“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. I couldn’t have been more correct.
The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter.
Start by scrubbing your potatoes good and clean.
Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. If you’re scared of cutting too far, a good technique is resting the potato in a wooden spoon. The spoon will actually prevent you from going all the way through!
Cut up your butter. Using super cold butter makes it easier to slice and to shove in the potato. I recommend sticking it in the freezer for bit.
Then do the same with the Parmigiano-Reggiano. No freezer tip for this one. It’s fine as is.
Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. Transfer them to a baking sheet and season with salt and pepper. (I skipped the pepper.) Drizzle a little olive oil on top of the potatoes and they’ll be good to go.
After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. I found mine were done more at the hour mark.
When they’re done baking, you’re still a few minutes away from cheesy gloriousness!
First you have drizzle the heavy cream atop the potatoes …
And then add the shredded cheddar and bake for an addition 10-15 minutes.
They’ll come out looking all cheesy and inviting. Like this.
Transfer them to your plate. Of course, you can serve them just like this. They’ll be amazing.
But isn’t everything better with a dollop of sour cream? Yes, yes I think so.
This recipe is a total winner. It’d be perfect as a main dish accompanied with a salad, or as a side dish to, say, a roast chicken? The cheese and cream make this meal cozy and comforting, which is perfect for those chilly, brisk autumn evenings. Thank you, Shelbi Keith for this delicious recipe. It’s earned a permanent place in my recipe box! It should be in yours, too. Be sure to check out Shelbi’s blog Look Who’s Cooking Now.
Cheesy, creamy, potato-ey!
- 2 whole Golden Potatoes
- 2 Tablespoons Butter
- 1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
- ⅛ teaspoons Garlic Powder
- ¼ teaspoons Kosher Salt
- 2 teaspoons Olive Oil
- ¼ cups Heavy Cream
- ¼ cups Cheddar Cheese Blend
Preheat oven to 400ºF. Scrub potatoes.
You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!
Adrianna and Caroline are the lovely ladies behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.
Comments are closed for this recipe.
Jessica @ How Sweet on 10.12.2011
Making these right now and I can hardly wait. Love!
Shawn Kocher on 10.12.2011
Very creative! Excellent use of the potato as an edible container! I’m thinking of endless combinations of bacon, garlic, onions, gruyere, mushrooms, broccoli, etc. How about sweet potatoes or rutabaga? You could make an entire menu out this simple technique. Thank you.
Danielle Hewitt on 10.12.2011
Oh my lord….its sooooo naughty, but its gonna taste sooooooooooooooo GOOD. I cannot wait to make this on my cheat-day, thank you for sharing! **drooling**
Beth on 10.12.2011
That looks unbelievable. Wow!
Deborah on 10.12.2011
Wow! My husband will go crazy for these potatoes!! I can’t wait to give this recipe a try!!
Kristin on 10.12.2011
My husband would LOVE these potatoes! Has anyone ever seen the SNL skit about “Taco Town”? Google it. That’s what this reminds me of. Just when you think they can’t possibly add one more fattening ingredient, they do.
Kim on 10.12.2011
Natalie on 10.12.2011
This has all my favorite ingredients except one. I think I’m going to add crumbled bacon somewhere – maybe on top with the shredded cheddar before the final step. If you’re going on a caloric artery clogging splurge might as well go all the way!
Liz on 10.12.2011
Holy crap these look AMAZING!
Charmaine on 10.12.2011
Yuuummy! My husband has been wanting baked potatoes…this would be fantastic! I remember making something similar years ago…instead of the cheese and butter…you poured Italian dressing over the top…I remember them being pretty good as well.
elaine on 10.12.2011
I checked into a boutique hotel once where the owner asked, half-jokingly, if we brought a permission slip from our cardiologist. Their full-breakfast chef uses butter, cream, cheese and other yummy goodness to the same abandon as this recipe. I will make these and think of that lovely trip to the mountains on the Columbia River where Oregon and Washington get cozy with one another and I got cozy with my honey for a long weekend. Thank you!
Sonya on 10.12.2011
This is THE potato that would entice me to pay $50 for a steak dinner at an upscale restaurant (if such a potato was actually served with the steak)! BUT… I shall save my $50 and make this potato at home. True, Parmigiano-Reggiano ain’t cheap. But, overall it’s a money saver and a total winner.
sinta on 10.12.2011
Moody on 10.12.2011
That looks absolutly delicous!
Mary on 10.11.2011
I’ve been making Hasselback potatoes for years, long before I knew there was a name for them. My family LOVES them. However, this just takes them over the top!!! I can’t wait to try these!!
Lizzie on 10.11.2011
Can you make it without the heavy cream stuff?
Johanna on 10.11.2011
At my next prenatal appointment with my midwife, I will just let her know it is all your fault that I’ve gained a bajillion pounds. :p
Rhonda on 10.11.2011
Those were great…………
Mindy on 10.11.2011
came from PW. o.m.g these look amazing. I want them now!
Patrice on 10.11.2011
Oh yum!! wow butter, cream and sour cream. Yikes! But it looks so good will have to make!
