Recipes, side dish

Cheesy Hasselback Potatoes

With everything on the internet these days cooking can sometimes seem overwhelming. Most posts or videos on Facebook and Instagram are of some elaborate version of a recipe that takes something simple and turns it into the extraordinary, but what if you are just starting out? What if you haven’t figured out the regular version yet or this is your first attempt at it?

Hasselback Potatoes are one of these recipes that love to be taken to the next level. There are recipes for pepperoni pizza and buffalo chicken style, they’ve been done inside out and in casseroles, but today let me get you started with a basic recipe. This one will still have loads of flavor and we will add some cheesy goodness to top them off, and once you realize how easy this recipe is then you can go forth and take them to the next level and let your imagination run wild!

Cheesy Hasselback Potatoes

  • Servings: 6
  • Difficulty: Easy
  • Print
Credit: The Food Network


  • 4 tbsp butter
  • 1/4 cup olive oil
  • 6 cloves of garlic minced or finely diced
  • 6 medium Yukon potatoes, scrubbed and dried
  •  salt and pepper
  • 1/2 cup of shredded Italian blend cheese


  1.    Preheat the oven to 450° F and line a baking sheet with foil.
  2.    In a small sauce pot, bring the butter, oil and garlic to a boil over high heat; remove from the heat. 
  3.  Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper.
  4.    Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.
  5.    Remove the potatoes from the oven again and sprinkle the cheese over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.

  I like the gooey, stringiness that mozzarella gives you along with the crispy bold flavours that you get from the Parmesan so that is why I chose the Italian blend, but feel free to mix in any of your favorite cheeses.

 During the second or third bake, don’t panic if the ends fall off as you try to get some of the cheese or butter into the slices you have made. Just continue to follow the recipe and leave them on the tray next to the potato. You will have a couple of delicious individual chips when it is all done cooking.

Please give this recipe a try, then leave a comment to let me know how it turned out. If you are interested in learning more about who I am and would like to see additional photos of the meals I cook, please check out my social media links at the bottom of the page  Enjoy!!

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