There’s something magical that happens when you slice potatoes almost-but-not-quite through, creating those beautiful accordion folds that become crispy while baking. Cheesy Hasselback Potatoes have been my absolute obsession lately—transforming ordinary potatoes into extraordinary culinary experiences. The way those thin slices fan out, creating perfect little crevices for butter, herbs, and of course, generous amounts of cheese to melt into, is nothing short of genius. What I love most about these Cheesy Hasselback Potatoes is how they offer the best of both worlds: the crispy exterior of a perfectly roasted potato with the creamy, tender interior of a baked potato, all while looking impressively elegant on the plate. Whether you’re planning a dinner party or simply elevating your weeknight dinner, I promise this recipe will become a staple in your culinary repertoire—just keep reading to discover all my tips and tricks for potato perfection.
Why You’ll Love This Cheesy Hasselback Potatoes Recipe
Have you ever struggled with potato dishes that end up either too mushy or too dry? Cheesy Hasselback Potatoes solve that dilemma beautifully. The unique cutting technique creates the perfect texture balance—crispy edges with creamy centers—while allowing flavors to penetrate deep into each potato.
I first attempted Cheesy Hasselback Potatoes for a holiday gathering a few years ago, nervous about whether they’d turn out as beautiful as the photos I’d seen. My family, including my potato-skeptical brother-in-law, gathered around the table with curiosity. The moment he took his first bite, his eyes widened, and he immediately asked for the recipe. That’s when I knew this dish was something special.
What makes these Cheesy Hasselback Potatoes truly versatile is how easily you can adapt them to suit different flavor profiles. Planning an Italian-inspired meal? Add some oregano and Parmesan. Craving something with Southwestern flair? Incorporate chili powder and pepper jack cheese. The possibilities are endless, making this recipe a chameleon that works with nearly any cuisine.
Now, let’s get into the specifics of creating these impressive spuds that will have everyone thinking you’re a culinary genius.
Ingredients for Perfect Cheesy Hasselback Potatoes
For the Potatoes:
- 4 large russet potatoes – Their starchy nature creates the perfect contrast between crispy exterior and fluffy interior. Yukon Gold potatoes work wonderfully too, offering a naturally buttery flavor and slightly waxier texture that holds up well during baking.
- 3 tablespoons unsalted butter, melted – Butter adds richness and helps achieve that golden exterior. For a dairy-free option, high-quality olive oil works nicely but will offer a different flavor profile.
- 2 tablespoons olive oil – The combination of butter and olive oil gives you the best of both worlds: butter’s flavor and olive oil’s higher smoke point. Use extra virgin for more pronounced flavor.
- 3 cloves garlic, minced – Fresh garlic provides aromatic depth. In a pinch, 1 teaspoon of garlic powder can substitute, though the flavor will be less vibrant.
For the Cheese Mixture:
- 1 cup sharp cheddar cheese, shredded – Sharp cheddar provides that classic tangy cheese flavor that stands up to the potatoes. For best results, grate your own cheese rather than using pre-shredded, which contains anti-caking agents that prevent proper melting.
- ½ cup Gruyère cheese, shredded – Gruyère adds a nutty complexity and melts beautifully. If unavailable, fontina or Swiss cheese makes an excellent substitute.
- ¼ cup Parmesan cheese, freshly grated – Parmesan adds a salty umami punch and helps create those irresistibly crispy edges. Always opt for freshly grated for superior flavor and texture.
For the Herb Mixture:
- 2 tablespoons fresh thyme leaves – Thyme’s earthy, slightly floral notes complement potatoes perfectly. Dried thyme (about 2 teaspoons) can work if fresh isn’t available.
- 1 tablespoon fresh rosemary, finely chopped – Rosemary adds a piney, aromatic element that pairs wonderfully with potatoes and cheese. Its robust flavor means dried rosemary (about 1 teaspoon) can substitute effectively.
- ½ teaspoon smoked paprika – This adds a subtle smoky depth without overwhelming. Regular paprika works too but lacks the complexity.
- Salt and freshly ground black pepper to taste – Don’t skimp here; potatoes need proper seasoning. I recommend coarse sea salt for sprinkling on top just before serving.
For Garnish:
- 3 tablespoons chives or green onions, finely chopped – These add a fresh, mild onion flavor and beautiful color contrast. If unavailable, parsley makes a bright alternative.
- Sour cream for serving (optional) – The cool tanginess balances the rich, hot potatoes. Greek yogurt makes a lighter alternative with similar tanginess.
How to Make Cheesy Hasselback Potatoes
Step 1: Prepare the Potatoes
- Preheat your oven to 425°F (220°C) and position the rack in the middle.
- Wash and scrub the potatoes thoroughly under cold water, then pat them completely dry. Any remaining moisture will steam rather than roast the potatoes.
