Scalloped Hasselback Potatoes

Scalloped potatoes served Hasselback style are creamy, cheesy, and perfectly crisp on the edges.

These Scalloped Hasselback Potatoes combine everything we love about classic scalloped potatoes with the crispy, golden edges of Hasselback potatoes. Thinly sliced russets bake in a creamy cheddar and pepper jack sauce with garlic and rosemary until perfectly tender inside and beautifully crisp on top.

It’s an impressive Easter or holiday side dish that looks fancy but is surprisingly easy to make. Serve them alongside ham, roast beef, or lamb for a potato dish that always steals the show.

Why You’ll Love These Scalloped Hasselback Potatoes

• The best of both worlds: These Scalloped Hasselback Potatoes combine the crispy, golden edges of Hasselback potatoes with the creamy, cheesy richness of scalloped potatoes—all in one stunning dish.

• Cheesy perfection: A blend of sharp Cheddar and spicy Pepper Jack melts into the layers, creating a flavor that’s bold, creamy, and irresistibly gooey.

• Herby, garlicky aroma: Fresh rosemary and minced garlic infuse the cream, making every bite fragrant and full of savory depth.

• Crowd-pleasing side dish: Whether for holiday dinners, Sunday roasts, or special occasions, this show-stopping dish is always a hit at the table.

• Make-ahead friendly: You can assemble the potatoes a day ahead, refrigerate, and bake before serving—perfect for stress-free entertaining.

• Visually stunning: Those elegant, layered slices bake into a golden, bubbly masterpiece that looks as impressive as it tastes.

What Makes Hasselback Scalloped Potatoes Different?

These potatoes combine two classic techniques. Thinly sliced potatoes create the layered texture of scalloped potatoes, while the Hasselback-style stacking allows the edges to crisp beautifully in the oven. The result is a dish that’s creamy, cheesy, and golden with irresistible crispy edges.

How to make Scalloped Hasselback Potatoes

After two kinds of cheese- extra sharp and pepper jack- have been mixed with a little bit of cream and a perfect dose of garlic and rosemary, four pounds of potatoes get tossed in. With your hands, toss the potatoes until every slice is well coated. Then simply stack them on their sides in a shallow 2-quart baking dish. This part takes no time at all…

The part that takes awhile is the cooking. To get perfectly tender, creamy potatoes with just the right amount of crispy edge, this dish bakes for 1 1/2 hours, part of the time uncovered, and the final 30 minutes with even extra cheese browning on top.

Ingredients for Scalloped Hasselback Potatoes

These simple ingredients come together to create a rich, flavorful, and elegant potato side dish:

• Russet potatoes: Their starchy texture gives the perfect balance of creamy interior and crispy edges when baked Hasselback-style.
• Cheddar and Pepper Jack cheeses: A sharp, tangy Cheddar pairs beautifully with the spicy kick of Pepper Jack for bold, melty layers of flavor.
• Heavy cream: Adds luscious richness and helps create that silky, scalloped-style sauce as the potatoes bake.
• Garlic: Freshly minced cloves infuse every bite with deep, savory flavor.
• Fresh rosemary: Earthy and aromatic, rosemary complements the cream and cheese perfectly—plus a sprinkle on top makes it look beautiful.
• Onion: Thinly sliced and tucked between the potato layers for a subtle sweetness that rounds out the flavors.
• Salt and pepper: Simple but essential for seasoning and balance.

As they bake, everything transforms into a golden, bubbling dish that’s crisp on the outside, creamy inside, and loaded with irresistible cheesy goodness.

FAQs

Can I make scalloped Hasselback potatoes ahead of time?

Yes. Assemble up to one day ahead and refrigerate. Bring to room temperature before baking.

Can I use Yukon Gold potatoes instead of russet?

Yes. Yukon Golds are slightly creamier but won’t hold their shape quite as dramatically as russets.

Why are my scalloped potatoes still firm?

They likely need more time. Cover loosely with foil and bake until fork tender.

