With crispy edges and tender insides, Cheesy Hasselback Potatoes are a delicious take on the classic potatoes gratin. They're a savory yet decadent side dish that will perfectly complement any meal.
If potatoes are a guilty pleasure for you like they are for me, you'll enjoy more potato recipes like our Fondant Potatoes and Scalloped Potatoes Gratin.
What are Hasselback Potatoes
Hasselback potatoes may be something a new potato recipe to the majority of us, but they're a Swedish dish dating back to the 1700s from a chef named Leif Elisson out of the Hasselbacken Hotel in Stockholm.
The basic recipes has thinly sliced potatoes that are seasoned with a blend of herbs, spices, drizzled with butter then cooked in a cast-iron skillet until tender and crispy.
The popularity of hasselback potatoes has spread and of course, adapted to make them even more amazing by adding toppings like cheese and bacon for an easy cheesy side dish.
Ingredients for this recipe
- Potatoes — russet or Idaho potatoes are our number choice for this hasselback potato recipe.
- Cheese — to earn the title of cheesy, we used both shredded Parmesan cheese and slices of deli-style cheddar cheese.
- Seasonings — keeping these fuss-free, we simply used salt, pepper, butter, and then freshly chopped chives as a garnish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
Where the potato is concerned, if you think it sounds good, it probably is. Here's a few of our favorites.
Bacon — finely chopped, extra crispy bacon is never a bad idea.
Cheese — Use your favorite cheeses like, Mozzarella, Manchego, pepper jack, Monterrey jack, Gouda, Havarti, Edam, and the list goes on.
Seasonings — just like with cheese, there are so many options, granulated garlic, onion powder, paprika (smoked, sweet, or regular), chili powders (regular, cayenne, or chipotle), herbs like dried or fresh thyme leaves, rosemary, oregano, parsley, dill, or cilantro.
Produce — swap the chives for green onions or parsley.
Butter — some recipes swear by salted butter, others, unsalted. This is going to be a personal decision. We used salted because potatoes tend to need more salt than not.
How to make Cheesy Hasselback Potatoes
Step 1 — Preheat oven to 450°F. Using stabilizers, slice ⅛" slits in the potatoes without cutting all the way through. (see tips below)
Step 2 — Once the potatoes are all sliced, fan them out and sprinkle with salt and pepper between the slices.
Step 3 — Spoon melted butter between each layer of the sliced hasselback potatoes.
Step 4 — Bake the hasselback potatoes for 55-60 minutes. (see tips below)
Step 5 — Place a slice of the cheddar cheese squares between each layer of potato. (see tips below)
Step 6 — Sprinkle grated Parmesan cheese over the potatoes and return to the oven for an additional 10 minutes bake time.
Step 7 — Once the cheesy hasselback potatoes have reached the personal level of done-ness, remove from the oven and garnish with freshly chopped chives.
Recipe Tips
Making Hasselback Potatoes topped with cheese is a relatively easy process, but there are a few tips and tricks that can help.
- Sharp knife — Thin cuts using a very sharp knife are what create the crispy edges.
- Even cuts — slice as evenly as possible so each layer is perfectly tender. We used a ruler to make marks across the top at ⅛-inch intervals before slicing through.
- Stabilizers — we used chopsticks but kitchen knives and wooden spoons are also great. Place one on each side of the potato so as you're slicing, the knife will stop on the item before slicing the potato through. Adjust as you go since they all taper.
- Potatoes — uniformly shaped russet potatoes are need for this recipe. Find those that are all long and skinny or round and fat. This will allow for even cooking time. Thicker potatoes will require additional cooking time.
- Cheese — Using cheese slices makes for quick work, but we found not cutting them into perfect squares was best. We make some larger for the center/thicker parts of the potato and smaller for the ends.
- Seasoning — as the starches release during cutting, it will cause the layers to stick together. While fanning them out/apart, add the salt and pepper.
- Cast-iron skillet — a cast-iron skillet is always the best option for everything but especially when cooking this recipe, as it retains and distributes the heat evenly for the perfect potato.
- Toppings — sour cream, queso, and salsa are all excellent toppings or dips.
Serve these hot potatoes with a juicy steak, tequila lime chicken, or pepper-bacon meatloaf.
More delicious side dish recipes
If you tried these cheesy hasselback potatoes or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
Cheesy Hasselback Potatoes
Equipment
- 12" Cast Iron Skillet
Ingredients
- 4 russet potatoes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon salted butter melted
- 8 oz cheddar cheese slices, cut into squares
- ⅓ cup Parmesan cheese shredded
- 2 tablespoon chives chopped
Instructions
- Preheat oven to 450°F.
- Using stabilizers, slice ⅛" slits in the potatoes without cutting all the way through.
- Once the potatoes are all sliced, fan them out and sprinkle with salt and pepper between the slices.
- Spoon or baste the melted butter between each layer of the sliced potatoes.
- Bake for 55-60 minutes.
- Place a slice of the cheddar cheese squares between each layer of potato.
- Sprinkle grated Parmesan cheese over the potatoes and return to the oven for an additional 10 minutes bake time.
- Bake for an additional 10 minutes or until cheese is melted.
- Top with chives and serve hot.
Notes
- Sharp knife — Thin cuts using a very sharp knife are what create the crispy edges.
- Even cuts — slice as evenly as possible so each layer is perfectly tender. We used a ruler to make marks across the top at ⅛-inch intervals before slicing through.
- Stabilizers — we used chopsticks but kitchen knives and wooden spoons are also great. Place one on each side of the potato so as you're slicing, the knife will stop on the item before slicing the potato through. Adjust as you go since they all taper.
- Potatoes — uniformly shaped russet potatoes are need for this recipe. Find those that are all long and skinny or round and fat. This will allow for even cooking time. Thicker potatoes will require additional cooking time.
- Cheese — Using cheese slices makes for quick work, but we found not cutting them into perfect squares was best. We make some larger for the center/thicker parts of the potato and smaller for the ends.
- Seasoning — as the starches release during cutting, it will cause the layers to stick together. While fanning them out/apart, add the salt and pepper.
- Cast-iron skillet — a cast-iron skillet is always the best option for everything but especially when cooking this recipe, as it retains and distributes the heat evenly for the perfect potato.
- Toppings — sour cream, queso, and salsa are all excellent toppings or dips.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Spencer Adams says
These Cheesy Hasselback Potatoes are a deliciously indulgent twist on a classic side dish, with perfectly crisped edges and a savory blend of melted cheese throughout, the recipe is easy to follow, I love them so much!
Ned Adams says
Glad you liked these cheesy potatoes so much! Thank you for sharing.
Dina Miller says
Oh wow were these tasty served with steak! Family members loved them!
Ned Adams says
Sounds like a great pairing with steak! Glad your family loved them!
D says
We love potatoes. This is a must try!!!
Edward says
Oh these are such awesome potatoes! My family loved them! Thank you!
Ned Adams says
You’re welcome! So glad they loved them!
Travis says
I have made versions of this in the past and the family has loved it. How I have never thought to put cheese on it is beyond me. I am excited for this one.