Hasselback Scalloped Potatoes
User Reviews
5
Hasselback Scalloped Potatoes
Description
Hasselback Scalloped Potatoes uses thin ⅛-inch slices of peeled russet potatoes stacked and coated in a mixture of heavy cream, shredded Gruyere, Parmigiano-Reggiano, cooked pancetta, garlic, and fresh thyme. The potatoes are tightly packed in a casserole dish so the cream mixture can permeate evenly. Baking covered first allows the potatoes to soften while sealing in moisture. Removing the foil for the remainder of baking creates a pale golden crust from the cheese and butter.
This method delivers soft, tender potato layers enriched by the mild nuttiness of Gruyere and sharpness of Parmigiano-Reggiano combined with savory bits of pancetta. Garlic and thyme contribute aromatic notes that complement the creaminess. The texture is smooth and velvety inside with a lightly crisp top surface.
The dish pairs well with roasted poultry, beef, or pork and works as an indulgent holiday or dinner side. It can be served warm directly from the casserole. Its layers allow the potatoes to absorb aromatic cheeses and pancetta flavors fully.
Using a mandoline slicer ensures uniform potato slices, which helps even cooking and a pleasing layered appearance. This tool is highly recommended to achieve the signature hasselback effect and texture.
Ingredients
- 3 ounces gruyere cheese shredded
- 2 ounces Parmigiano-Reggiano cheese shredded
- 4 ounces pancetta cooked, cubed
- 2 cups heavy cream
- 4 garlic roughly chopped, cloves
- 1 tablespoon thyme roughly chopped, fresh leaves
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 3 pounds russet potato peeled and sliced ⅛th-inch thick on a mandoline slicer
Instructions
- Preheat oven to 400°F.
- Combine cheeses and cooked pancetta in a large bowl. Transfer 1 handful of the cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to remaining cheese mixture and season with salt and pepper. Add potato slices and toss to combine, making sure the cream mixture coats every potato slice.
- Spray a medium casserole dish non-stick cooking spray. Take a handful of potatoes, and stack them on top of each other and then lay them in the casserole dish like a hasselback potato. Continue stacking potatoes in the casserole dish until it's full of potatoes and everything is tightly packed. Pour the leftover cream mixture evenly over potatoes until the mixture comes half-way up the sides of the potatoes, if you have even more leftover liquid after that, just discard.
- Cover the casserole dish with aluminum foil and transfer to the oven. Bake for 30 minutes, remove from oven, remove foil and continue baking until top is pale golden brown, about 25-30 minutes more. Once golden, remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and slice and serve.
Notes
- Use a mandoline for uniform thin potato slices to ensure even cooking and classic hasselback presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 93mg | 31% |
| Sodium | 308mg | 13% |
| Potassium | 820mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1079IU | 22% |
| Vitamin C | 12mg | 13% |
| Calcium | 260mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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