Creamy Hasselback Potato Casserole
Hasselback Potato Casserole is creamy, cheesy, and beautifully layered.Thinly sliced potatoes absorb butter, cream, and garlic as they bake.The top becomes golden and crisp while the inside stays tender.It’s an impressive yet easy side dish for any occasion.
Ingredients
- 1.5 kg (3 lb) Yukon Gold or Russet potatoes
- 3 tablespoons butter, melted
- 1 cup heavy cream or half-and-half
- 3 cloves garlic, minced
- 1 cup shredded cheddar or Gruyère cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 teaspoon dried thyme or rosemary
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 200°C (400°F) and grease a casserole dish.
- Slice potatoes thinly, stopping just before cutting all the way through.
- Arrange potatoes upright in the prepared dish.
- Mix melted butter, cream, garlic, salt, pepper, and herbs.
- Pour the mixture evenly over the potatoes, letting it seep between slices.
- Cover with foil and bake for 35 minutes.
- Remove foil, sprinkle cheeses on top, and bake uncovered for 20–25 minutes until golden and tender.
- Garnish with parsley before serving.
Notes
- Yukon Gold potatoes give the creamiest texture.
- Slice potatoes evenly for consistent cooking.
- Foil helps soften the potatoes before browning.
- Let rest 5 minutes before serving.
- Cheese can be adjusted to taste.