- Here’s my favorite trick for perfect Hasselback cuts: Place each potato between two chopsticks or wooden spoons. This prevents you from cutting all the way through while ensuring even slices.
- Using a sharp knife, make thin slices across each potato width-wise, about 1/8 inch apart. The chopsticks will stop your knife before it cuts through the bottom of the potato, keeping everything connected.
- You’ll know you’ve done it right when the potato fans out slightly but remains intact at the base. If you accidentally cut through in spots, don’t worry—just push those sections back together when arranging in the baking dish.
Step 2: Prepare the Flavor Base
- In a small bowl, combine the melted butter, olive oil, and minced garlic. Whisk until well blended.
- In another bowl, mix together all three cheeses. Set aside about 1/3 of this mixture for the final topping.
- In a third small bowl, combine the thyme, rosemary, smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper.
- Place the sliced potatoes in a baking dish large enough to hold them with a little space between each. For easy cleanup, line the dish with parchment paper first.
Step 3: First Bake
- Using a pastry brush, generously brush the garlic butter mixture over each potato, making sure to get between the slices. Don’t rush this step—the more the mixture penetrates between the slices, the more flavorful your potatoes will be.
- Sprinkle the herb mixture over the potatoes, again working to get some between the slices. You’ll see the herbs catching in the cuts, which is exactly what you want.
- Cover the baking dish with aluminum foil and bake for 30 minutes. This initial covered bake allows the potatoes to steam slightly, ensuring tender centers.
- After 30 minutes, remove the foil. The potatoes should be starting to become tender, and the slices should be fanning out more prominently now. If they’re not opening up, gently encourage them with a fork or knife.
Step 4: Add the Cheese and Final Bake
- Carefully sprinkle the 2/3 portion of the cheese mixture over the potatoes, making sure to get cheese between the slices. Use a small spoon or your fingers to push cheese into the cuts.
- Return the potatoes to the oven, uncovered, and bake for another 25-30 minutes until the potatoes are completely tender when pierced with a knife. The exterior should be getting crispy, and the cheese should be bubbling and starting to brown.
- In the final 5 minutes of baking, sprinkle the remaining cheese on top and return to the oven to create that perfect golden cheese crust. The potatoes are done when they’re easily pierced with a fork through the bottom, the edges are crispy, and the cheese is melted and golden.
Step 5: Finish and Serve
- Remove from the oven and let the potatoes rest for about 5 minutes. This allows them to set slightly and be easier to transfer to plates.
- Sprinkle with the fresh chives or green onions just before serving. The heat from the potatoes will release their aroma beautifully.
- For an extra touch of indulgence, serve with a dollop of sour cream on the side. The cool creaminess creates a wonderful contrast to the hot, crispy potatoes.
Delicious Variations of Cheesy Hasselback Potatoes
Mediterranean Inspired
Transform your Cheesy Hasselback Potatoes with sun-dried tomatoes, feta cheese, and fresh oregano. Finish with a drizzle of quality olive oil and a sprinkle of kalamata olives for a taste of the Mediterranean. The tangy feta provides a gorgeous contrast to the creamy potato interior.
Loaded Baked Potato Style
Channel the flavors of a classic loaded baked potato by topping your Cheesy Hasselback Potatoes with crumbled bacon, extra cheddar, and a dollop of sour cream. Finish with chives and a small pat of butter for the ultimate comfort food experience. The smoky bacon pairs perfectly with the crispy potato edges.
Tex-Mex Fiesta
Spice things up with pepper jack cheese, diced jalapeños, and a dusting of cumin and chili powder. After baking, top with fresh cilantro, diced avocado, and a squeeze of lime for brightness. These are perfect alongside grilled meats or as a substantial side for taco night.
Truffle Lover’s Dream
For an elegant twist, brush your Hasselback Potatoes with truffle oil instead of regular olive oil, use Fontina and Parmesan for the cheese, and finish with a light sprinkle of fresh thyme. The earthy truffle flavor elevates this dish to restaurant-quality status, perfect for impressing dinner guests.
Sweet Potato Variation
Swap russet potatoes for sweet potatoes and pair with a combination of Gruyère and blue cheese. The sweetness of the potatoes balances beautifully with the tangy blue cheese, while a pinch of cinnamon and nutmeg adds surprising depth. Finish with toasted pecans for a delightful textural contrast.
Cheesy Hasselback Potatoes
Equipment
- Mixing bowls
Ingredients
For the Potatoes:
- 4 large russet potatoes or Yukon Gold
- 3 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 3 cloves garlic minced
For the Cheese Mixture:
- 1 cup sharp cheddar cheese shredded
- 1/2 cup Gruyère cheese shredded
- 1/4 cup Parmesan cheese freshly grated
For the Herb Mixture:
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary finely chopped
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
For Garnish:
- 3 tablespoons chives or green onions finely chopped
- Sour cream optional
Instructions
Step 1: Prep the Potatoes
- Preheat your oven to 425°F (220°C).
