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Vegetarian, Busy evenings

Hasselback potatoes with cheese

Hasselback potatoes with cheese are potatoes sliced into thin fans, brushed with herb butter and baked until the top layer turns golden with melted parmesan. This easy recipe serves 4 in 65 minutes, at €1.80 per serving. The trick is slicing without cutting all the way through and basting with butter as they bake.

Tonight, beautiful accordion potatoes, browned in herb butter and topped with melted cheese, a dish that looks impressive for almost nothing.

Hasselback potatoes with cheese
Total time
1 h 05
Difficulty
Easy
Cost per person
€1.80
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Under a crust of golden parmesan, each potato fans open to reveal a soft, buttery inside laced with garlic and thyme. The top edges crisp up slightly while the center stays tender, a contrast that makes you want to pull apart one slice after another.

This dish needs very little hands on work but still looks like you made an effort, perfect for a weeknight when you want something comforting without spending hours in the kitchen. Kids enjoy peeling the fanned slices apart one by one, and a tangy side salad keeps the richness in check. Mon Chou likes to bring this one out through fall and winter.

The ingredients

4 people

Fruits and vegetables

  • Large potatoes 8
  • Garlic 2 cloves
  • Thyme 4 sprigs
  • Green salad 1

Dairy

  • Butter 60 g
  • Grated parmesan 80 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Preheat the oven to 220°C. Wash the potatoes and slice them thinly without cutting all the way through.

    Pick oval potatoes of similar size so they all cook at the same rate.

  2. Melt the butter with the crushed garlic, picked thyme leaves, salt and pepper.

    Don't let the butter brown, it just needs to melt and take on the flavors.

  3. Set the potatoes in a baking dish, brush them with the herb butter while gently fanning the slices open, then bake. 45 min

    Baste them with more butter partway through baking so it seeps between the slices and keeps them soft.

  4. Sprinkle with parmesan and bake again until the cheese turns golden. 10 min

    Parmesan browns fast, stay near the oven for the last few minutes.

  5. Toss the salad with the oil, vinegar, salt and pepper and serve everything hot.

    A well seasoned salad balances the richness of the butter and cheese.

Our tips to get it right

  • Don't slice too thin, 3 to 4 millimeter slices hold their shape better and soak up the butter without drying out.
  • If the tops brown too fast before the potatoes are cooked through, cover the dish with foil for the last 15 minutes then uncover for the cheese to melt.
  • Pick a firm fleshed variety like Yukon Gold, it keeps its structure when sliced while a starchy potato tends to fall apart during baking.

The variations

  • Swap the parmesan for shredded Gruyère or cheddar for a milder, meltier result.
  • Tuck thin slices of onion or bacon between the potato slices before baking for a heartier version.
  • For kids, skip the thyme and serve with ketchup or mayonnaise on the side instead of the vinaigrette salad.

What to serve it with

  • A tangy green salad
  • A glass of sparkling apple juice
  • Roasted seasonal vegetables

Storage

These potatoes keep for 2 days in the fridge in a sealed container. Reheat them in the oven rather than the microwave so they crisp back up. They don't freeze well, the butter and cheese change texture once thawed.

Questions about this dish

How do you slice the potatoes without cutting through?

Rest each potato between two wooden chopsticks before slicing, the knife stops on the chopsticks instead of going all the way through. It's the safest way to get the classic fan shape.

Can you prep this ahead of time?

You can slice the potatoes and make the herb butter a few hours ahead, then keep them in the fridge. Bake them right before serving so they stay soft inside.

What cheese can replace the parmesan?

Gruyère, cheddar or an aged Gouda all melt well and brown nicely on top. Pick a cheese that melts easily for the best golden crust.

Do you need to peel the potatoes?

No, the skin is edible and helps hold the slices together while baking. Just scrub it well before slicing.

How long does it take to make Hasselback potatoes with cheese, served with a salad?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Hasselback potatoes with cheese, served with a salad?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Hasselback potatoes with cheese, served with a salad cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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