These Crispy Hasselback Potato Casserole with Garlic and Herbs are the absolute best potatoes you will ever make! Thinly sliced Yukon gold potatoes are layered and coated with fresh herbs, garlic, butter, and shredded asiago cheese then baked until tender and creamy on the inside and crispy on the outside. A must-have side dish for any special occasion.
Crispy Hasselback Potato Casserole with Garlic and Herbs
A few years back I was in charge of making a potato dish for the holidays. Classic mashed potatoes and sweet potato casserole were already being made by other family members, so I decided to make something a bit more creative.
I decided I would roast potatoes. But instead of simple roasted potatoes (though I love those, too), I wanted to offer a pan of potatoes that would travel well, reheat easily, and taste unforgettable.
This crispy Hasselback potato casserole, a cross between potatoes au gratin and Hasselback potatoes, is made with Yukon gold potatoes, fresh garlic and herbs, plenty of butter, and shredded asiago cheese. Roasted in the oven, the result is beautiful, buttery, thinly sliced potatoes that are perfectly crispy on the outside and soft and buttery on the inside.
Sent home with an empty pan and zero leftovers, the whole family loved them.
So, if you have no idea what to contribute this holiday season, I highly recommend that you give these a try.
What Does Hasselback Mean in Cooking?
To Hasselback something, or simply Hasselbacking, is a cooking method where potatoes or some other food item is sliced not-quite-all-the-way through in thin, even layers. Thought to have originated with hasselbackspotatis, a Swedish side dish that was first served in the 1950s at the Hasselbacken Restaurant and Hotel in Stockholm.
The benefit of Hasselbacking potatoes, or beets, or even butternut squash, is this:
- You expose more surface area which decreases cooking time
- And allows for a greater area to coat with fats and seasoning
- It’s also fun to make and more enjoyable to eat (at least in my opinion)
Before you say anything, I know. These aren’t true Hasselback potatoes. But, they’re pretty darn close. So, I’ve called it a Hasselback potato casserole.
More Potato Recipes,
- Healthy Mashed Sweet Potatoes
- Baked Sweet Potato (How to Bake Sweet Potatoes)
- Leek and Potato Soup (Dairy-Free)
- Four Cheese Mashed Potatoes with Crispy Sage
- Easy Oven-Roasted Sausage and Potatoes Recipe
If you try making this Hasselback Potato Casserole, please leave me a comment and let me know! I always love to read your thoughts and feedback!
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Crispy Hasselback Potato Casserole with Garlic and Herbs
Ingredients
- 7 pounds Yukon Gold Potatoes (thinly sliced using a mandolin)
- 1 tbsp fresh rosemary (minced)
- 1 tbsp fresh thyme (minced)
- 2 tbsp fresh sage (finely minced)
- 1/4 cup fresh parsley (finely chopped)
- 10 cloves garlic (minced)
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 12 tbsp (1 1/2 sticks) salted butter
- 1 cup asiago cheese (shredded )
Instructions
- Preheat oven to 375 degrees F. Brush a 9-by-13-inch baking pan with butter or cooking spray. Set aside.
- Bring a large pot of salted water to a boil.
- As the water comes to a boil, scrub the potatoes under cold water with a vegetable brush. Use a mandolin (or a sharp knife) to slice potatoes into evenly sliced rounds (approximately 1/8-inch).
- Transfer the potatoes to the pot of boiling water and boil for 3 minutes. Immediately drain and rinse potatoes in cold water. Remove potatoes from the pot and lay them out on a large towel. Gently pat dry.
- Arrange the potato slices vertically in rows (like poker chips) until the baking dish is filled completely.
- In a small bowl combine the fresh minced rosemary, thyme, sage, parsley, garlic, salt, and black pepper. In a separate microwave-safe bowl, melt the butter.
- Drizzle half of the melted butter over the potatoes followed by the garlic herb mixture (to really get the herbs mixed in with the potatoes, you may need to use your fingers to carefully separate the potatoes, sprinkling the herbs trapping them in the layers). Drizzle the remaining butter over the top of the potatoes and finish to sprinkle with the shredded cheese.
- Transfer the potatoes to the oven and bake for approximately 1 hour, or until edges are crispy and brown, rotating the pan every 15-20 minutes.
- Remove from oven and allow to cool slightly before serving.
Jessica's Notes
- For best results, use a waxy potato to make this recipe such as Yukon gold potatoes. Red potatoes, an all-purpose potato, will also work great.
- Make sure to thoroughly dry your potatoes after blanching, otherwise they will steam as they bake rather than get nice and crispy.
- I love Asiago cheese, but shredded mozzarella cheese, parmesan cheese, or any other favorite cheese will work.
- If you notice your potatoes start to brown or burn before they are fully cooked, tent with aluminum foil.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
This was such a big hit at my dinner party – thank you!!
So pretty and so yummy! I know I’d love these! And I love that you have “the travel talk.” Haha – so fun!