Cheesy Hasselback Potatoes

Cheesy Hasselback Potatoes – Crispy, Buttery, and Loaded with Melty Cheese 🧀🥔

If you’ve never made Hasselback potatoes before, you’re missing out on one of the simplest yet most stunning side dishes ever. These crispy-edged, tender-in-the-middle potatoes are sliced thinly, fanned out like an accordion, and roasted with butter, garlic, and herbs. Add cheese to the mix, and you’ve got the ultimate comfort food – Cheesy Hasselback Potatoes!

They’re perfect for dinner parties, holidays, or even a cozy weekend meal. The layers crisp up beautifully, while the cheese melts into the nooks and crannies. Bonus: they look super fancy but are surprisingly easy to make.

Ingredients

1. 4 medium russet or Yukon gold potatoes
2. 4 tablespoons melted butter
3. 2 tablespoons olive oil
4. 3 cloves garlic, minced
5. Salt and black pepper to taste
6. 1 teaspoon dried thyme or rosemary (optional)
7. 1½ cups shredded cheese (cheddar, mozzarella, or a mix)
8. 2 tablespoons chopped fresh parsley (optional for garnish)

Instructions

1. Preheat oven to 425°F (220°C).
2. Wash and dry the potatoes. Place a potato between two wooden spoons or chopsticks and slice thin slits across the top, stopping before you cut all the way through. This creates the signature Hasselback shape.
3. In a bowl, mix melted butter, olive oil, and minced garlic. Brush this mixture generously over the potatoes, making sure it gets between the slices. Season with salt, pepper, and herbs.
4. Place the potatoes on a baking tray and roast for 45–55 minutes, basting with more garlic butter halfway through.
5. About 10 minutes before they’re done, sprinkle shredded cheese generously over and in between the slices. Return to the oven until cheese is melted and bubbly.
6. Garnish with chopped parsley and serve hot.

Tips

• Use a mix of cheeses for more flavor and gooeyness.
• For extra crispiness, fan the slices slightly before baking.
• Add bacon bits or cooked sausage crumbles for a hearty twist.

FAQs

Q: Can I make these ahead of time?
Yes! Bake them without cheese, refrigerate, then reheat and add cheese just before serving.

Q: What’s the best type of potato?
Russet gives you a crispy finish; Yukon golds are creamier inside.

Q: What goes well with these potatoes?
Steaks, grilled chicken, roasted veggies, or even as a standalone vegetarian dish.

Golden, cheesy, and packed with flavor—Cheesy Hasselback Potatoes are a showstopper every time!