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Hasselback Potato Casserole

Creamy on the inside and crispy on the outside, this hasselback potato casserole is melt in your mouth delicious. The perfect blending of a traditional hasselback potato with potatoes au gratin.

Hasselback Potato Casserole

Two is better than one when it comes to this stunning side dish. Both creamy and crispy, you get the best of two favorite potato dishes with this one Hasselback potato gratin recipe.

A show-stopping way to enjoy potatoes, this must-have side dish is elegant enough for holiday gatherings or special occasions, but family-friendly enough to enjoy any night of the week. This versatile potato side dish goes with almost any main dish dinner recipe.

Thinly sliced potatoes get layered with butter and seasonings before being baked and finally topped with bacon before serving. Impressive to look at, this potato dish is surprisingly easy to put together.

Hasselback Potato Casserole Ingredients

  • Potatoes - russet potatoes, washed, peeled, and sliced 
  • Onion powder
  • Butter - salted butter, melted
  • Oil - olive oil
  • Salt
  • Pepper - ground black pepper
  • Chives - dried chives
  • Bacon - cooked and chopped

Russet potatoes work particularly well in this recipe due to their high starch content. Russet potatoes have the added advantage that they are large, and you can quickly fill your baking dish by slicing up several of them. If you prefer you can also use Yukon Gold potatoes.

To get the best results, slice your potatoes using a mandolin. This helps to ensure all of your potato slices are the same size, and therefore done baking at the same time. Standing the potatoes up vertically in the baking dish helps to create the combination of a crunchy exterior with a tender and creamy interior. Check the potatoes after 45 minutes, if they are cooking too quickly or starting to dry out on the top, brush some of the butter mixture from the dish over the top of the potatoes and cover with foil for the remainder of the cooking time.

To slightly change the flavor of the finished dish you can try using different herbs. Instead of chives try using rosemary or thyme in the dish and on top. You could also use a combination of different herbs and seasonings. 

How to Make Hasselback Potato Casserole

FIRST STEP: Preheat the oven to 375 degrees F.

SECOND STEP: In a small mixing bowl combine melted butter, oil, onion powder, salt, pepper, and dried chives. Whisk to combine.

THIRD STEP: Brush the bottom and sides of a 9-10 inch baking dish with some of the butter and oil mixture. Set aside.

FOURTH STEP: Place the sliced potatoes vertically in the baking dish. Sprinkle the potatoes with salt and pepper and brush the remaining butter and oil mixture over the tops of the potatoes.

FIFTH STEP: Place the baking dish in the oven and bake at 375 degrees F for 1 hour and 15 minutes uncovered.

SIXTH STEP: While the potatoes are baking in the oven, fry the bacon in a medium skillet over medium high heat until crisp. Drain the cooked bacon on a paper towel lined plate and then chop into small pieces.

SEVENTH STEP: Remove the potatoes from the oven and sprinkle the bacon over the top of the potatoes. Brush additional butter from the bottom of the pan over the top of the potatoes. Place back in the oven for an additional 15 minutes, or until the potatoes are crispy on the top and tender on the inside.

EIGHTH STEP: Remove from the oven and serve immediately.

What are the best potatoes to use? 

Russet or Yukon Gold potatoes work well in this dish due to their high starch content. 

How do you get evenly sliced potatoes? 

Use a mandolin to easily slice your potatoes and get uniform thickness. This will help ensure the potatoes are done baking at the same time.

What if my potatoes are cooking too quickly? 

If the potatoes are starting to dry out, brush some of the butter mixture from the bottom of the dish over the top of the potatoes to re-moisten. If the potatoes are cooking too quickly over them with foil for the remainder of the cooking time.

How to Store Hasselback Potato Casserole


IN THE FRIDGE:  Store leftover hasselback potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in the oven.

IN THE FREEZER: Allow the casserole to cool and then store in an airtight container in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.

Print

Hasselback Potato Casserole

Creamy on the inside and crispy on the outside, this hasselback potato casserole is the perfect blending of a hasselback potato with potatoes au gratin.
Course Dinner
Cuisine Casserole
Keyword Casserole, Potato
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 313kcal

Ingredients

  • 8 russet potatoes washed, peeled, and sliced ⅛ of an inch thick (keep the slices together)
  • 1 tsp onion powder
  • 5 tbsp salted butter melted
  • 3 tbsp olive oil
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tbsp dried chives
  • 3 strips bacon cooked and chopped

Instructions

  • FIRST STEP: Preheat the oven to 375 degrees F.
  • SECOND STEP: In a small mixing bowl combine melted butter, oil, onion powder, salt, pepper, and dried chives. Whisk to combine.
  • THIRD STEP: Brush the bottom and sides of a 9-10 inch baking dish with some of the butter and oil mixture. Set aside.
  • FOURTH STEP: Place the sliced potatoes vertically in the baking dish. Sprinkle the potatoes with salt and pepper and brush the remaining butter and oil mixture over the tops of the potatoes.
  • FIFTH STEP: Place the baking dish in the oven and bake at 375 degrees F for 1 hour and 15 minutes uncovered.
  • SIXTH STEP: While the potatoes are baking in the oven, fry the bacon in a medium skillet over medium high heat until crisp. Drain the cooked bacon on a paper towel lined plate and then chop into small pieces
  • SEVENTH STEP: Remove the potatoes from the oven and sprinkle the bacon over the top of the potatoes. Brush additional butter from the bottom of the pan over the top of the potatoes. Place back in the oven for an additional 15 minutes, or until the potatoes are crispy on the top and tender on the inside.
  • EIGHTH STEP: Remove from the oven and serve immediately.

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 273mg | Potassium: 912mg | Fiber: 3g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 2mg

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