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Home ยป Recipe Index ยป Side Dish Recipes

Crispy Hasselback Potato Casserole with Garlic and Herbs

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
October 8, 2020
4.96 from 21 votes


Last Updated October 8, 2020 | 6 Comments

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Crispy Hasselback Potato Casserole Pinterest Pin Collage
Crispy Hasselback Potato Casserole Pinterest Pin Collage
Crispy Hasselback Potato Casserole Pinterest Pin Collage

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. 

Adding final garnishes to a baking dish filled with crispy hasselback potato casserole.

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.

Baking pan filled with thinly sliced potatoes layered with garlic, herbs, butter, and cheese and baked until tender and crispy.

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.

Baking pan filled with thinly sliced potatoes layered with garlic, herbs, butter, and cheese and baked until tender and crispy.

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!

Baking pan filled with thinly sliced potatoes layered with garlic, herbs, butter, and cheese and baked until tender and crispy.

RECIPE CARD

Baking pan filled with thinly sliced potatoes layered with garlic, herbs, butter, and cheese and baked until tender and crispy.

Crispy Hasselback Potato Casserole Recipe with Garlic and Herbs

4.96 from 21 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
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. 
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Side Dish
Cuisine American
Servings 12 servings
Calories 298 kcal

Ingredients
 
 

  • 7 pounds Yukon Gold Potatoes - thinly sliced using a mandolin
  • 1 tablespoon fresh rosemary - minced
  • 1 tablespoon fresh thyme - minced
  • 2 tablespoon fresh sage - finely minced
  • ¼ cup fresh parsley - finely chopped
  • 10 cloves garlic - minced
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 12 tbsp (1 1/2 sticks) salted butter
  • 1 cup asiago cheese - shredded
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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.
Originally published February 28, 2018

Nutritional Information

Calories: 298kcal | Carbohydrates: 34g | Protein: 10g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 654mg | Potassium: 1128mg | Fiber: 6g | Vitamin A: 585IU | Vitamin C: 33.7mg | Calcium: 196mg | Iron: 9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Floyd Borkholder says

    November 22, 2024 at 10:32 am

    I made these for a trial run in preparation for a large group. Definitely not disappointed but pleasantly surprised. I will be sure to impress the crowd with these spuds. Thank you for sharing.

    Reply
  2. MARY TOGNAZZINI says

    February 2, 2024 at 6:32 am

    I do not have fresh herbs. Add dry amounts to your recipes please.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 2, 2024 at 8:36 am

      When substituting dried herbs for fresh, the general rule is to use one-third the amount of dried herbs as you would fresh because dried herbs are more concentrated in flavor. Here’s how you can substitute the amounts:

      – For 1 tablespoon fresh rosemary (minced), use 1 teaspoon dried rosemary.
      – For 1 tablespoon fresh thyme (minced), use 1 teaspoon dried thyme.
      – For 2 tablespoons fresh sage (finely minced), use about 2 teaspoons dried sage.
      – For ยผ cup fresh parsley (finely chopped), which is equivalent to 4 tablespoons, use about 1 tablespoon plus 1 teaspoon of dried parsley.

      Remember, these conversions can be adjusted based on personal taste and the potency of the dried herbs, as their flavor strength can vary depending on age and storage conditions.

      Reply
  3. Nancy says

    December 25, 2021 at 6:55 pm

    5 stars
    What a great recipe, there were no Hasselback potatoes left!

    Reply
  4. Amber says

    March 10, 2018 at 9:02 pm

    5 stars
    This was such a big hit at my dinner party – thank you!!

    Reply
  5. Melissa Griffiths says

    March 8, 2018 at 5:03 pm

    5 stars
    So pretty and so yummy! I know I’d love these! And I love that you have “the travel talk.” Haha – so fun!

    Reply

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Recipe Rating




4.96 from 21 votes (18 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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