- Wash and dry the potatoes thoroughly.
- Place each potato between two wooden spoons or chopsticks to prevent slicing through completely.
- Slice the potatoes crosswise into thin sections, about 1/8 inch apart.
Step 2: Prepare the Butter Mixture
- Combine the melted butter, olive oil, and minced garlic in a small bowl.
Step 3: Season and Bake
- Place the potatoes in a baking dish.
- Brush the butter mixture generously over the potatoes, ensuring it gets between the slices.
- Mix the fresh thyme, rosemary, smoked paprika, salt, and pepper in a bowl. Sprinkle over the potatoes.
- Cover with foil and bake for 30 minutes.
Step 4: Add Cheese and Bake Again
- Remove the foil. The potatoes should be tender and starting to fan out.
- Sprinkle 2/3 of the cheese mixture over the potatoes, working some between the slices.
- Bake uncovered for an additional 25-30 minutes until golden brown and crispy.
- In the last 5 minutes, top with the remaining cheese.
Step 5: Garnish and Serve
- Remove from the oven and let rest for 5 minutes.
- Garnish with chopped chives or green onions.
- Serve with sour cream if desired
Notes
- Cheese Variations: Try Fontina, Swiss, or Pepper Jack for different flavors.
- Add Bacon: Crumble cooked bacon on top for a loaded version.
- Truffle Lovers: Drizzle with a bit of truffle oil before serving for a gourmet twist.
- Vegetarian Option: These are naturally vegetarian; just check your cheese sources for rennet-free options.
Nutrition
Frequently Asked Questions About Cheesy Hasselback Potatoes
How do I store leftover Cheesy Hasselback Potatoes?
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for about 15 minutes until heated through and crispy again. Avoid microwaving if possible, as this will make them soggy rather than crispy. If you must use a microwave, reheat at 50% power, then finish in a toaster oven or under the broiler briefly to crisp up the exterior.
Can I make Cheesy Hasselback Potatoes ahead of time?
Yes! You can prepare the potatoes up through the first baking step up to 24 hours in advance. After the initial 30-minute covered bake, let them cool completely, then cover and refrigerate. When ready to serve, bring them to room temperature, add the cheese, and complete the final baking step, adding about 5-10 extra minutes to the baking time since you’re starting with cold potatoes.
Why aren’t my potato slices fanning out nicely?
If your potatoes aren’t fanning out, they might need more time in the oven, or the slices might be too thick. Try using a thinner knife for more delicate cuts, and make sure you’re cutting 3/4 of the way through the potato. After the initial baking period, you can gently separate the slices with a fork or butter knife to encourage fanning.
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with olive oil or plant-based butter, and use your favorite dairy-free cheese alternatives. Nutritional yeast can add a cheesy flavor without dairy. Just be aware that plant-based cheeses melt differently, so watch them carefully during the final baking step to prevent burning.
What’s the best potato variety to use for Hasselback Potatoes?
Russet potatoes work wonderfully due to their starchy nature and larger size, which creates more surface area for crisping and more space between slices for the cheese. Yukon Gold potatoes are an excellent alternative, offering a naturally buttery flavor and beautiful golden color. Avoid waxy potatoes like red potatoes, as they won’t develop the same fluffy interior.
My potatoes are browning too quickly but aren’t cooked through. What should I do?
If your potatoes are browning too quickly but still feel firm when pierced with a fork, lower your oven temperature to 375°F and cover the potatoes loosely with foil to prevent further browning while they continue cooking. The most important thing is ensuring the center is fully cooked before serving.
A Final Note on Cheesy Hasselback Potatoes
There’s something profoundly satisfying about transforming a humble potato into something as visually striking and delicious as Cheesy Hasselback Potatoes. I remember the first time my grandmother, a traditionalist when it comes to potato preparation, watched me make these. She shook her head skeptically at what she called “fancy-pants potatoes,” but after one bite, she smiled and said, “Sometimes new ways can honor old ingredients.”
That’s what I love about Cheesy Hasselback Potatoes—they balance innovation with tradition, transforming the familiar into something special without losing the comforting essence of what makes potatoes so beloved. The combination of crispy edges, tender centers, and pockets of melted cheese creates a sensory experience that connects us to the simple pleasure of good food.
As your kitchen fills with the aroma of herbs, butter, and toasting cheese, I hope you feel that same connection—to food, to those you’re sharing it with, and to the joy of creating something beautiful from ingredients as humble as potatoes and cheese. Make this recipe your own, adjust the seasonings to your taste, try different cheese combinations, and most importantly, enjoy the process of creating something that’s sure to bring smiles to your table.