Cheesy Hasselback Potatoes
Why You’ll Love Them
Hasselback potatoes are a Swedish classic, but this cheesy twist feels right at home on a Southern table. The thin, accordion-like slices get crispy edges, tender centers, and with cheese tucked in, every bite is rich and comforting. Perfect as a side for roasted meats, barbecue, or even as the star of a cozy supper.
Ingredients (Serves 4)
4 medium russet or Yukon gold potatoes
3 tbsp butter, melted
2 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh thyme (or ½ tsp dried)
Salt and black pepper, to taste
1 cup shredded cheese (cheddar, Gruyère, mozzarella, or a mix)
¼ cup grated Parmesan
2 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
Prep the Potatoes
Preheat oven to 425°F (220°C). Place each potato between two wooden spoons or chopsticks (to prevent slicing all the way through). Slice thin slits across the potato, about ⅛ inch apart.
Season and Bake
In a small bowl, mix melted butter, olive oil, garlic, thyme, salt, and pepper. Brush generously over the potatoes, making sure to get some into the slits. Place potatoes on a baking sheet.
Roast Until Tender
Bake uncovered for 45–55 minutes, brushing occasionally with more butter mixture, until potatoes are golden and nearly tender.
Add the Cheese
Remove potatoes from the oven. Carefully tuck shredded cheese between the slices. Sprinkle Parmesan over the tops. Return to the oven for another 10–12 minutes, until cheese is melted and bubbly.
Finish and Serve
Garnish with fresh parsley or chives. Serve hot as a side dish or even as a cheesy main with a fresh salad.
Tips
Use a mix of cheeses for the best flavor (sharp cheddar for bite, Gruyère for nuttiness, mozzarella for melt).
For an indulgent version, add crisp bacon bits between the slices before baking.
If you want them extra creamy, drizzle with a little sour cream just before serving.
