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Baking pan filled with thinly sliced potatoes layered with garlic, herbs, butter, and cheese and baked until tender and crispy.
4.95 from 17 votes

Crispy Hasselback Potato Casserole with Garlic and Herbs

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. 
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 12 servings
Calories: 298kcal


  • 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


  • 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.


  • 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


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
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