Cheesy Garlic Hasselback Potatoes have become a regular feature in my kitchen, especially when I need a side dish that feels a bit special but doesn’t demand much extra work. The thin, fan-like slices soak up the garlic butter and turn golden and crisp on the edges, while the centers stay soft and creamy. I love serving these with a simple roast or grilled chicken, but they’re also a hit at potlucks and family gatherings.

What makes this recipe stand out for me is the combination of flavors and textures. The aroma of garlic mingling with melted cheese is always inviting, and the way the cheese bubbles into the potato crevices is deeply satisfying. These potatoes look impressive but are straightforward enough for a weeknight.

I usually prepare them ahead and pop them in the oven just before dinner. The crispy tops and gooey cheese make them disappear fast, so I always make a few extra. They’re a reliable crowd-pleaser and a comforting addition to any meal.

Quick Facts

Why You’ll Love It

If you’re after a potato dish that’s both comforting and a little showy, this recipe delivers. The method is simple, but the results are impressive: crisp edges, soft centers, and plenty of cheesy, garlicky flavor. These potatoes are easy to scale up for a crowd and work with everyday ingredients.

• Crispy edges with a creamy interior
• Rich garlic and cheese flavor
• Looks special but easy to make
• Great for make-ahead or potlucks
• Customizable with different cheeses or herbs

Ingredients

You don’t need anything fancy to make these potatoes—just a handful of pantry staples and your favorite cheese. I usually use Yukon Gold or russet potatoes for the best texture, and sharp cheddar for flavor, but you can mix it up. Make sure your butter is soft so you can blend it easily with the garlic.

• 4 medium Yukon Gold or russet potatoes
• 3 tbsp unsalted butter, softened
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme or Italian seasoning
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

The key to Hasselback potatoes is making thin, even slices without cutting all the way through. I use chopsticks or wooden spoons as a guide. Once sliced, the potatoes are brushed with a garlic-butter mixture, baked until tender, then finished with cheese for a bubbling, golden top.

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Wash and dry the potatoes. Place each potato between two chopsticks or wooden spoons and slice crosswise into thin (1/8-inch) slices, stopping before you cut all the way through.
3. In a small bowl, mix the softened butter, olive oil, minced garlic, salt, pepper, and dried thyme.
4. Brush half of the garlic-butter mixture generously over the potatoes, making sure to get some between the slices.
5. Arrange the potatoes on the baking sheet. Bake for 35 minutes, basting with more garlic butter halfway through.
6. Remove from the oven and sprinkle the shredded cheddar and mozzarella evenly over and between the potato slices.
7. Return to the oven and bake for another 15-20 minutes, until the potatoes are crisp on the edges and the cheese is melted and golden.
8. Sprinkle with Parmesan and chopped parsley, if using. Serve hot.

Chef Tips

A few tricks make this recipe even easier and more reliable. Slicing the potatoes evenly helps them cook at the same rate, and using a mix of cheeses gives the best melt and flavor. Don’t skip basting—the butter keeps the potatoes moist and flavorful.

• Use chopsticks to prevent slicing through the potatoes.
• Soften butter fully for easy mixing.
• Baste potatoes a couple of times for extra flavor.
• Add cheese only after the first bake so it doesn’t burn.
• Let potatoes rest a few minutes before serving for best texture.

Substitutions

This recipe is flexible if you need to swap ingredients. You can use different potatoes, cheeses, or herbs based on what you have. The method stays the same, so feel free to adjust to your taste or pantry.

• Use russet, Yukon Gold, or red potatoes.
• Swap cheddar for Gruyère, Monterey Jack, or Swiss.
• Use dried rosemary or oregano instead of thyme.
• Substitute olive oil with melted butter for richer flavor.
• Omit parsley or use chives for garnish.

Storage & Reheating

Leftover Hasselback potatoes keep well and reheat nicely. I store them in an airtight container in the fridge and reheat in the oven for the best texture. The cheese may lose some crispness, but the flavors stay delicious.

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a 350°F (175°C) oven until warmed through and edges crisp (about 10-15 minutes).
• Microwave for a quick option, but potatoes will be softer.
• Freeze baked, cooled potatoes for up to 1 month; thaw and reheat in the oven.
• Add a fresh sprinkle of cheese before reheating for extra flavor.

Perfect Pairings

These potatoes pair well with a range of mains and sides. I often serve them with roasted meats or a crisp salad to balance the richness. They also go nicely with a glass of chilled white wine or a light red.

• Roast chicken or pork tenderloin
• Grilled steak or salmon
• Simple green salad with vinaigrette
• Chardonnay or Pinot Noir

FAQs

Home cooks often ask about the best potatoes to use, how to get even slices, or how to make these ahead. Here are answers to some common questions to help you get great results every time.

Nutritional Note

This recipe is a hearty side, rich in carbs and cheese. Nutrition varies by potato size and cheese used; estimate about 350 calories per serving.