Crispy on the outside, tender on the inside, these Cheesy Hasselback Potatoes are the perfect side dish to elevate any meal. With thin, fanned-out slices and gooey melted cheese tucked between each layer, they’re as impressive to look at as they are delicious to eat. Whether served at a dinner party or alongside a weeknight roast, these potatoes are sure to be a crowd favorite.
Ingredients
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4 large russet or Yukon Gold potatoes
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4 tablespoons unsalted butter, melted
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2 tablespoons olive oil
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2 garlic cloves, minced
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Salt and freshly ground black pepper
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1½ cups shredded cheese (cheddar, mozzarella, or Gruyère work great)
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¼ cup grated Parmesan cheese
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Fresh thyme or rosemary (optional)
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Chopped fresh chives or parsley (for garnish)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
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Prepare the potatoes: Wash and dry them. Using a sharp knife, slice thin slits (about ⅛–¼ inch apart), stopping just before the knife goes through. Use chopsticks or spoons on either side to help.
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Mix butter & oil: In a small bowl, combine melted butter, olive oil, and minced garlic.
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Season and roast: Place potatoes on the baking sheet. Brush generously with the butter mixture, making sure it gets between the slices. Season with salt, pepper, and herbs if using.
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Bake for 40 minutes, brushing again halfway through. The slices should begin to fan out.
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Add cheese: Remove from the oven. Gently stuff shredded cheese between some of the slices (don’t overload). Sprinkle Parmesan on top.
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Bake for 15–20 more minutes, or until the potatoes are crisp on the edges and the cheese is melted and golden.
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Garnish and serve: Sprinkle with fresh chives or parsley. Serve hot.
Optional: Add crumbled cooked bacon or a dollop of sour cream on top for extra indulgence.