The result is a perfect blend of buttery-soft potatoes and crispy, cheesy edges that make every bite irresistible. The only time-consuming step is slicing the potatoes—but if you have a mandoline, it’s a breeze. Even with a sharp knife, it comes together quickly. These Hasselback Scalloped Potatoes bakes into a creamy, cheesy casserole with irresistible crisp edges—beautiful enough for holidays, easy enough for weeknights, and so delicious they’ll disappear fast.

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5 from 12 votes

Scalloped Hasselback Potatoes

These cheesy Scalloped Hasselback Potatoes are creamy in the center, crispy on the edges, and packed with garlic, rosemary, cheddar, and pepper jack. A beautiful holiday or Easter side dish that can be assembled ahead of time and baked before serving.

Course Side Dish

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 10

Calories 425

Author Good Dinner Mom

Cook ModePrevent your screen from going dark

Ingredients 

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• 8 ounces shredded extra-sharp Cheddar cheese
• 8 ounces shredded pepper jack cheese
• 1 ½ cup heavy cream
• 6 cloves garlic, crushed and minced
• 1 Tablespoon fresh rosemary leaves, chopped plus extra to garnish
• 1 ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 4 ½ pounds russet potatoes, peeled (about 8-10 medium)
• 1 small onion, sliced thin

Instructions

• Preheat oven to 400F degrees. Line a rimmed baking sheet with foil. Grease shallow 2-quart oval baking dish or a 11x13 glass rectangle dish. Set aside.
• In a large bowl, combine Cheddar and Pepper Jack cheeses; transfer about 1 cup to a small bowl and set aside for topping later. To the large bowl with cheeses, add the heavy cream, minced garlic, rosemary, salt , and black pepper, stir lightly.
  8 ounces shredded extra-sharp Cheddar cheese, 8 ounces shredded pepper jack cheese, 1 ½ cup heavy cream, 6 cloves garlic,, 1 Tablespoon fresh rosemary leaves,, 1 ¼ teaspoon salt, ¼ teaspoon fresh ground black pepper
• Very thinly slice the peeled potatoes; place in bowl with the cream and cheese mixture. With hands or large spoon, toss until all slices are well coated, you may prefer using your hands. Arrange slices in baking dish, sides facing up. If using oval bowl, arrange slices around outer edge and then fill center. If using 11-x13-inch rectangle, arrange slices in rows. After all potato slices are arranged, place onion slices intermittently throughout the potatoes.
  4 ½ pounds russet potatoes,, 1 small onion,
• Cover baking dish tightly with foil, place on lined baking sheet and bake for 30 minutes. Remove foil, bake for additional 30 minutes. Sprinkle reserved cheese over top of potatoes, adding extra if you like. Bake for the final 30 minutes, until the cheese is melted and the edges of the potatoes are golden and crisp. Check potatoes with a fork and if needed, tent foil back on dish and turn off oven. Let potatoes remain and continue to soften in the warm oven for up to 20 minutes more.
• Sprinkle with extra rosemary if desired and serve.

Notes

Tips for Perfect Creamy, Tender Potatoes

Potato Slicing Tip
For evenly cooked potatoes, slice them very thin — about 1/8 inch. A mandoline makes this easy and consistent, but a sharp knife works just fine.

Prevent Browning
If slicing ahead of time, keep potatoes submerged in cold water until ready to toss in the cream mixture. Pat completely dry before mixing.

Cheese Tip
Shred cheese from a block rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.

Make-Ahead Instructions
Assemble the dish up to 24 hours ahead. Cover tightly and refrigerate. Let sit at room temperature for 30–45 minutes before baking.

How to Tell When Done
Potatoes should be fork-tender in the center. If they resist, tent with foil and bake an additional 10–15 minutes.

Storage & Reheating
Store leftovers covered in the refrigerator for up to 4 days. Reheat covered at 325°F until warmed through.

Nutrition Facts

Scalloped Hasselback Potatoes

Amount Per Serving

Calories 425 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 15g94%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 71mg24%

Sodium 560mg24%

Potassium 934mg27%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 3g3%

Protein 15g30%

Vitamin A 804IU16%

Vitamin C 13mg16%

Calcium 339mg34%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.