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Hasselback Potato Casserole is a twist on traditional fanned baked potatoes. The casserole is creamy in the middle with irresistible crisp edges. An easy, impressive potato side dish recipe to make for a crowd! 

Try this tasty casserole when looking for a new, delicious Potato Recipe.

Close view of a hasseback potato casserole with a sprig of rosemary in a white baking dish.


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Hasselback Potato Casserole

Have you made Hasselback potatoes? They’re a twist on baked potatoes created in Sweden–basically a fanned baked potato which increases the surface area available for seasoning. The insides are creamy while the exposed surfaces bake up to crispy deliciousness. But to make these for a crowd can be a bit daunting. I served this Hasselback Potato Casserole to my dinner club for brunch. They all wanted the recipe, especially once I explained how simple it was to make!

Why You Must Make

  • If your potato menu consists of baked potatoes, here’s a fun alternative to try.
  • Layers on their sides, the potato slices make a beautiful presentation when baked.
  • This casserole is delicious!! And it goes with so many entrees including grilled meat, roasts, and more.
Hasseback potato casserole in a white ceramic loaf pan.

Recipe Tips

I found the inspiration for this hasselback potatoes recipe on a fellow blogger’s site (see link below). Laura used a combination of  Yukon golds and sweet potatoes. I skipped the orange spuds so as not to scare off the picky hubby.

  • PRO-Tip: Use a mandoline to slice the potatoes, so they’re of a consistent size. This ensures all slices will be done baking at the same time.
  • Don’t slice your potatoes too early or they will oxidize or turn gray. If you must prep ahead, place your sliced potatoes in a bowl of cool water. This will prevent air from accessing the potatoes and turning them gray.
  • Toss the potatoes and onions in olive oil and season liberally with salt, pepper, and fresh minced rosemary. Potatoes need plenty of salt or they will be bland! But over-salting is not reversible.
  • Feel free to drizzle on some butter, use thyme instead of rosemary, add some minced garlic, or alternate the Yukon gold potato slices with sweet potato slices for a colorful potato medley.
  • This easy casserole can be made in any size you’d like, just poke your potatoes to make sure they’re tender before uncovering them for the browning stage.

This hasselback potato casserole is perfect for entertaining, serving for the holidays, or even weeknight dinners. My dinner club friends ALL wanted the recipe. That was a fine endorsement.

Frequently Asked Questions

Why Are They Called Hasselback Potatoes?

Hasselback is the Swedish word for hazel slope, the name of the restaurant in Stockholm where Hasselback potatoes were first served.

How Do You Know When this Casserole is Done?

Like with many potato recipes, you can’t tell if this casserole is done by just looking at it. You’ll need to pierce the potatoes with the tip of a knife or a fork. If there’s no resistance, the potatoes are done. If the knife does not easily pierce the potatoes, cook for 15 minutes longer, then recheck. All ovens bake a little differently so the time may need to be tweaked.

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Hasseback potato casserole in a white ceramic loaf pan
The Recipe:

Hasselback Potato Casserole

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Yield 6 servings

A twist on the Hasselback potato made in a casserole for a crowd.

Ingredients

  • 2 pounds Yukon Gold (or similar potato), peeled and sliced very thinly (you may need more or less depending on your dish size)
  • ½ medium onion, sliced very thinly
  • 3 tablespoons Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons minced fresh rosemary

Instructions

  1. Preheat the oven to 400º.
  2. Grease a standard loaf pan with olive oil and set aside.
  3. In one bowl, toss the sliced potatoes with enough olive oil to lightly coat. Do the same in a separate bowl with the onions.
  4. Season the potatoes generously with salt, pepper, and rosemary.
  5. Arrange the potatoes in the prepared dish, adding enough so they stand upright. Insert onion slices between some of the potato slices. Sprinkle with a little more salt.
  6. Cover the dish with foil and bake for 1 hour. Uncover and bake another 15 minutes or more until potatoes are tender.
  7. Serve hot or at room temperature.

Notes

Season liberally as potatoes will be bland without salt.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 205Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 113mgCarbohydrates: 33gFiber: 4gSugar: 2gProtein: 4g

HOW MUCH DID YOU LOVE THIS RECIPE?

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© Liz Berg
Cuisine: American / Category: Sides

Recipe adapted from my friend Laura’s blog, Every Mother Would Know.