Cheesy Scalloped Hasselback Potatoes
Don't worry - we show how easy it is to cut them like this...
Are you ready for a dish that’s as impressive-looking as it is tasty? We’ve got you covered with these creamy, cheesy scalloped potatoes. Not only that, but these are scalloped hasselback potatoes, so all that delicious sauce gets into all the (many) slices of potatoes and really takes this dish to the next level. Speaking of the sauce, it’s a creamy bechamel that thickens beautifully and coats the potatoes like it’s its job…which it is!
If you haven’t made hasselback potatoes before, but find the concept intimidating, don’t worry, we’ve made it super easy. All you need is two wooden spoons – or any two things with roughly the same size handles – and you’ll just nestle your potatoes in between the handles of the spoons. This gives you a buffer as you make your slices, ensuring you don’t accidentally slice all the way through the potatoes. It’s so easy! Once you’ve got your tots nicely sliced, you’ll brush them with butter, olive oil and garlic powder, then roast ‘em until they’re fork tender. While they cook, you can get started on that glorious sauce….
Start with a roux, but with added garlic to give it a little extra kick, then stir in whole milk and season with salt and pepper. That’s it! You’ll cook it while stirring continuously until it thickens and you’re left with a silky, delicious sauce that’s going to envelop the potatoes like a dream. If you feel like really going above and beyond, stir one cup of cheese into your sauce for extra thickness, but trust us when we say it’s already amazing as is. Smother those taters in sauce, pop it back in the oven and watch as it turns into browned, bubbly perfection!
Scalloped Hasselback Potatoes
Ingredients
- Potatoes:
- 2 pounds yukon gold potatoes
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic powder
- kosher salt and freshly ground pepper, to taste
- Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cloves garlic, minced
- 1 1/2 cups sharp cheddar cheese, grated divided
- kosher salt and freshly ground pepper, to taste
- chives, optional, garnish
Preparation
- Preheat oven to 425º F.
- Place a wooden spoon handle on either side of potatoes and make thin slices. The spoon handles ensure you don’t slice all the way through the potatoes. Transfer potatoes to a 9x13-inch baking dish.
- Whisk together remaining ingredients for potatoes (butter, olive oil, garlic powder, salt and pepper), then brush or drizzle over potatoes.
- Place baking dish in oven and bake for 40 minutes, or until potatoes are fork tender.
- Melt 3 tablespoons butter in a medium saucepan over medium heat, then whisk in garlic and flour to create a roux. Cook for 1-2 minutes, or until golden.
- While stirring continuously, pour in milk, then bring to a boil. Reduce heat to low and simmer for 5-10 minutes, or until sauce thickens.
- Season generously with salt and pepper, then remove from heat.
- Sprinkle 1 cup cheddar cheese on top of potatoes, then pour sauce on top. Sprinkle remaining cheese on top.
- Return baking dish to oven and cook for another 15-20 minutes, or until cheese is melted and bubbly.
- Remove from oven and top with minced chives before serving. Enjoy!
Recipe adapted from Call Me PMC