Scalloped Hasselback Potatoes
Elevate your potato game with these irresistible Scalloped Hasselback Potatoes—a show-stopping side dish that combines the elegance of scalloped potatoes with the striking presentation of the hasselback technique. Perfectly tender russet potatoes are thinly sliced accordion-style and bathed in a rich, garlicky cream sauce infused with fresh thyme. Baked to golden perfection, the potatoes are topped with a decadent blend of cheddar and Parmesan cheese that melts between the slices, delivering layers of gooey, cheesy goodness. With their crispy edges and creamy interior, these potatoes are guaranteed to wow at any dinner table, whether you’re hosting a holiday gathering or simply upgrading your weeknight meals. Easy to prepare and utterly indulgent, this recipe is a must-try for potato lovers seeking both flavor and flair!
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Recipe Information
Ingredients
- 4 Large russet potatoes
- 1.5 cups Heavy cream
- 2 tablespoons Unsalted butter
- 2 Garlic cloves (minced)
- 1 cup Shredded cheddar cheese
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 400°F (200°C). Grease a baking dish or cast-iron skillet lightly with olive oil.
Wash and scrub the potatoes thoroughly, then pat them dry. Using a sharp knife, make thin slices across each potato, ensuring you don’t cut all the way through—leave about 1/4 inch intact at the bottom so the potato holds together.
Brush the potatoes with olive oil, making sure to get oil between the slices. Place the potatoes in the prepared baking dish.
In a small saucepan, heat the heavy cream, butter, and minced garlic over medium heat until the butter melts. Stir in the salt, black pepper, and thyme. Remove from heat.
Carefully pour the cream mixture over the potatoes, ensuring some of it seeps into the slices.
Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 50 minutes.
Remove the foil and sprinkle the shredded cheddar cheese and grated Parmesan over the potatoes, making sure to get some cheese between the slices.
Return the dish to the oven, uncovered, and bake for an additional 25 minutes, or until the potatoes are tender inside, crispy on the edges, and golden brown on top.
Allow the potatoes to rest for 5 minutes before serving. Garnish with additional thyme, if desired.
Nutrition Facts
Calories |
3771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.3 g | 312% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 5110 mg | 222% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 8.8 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2260 mg | 174% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 6566 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