Dani Richard on 10.11.2011
I have been making Hasselback Potatoes for years, but never with this spin on it – can’t wait to try it your way for our neighborhood progressive dinner! Thanks – PS I use chopsticks too
Melissa in Florida on 10.11.2011
OMG I think I just died. I have been craving a baked potato…I think this is just what the doctor ordered!!! YUMMM
Recipes on 10.11.2011
WOW now that is one the most delightful tasty potatoes I have seen in a look time can’t wait to try to make this.
Jackie on 10.11.2011
I’m trying to figure out the point of the heavy cream? Does it actually add anything to the recipe?
cryssteen on 10.11.2011
Oh. My. Lord. How simple is this??? How delicious!!! How could I have never thought of it!?!?
m!sty on 10.10.2011
I literally drooled on my keyboard… and almost licked the screen! Oh My Gouda!! I think I have found my soulmate in this blog….
Lisa on 10.10.2011
Oh man…I made these tonight and was in heaven! Not hard to put together. I used a mix of Italian shredded cheese I had on hand. Forgot to drizzle the olive oil and they still tasted awesome! You need to work this one off! Great recipe!
Melissa on 10.10.2011
I made the Scalloped Hasselback Potatoes today for lunch. They were absolutely fabulous! I used both russets and red potatoes and found the russets to be tastier. My very fussy children loved them and for once I didn’t have to nag them to eat their potato skins!
Thanks for sharing,
Melissa at northernplainliving.com
Michael on 10.10.2011
The only thing missing that I can see is BACON BITS. Talk about a meal in itself!
Elizabeth on 10.10.2011
Made these a few nights ago…They were AMAZING!!! Thanks for the recipe.
Annie on 10.10.2011
I love the pretty picture of the horses! (and the recipe looks good too).
Irene on 10.10.2011
This looked so absolutely divine, I just HAD to try it out! And I am so glad I did It was, to say quite frankly, so heavenly, it’s not even funny :P! Thanks a heap for sharing this recipe and helping me find a way to make the kids eat their potatoes!
Jill C on 10.9.2011
Death by Potato! I love it! OMG~!!!! There is nothing more you could possibly do to a potato and it absolutely looks SCRUMPTIOUS~!
Kimberly on 10.9.2011
Mine are in the oven right now and my boys are drooling!! I put the oven on convection, so I’m hoping to get them done a bit faster. We just can’t wait for dinner!!! I’m pairing them with grilled chicken breasts to help with the calorie and fat counts. (and yes, they are an indulgence, but we don’t eat this way every day so it’s ok once in a while)
I’m thinking these would be glorious and impressive for company. . . . . .such a step up from the traditional loaded potato. Wouldn’t they be great on a buffet if you used small fingerling potatoes – just using smaller pieces of butter and parmesan?
Michael Broumberg on 10.9.2011
what do i do when my coronary arteries start to close?
Sam Henderson on 10.9.2011
Well that just looks fantastic! I see I need to do some more surfing around your site.
Ciprian on 10.9.2011
I was afraid to read the previous comments not to be embarrassed for repeating what others said…these potato recipe is outstanding! I will make this tomorrow! Greta, great stuff! Love it.
Michelle on 10.9.2011
This really looks great, but very unhealthy. I might try it over the holidays as a once a yearl only treat. I have the urge to add tomatoes and possible meat crumbs to this “dream potato. Thanks.
n8 on 10.8.2011
I ant to add bacon to this, then it would be even better!
Not Supermom on 10.7.2011
I need to eat these.
With my mouth.
Curt on 10.7.2011
This looks so incredible. What an awesome recipe!
Becky on 10.7.2011
Never before have I been so sad that I am allergic to dairy.
Caleb on 10.7.2011
if I have 8 potatoes how much cheese should I get
Food Lover on 10.6.2011
mmmm that looks really yummy
Nancy IN PA on 10.6.2011
I’m going to LOVE these.. my doctor.. not so much.. so much delicious fat and then more fat.. yummmmmmmmmmmmmmmmmmmmmmm
Dione on 10.6.2011
I had to adapt the recipe – on WW! We eat ‘meatless’ on Wed. & Fri. and I had to have this after seeing the recipe. I hate doing this, but I had to shake up the recipe a bit so I could ‘indulge’ in a little piece of heaven! Prebaked the potatos for 40 min, THEN cut them up in the slices, put some butter in every other slot and some shredded cheese in the opposite. Baked for another 20 min (BIG potatoes!) Served with a salad. Couldn’t finish the DELICIOUS potato. Thank you for the new twist on the meatless meal. Hubby loved it also!
Lisa S on 10.6.2011
I must have these….NOW!
Im famous for my twice baked potatoes, but these are off the charts yummy looking!
Laura on 10.6.2011
Just saying today how I need to lose a few pounds, and then I come upon something like this. There is no way I can stop myself from trying these!
duckybutt01 on 10.6.2011
Good grief! Those are bad for you….but I bet they’re oh, so tasty!
Shells on 10.6.2011
Gosh, that tater looks divine. We will be trying very soon.