Scalloped Hasselback Potatoes Recipe

Elevate your potato game with these crispy, creamy Scalloped Hasselback Potatoes. They’re a delightful twist on a classic side dish, perfect for any occasion.


  • 4 large russet potatoes
  • 2 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • Fresh thyme leaves, for garnish (optional)


  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish with butter or cooking spray.
  2. Wash the potatoes thoroughly and pat them dry with paper towels.
  3. Place a potato on a cutting board. Using a sharp knife, make thin slices across the potato, being careful not to cut all the way through. The slices should be about 1/8 inch apart.
  4. In a small bowl, mix together melted butter and minced garlic.
  5. Carefully fan out the slices of the potato and brush the butter mixture over the top and in between the slices.
  6. Place the potatoes in the prepared baking dish.
  7. In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and stir in half of the grated Parmesan cheese until smooth. Season with salt and black pepper to taste.
  8. Pour the cream mixture over the potatoes, making sure to get it in between the slices.
  9. Sprinkle the remaining grated Parmesan cheese over the top of the potatoes.
  10. Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
  11. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and golden brown on top.
  12. Garnish with fresh thyme leaves, if desired, before serving. Enjoy your delicious Scalloped Hasselback Potatoes!

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