HomeBaking Hasselback Potatoes

Hasselback Potatoes

Posted in : Baking on by : Sheila Tags: , , , , , , , ,

I have tried making these before and they didn’t overwhelm me….but having cooked many different types of potato dishes since then, I’m pretty sure I messed them up and blamed the recipe and not the cook, so I’m trying them again. I have high hopes!

These are named after a restaurant in Sweden that first started serving this style of potato in the 1950’s – by the way, it is so weird to have to type “19” in front of the year because of the “20” we are in now. Maybe I’m one of the only ones who feels this way – way to age myself.

The ingredients of these are pretty simple, and there’s cheese, so I definitely had to be the culprit previously, because how can potatoes with cheese in any form turn out bad? In fairness, they weren’t bad, they were undercooked I’m pretty sure.


  • However many potatoes you want to bake and serve – probably ½ to 1 per person
  • Try to get them fairly similar in size or you may end up with some done while others are not quite
  • a sharp knife
  • ¼ cup melted butter (or margarine)
  • ¼ cup olive oil
  • pepper to taste – you can add salt, but I used salted butter and the cheese has salt so I opted not to
  • sliced cheese – fairly flavourful – cheddar is probably the most common but Gouda, fresh grated Parmesan (which won’t melt quite the same, but the taste would be outstanding), Swiss, Gruyere – any would work, I’m sure

Get two chopsticks and place one on either side of your potato, which has been placed flattest side down. Get to cutting. The chopsticks are to stop you from chopping all the way through the potato.

I found that cutting down but also pushing from one edge of the potato to the other helped keep my knife from sticking and making me have to tug it away.

Chop from one end of each potato to the other, each slice about 1/8 of an inch. Again, try to keep fairly consistent in size. You don’t want the thicker pieces to be raw and the thinner pieces burned.

Once you’re done, place your potatoes onto a non stick baking sheet (with edges), or place down some parchment paper that is good for high heat – the parchment I have says it’s only good up to 425F and the oven needs to be at 450F – I didn’t want a fire (oddly enough), so I opted for a non-stick pan and some cooking spray.

Mix the olive oil, butter and pepper (and some garlic powder if you’re feeling it – if I had had some, I would have added it). You could even add some parsley, although, given the heat, perhaps wait until the potatoes go back in when it’s time to melt the cheese.

Brush the butter mixture over the potatoes – get it in between each potato leaf – that’s where the flavour is coming from and where the crispiness will happen.

Heat the oven to 450F and when it’s ready, pop those taters in. Bake for about an hour.

I messed up a couple pieces when I was cutting the leaves and ended up shaving smaller pieces that got cut off from the rest of the potato – I left them where they were in the potato, but they are a fantastic way to test and see if the potato is done.

I left that cheese til the end…..wow!

My potatoes where a little crispy at the edges and fork tender. Now for the cheese.

I turned the oven down to 350F – no browned cheese for me.

Put a slice of cheese between each leaf of potato, from end to end. I used the remnants of a cheese platter type thing I took to a glass fusion evening with some friends (fun times, by the way, but I wonder how those little pieces of glass don’t shred your hands and fingers but broken glass from a drinking glass will shred you). So, my potatoes are Swiss, Gouda, Monterey Jack and Cheddar – all mixed up.

I popped the pan back in for 5 or 10 minutes and ooey gooey goodness came out.

There’s nothing left to say but yum! I’m glad I tried them again.

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