Scalloped potatoes, served Hasselback style are creamy and delicious. Cheddar and Pepper Jack with garlic and rosemary, perfectly soft yet crispy.
Scalloped potatoes… Scalloped ‘Hasselback’ potatoes… AND two kinds of cheese! Do I need to say more than that? Okay, how about garlic and rosemary… and cream? This recipe turns out impressive looking but mostly incredible tasting. Stacking the potatoes, easily by the way, in Hasselback fashion, does a couple of great things for this dish. First of all, it looks very cool. And second, every single bite of potato is guaranteed a crispy edge, while the rest practically melts in your mouth from creamy tenderness.
After two kinds of cheese- extra sharp and pepperjack- 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 you hands you get to cover all the potatoes with the cheese mixture. 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.
The result is the perfect combination of buttery-soft potatoes, and crispy-cheesy flavor. The only time consuming part of the preparation is slicing the potatoes. If you have a mandoline, then it’s a piece of cake. I just used a sharp knife and still found it rather quick to get the job done. This is a beautiful way to serve scalloped potatoes and so delicious, it won’t last long.
Scalloped Hasselback Potatoes
Ingredients
- 8 oz. shredded extra-sharp Cheddar cheese
- 8 oz. shredded pepper jack cheese
- 4 ½ pounds russet potatoes, peeled
- 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
- 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 8 ounces Cheddar and 8 ounces pepper jack cheeses; transfer about 1 cup to a small bowl and set aside for topping later. To the large bowl with cheeses, add 1 ½ cup heavy cream, 6 minced garlic cloves, 1 tablespoon rosemary, 1 ¼ teaspoon salt and ¼ teaspoon pepper, stir lightly.
- Very thinly slice 4 ½ pounds potatoes; place in bowl with the cream and cheese mixture. With hands or large spoon, toss until all slices are well coated, you may need to use 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.
- 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 final 30 minutes. 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.
Tracey says
Can this be made a day in advance?
Sally Humeniuk says
Hi Tracey, Definitely this can be made the day before serving. I would assemble it all the day before and not bake it until the day of. Thanks for stopping by!
David says
Fine recipe. Many seconds taken. Creamy. Crispy. Cheesy (Gruyere & Sharp Cheddar.)
Sally Humeniuk says
Thanks for taking the time to comment, David. I’m glad you liked it!
Brooks says
Fantastic recipe! Thank you!
sherrri w says
So, I made these this recent Easter and snuck in a few sweet potato slices that needed to be used up. Everyone said how wonderful and tasty the the cheese was. I may have to make this every year now lol
mary cloak says
Couldnt stop eating this out of casserole dish! Excellent. We loved the added cheese on top. Husband ate two big bowls! Highly recommend.
JILL M says
These were INCREDIBLE! Everyone gladly ate them and would have gone back for seconds if there had been any leftover.
Bree says
OH my goodness! I am craving this right about now. It works for breakfast right?
judy duncan says
Oh my this IS potato magic!!! I love that it is potato, on potato, on potato! Looks beautiful too! Cant wait to make this Sally, thank you for sharing.
betty h says
Excellent, made larger portion than recipe called for and had to adjust cooking time, but was a big hit with family we all loved it!
Liz says
Followed the recipe exactly. Easy and so delicious! Will be making again and again.
Andrea says
Loved this! The sauce is perfect! Such a pretty dish and perfect for a crowd.
Sally Humeniuk says
Thanks Andrea! It is a looker and I’m glad you liked it. I appreciate your comment.
Melissa says
This is my new go-to potato side dish!
Love the flavors and the sauce is so yummy!
My kids enjoyed it too 🙂
Kim Cloward says
These potatoes are as delicious as they are beautiful! A definite dish to impress others!!
Melissa @Insiderthekitchen.com says
I love this! I however double the sauce, and the cheese because I feel like the potato is kinda bland without it. But I love this recipe anyway. I think that this is a great recipe for families.