Scalloped Hasselback Potatoes

Scalloped Hasselback Potatoes


  • 2 larger whole potatoes
  • 3.5 oz (100 grams) butter
  • 3.5 oz (100 grams) Parmesan cheese
  • vegetable oil
  • 2 oz (60 ml) heavy cream
  • 2 oz (60 grams) cheese, grated
  • salt
  • garlic powder
  • sour cream ( optional )


  • Preheat the oven to 400 F (200 C).
  • Make sure the potatoes are perfectly clean.
  • Make slices across the potato, but don’t reach its bottom.
  • Slice the butter and Parmesan.
  • Then open the potatoes’ crevices and shove the Parmesan and butter, alternating between the two.
  • Transfer the potatoes onto an oiled baking sheet, then drizzle some oil on top of them.
  • Season with salt and garlic powder.
  • Bake for about 60 minutes.
  • After about 45 minutes, remove the baking sheet from the oven. Drizzle cream over the top and top with grated cheese.
  • Return the baking sheet to the oven and bake for 15 more minutes.


  • You can serve it with a dollop of sour cream if you wish.

Add Comment