russet potatoes
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3 tablespoons melted butter
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2 tablespoons olive oil
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4 garlic cloves, minced
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½ teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika (optional, for color and flavor)
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1 ½ cups shredded cheddar cheese
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½ cup shredded mozzarella cheese
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¼ cup grated parmesan cheese (optional)
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Fresh parsley or chives for garnish
How to Make This Recipe
Step-by-Step Instructions
Step 1: Wash and Prepare the Potatoes
Start by selecting large russet potatoes. These hold their shape well and get that crisp exterior everyone loves. Wash them thoroughly, scrubbing away any dirt. Since we’re keeping the skins on for added texture and flavor, cleaning them properly is essential.
Place each potato on a cutting board. To make those iconic Hasselback slices, take two wooden spoons or chopsticks and place them on either side of the potato. Using a sharp knife, slice thin slits (about ⅛-inch apart) across the potato. The wooden spoons will stop the knife from going all the way through, ensuring the potato stays whole.
Repeat this step for all potatoes and set them aside.
Step 2: Prepare the Garlic Butter Mixture
In a small bowl, combine the melted butter, olive oil, minced garlic, salt, pepper, and paprika. Stir until everything is evenly mixed. This garlicky mixture is what brings flavor to every bite and helps crisp up the potato edges beautifully.
Using a basting brush or spoon, carefully spread the mixture over the tops of the potatoes. Make sure to get in between the slices as much as possible. This might take a minute, but it’s worth the effort. The more seasoning that seeps in, the better.
Place the seasoned potatoes on a baking tray lined with parchment paper or foil for easier cleanup.
Step 3: Bake the Potatoes
Preheat your oven to 200°C (390°F). Slide the tray into the oven and bake for about 45 minutes. During this time, the potato slices will begin to fan out. About halfway through baking, take the tray out and re-brush the tops with any leftover garlic butter mixture. This helps build that golden, crispy texture.
Once they’ve cooked for 45 minutes, check for tenderness by poking the center of one potato with a fork. If it slides in easily, they’re ready for the cheesy step.
Step 4: Add the Cheese
Now comes the fun part. Mix your cheddar and mozzarella cheese in a bowl. Gently open the slices a little and stuff a pinch of cheese between every 2–3 cuts. You don’t have to be perfect—just aim to get cheese throughout the potato so that it melts into those crispy ridges.
Sprinkle the remaining cheese over the tops and finish with a bit of parmesan, if using.
Return the tray to the oven and bake for another 10–15 minutes, or until the cheese is fully melted, bubbling, and slightly golden. Keep an eye on them at this stage to avoid burning the cheese.
Step 5: Final Touches
Once out of the oven, let the potatoes rest for a few minutes. This allows the cheese to settle and the flavors to intensify. Sprinkle chopped parsley or chives over the top for freshness and color. Serve them hot while the cheese is gooey and irresistible.
You can place each potato on its own small plate or arrange them on a big serving platter. They look impressive either way.
Quick and Easy
Though Hasselback potatoes may look fancy, this version keeps the process simple. From start to finish, you’re looking at just over an hour—including baking time. The slicing is the most technical part, and even that becomes second nature after your first potato. The oven does most of the work, so you have time to prep a main dish or simply relax.
Customizable
This recipe is like a blank canvas. You can change the cheeses to fit your taste—try gouda, provolone, or even a spicy pepper jack. Add cooked turkey bacon bits between the slices for a smoky touch. Want a bit of heat? A sprinkle of chili flakes or jalapeño slices works wonders. You can also brush with herbed butter or use garlic-infused oil for a twist. These potatoes adapt to your kitchen and your cravings.
Perfect for Guests
Hosting a dinner party? These Ultimate Cheesy Hasselback Potatoes look like they came straight from a restaurant. They’re guaranteed to impress your guests, and you can prep them in advance. Slice and season the potatoes in the morning, cover, and refrigerate. When you’re ready, pop them in the oven, add the cheese, and serve hot. They hold up beautifully and pair well with almost any protein—grilled chicken, beef roast, or even a vegetarian spread.
Best of all, they make conversation starters. Everyone wants to know how they’re made, and once they taste them, they’ll be asking for seconds.
FAQs (Frequently Asked Questions)
Can I make Hasselback potatoes ahead of time?
Yes, you can! Slice and season the potatoes a few hours in advance. Store them in the fridge, covered, until you’re ready to bake. Add the cheese just before the final bake to keep it fresh and melty.
What’s the best type of potato for this recipe?
Russet potatoes are ideal because they hold their shape well and get beautifully crispy. Yukon Golds also work if you prefer a slightly creamier texture.
How do I slice the potatoes evenly without cutting through?
Place chopsticks or wooden spoons on either side of the potato as a guide. This keeps your knife from going all the way through.
Can I use other cheeses?
Absolutely. This recipe works great with gouda, Swiss, provolone, or pepper jack. Just make sure the cheese melts well and adds flavor.
What can I serve with these potatoes?
They’re excellent with grilled chicken, beef steaks, or even a big salad. They also work well as a party appetizer or holiday side.
Are these freezer-friendly?
They’re best fresh, but you can freeze leftovers. Reheat in the oven to restore crispness.