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Hasseback potato casserole in a white ceramic loaf pan

Hasselback Potato Casserole

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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!

hasseback potato casserole with a sprig of rosemary

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!

Hasseback potato casserole in a white ceramic loaf pan

Tips for Making This Potato Casserole

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 pototoes, so they’re of a consistent size. This ensures all slices will be done baking at the same time.
  • 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 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. A fine endorsement.

Hasselback Potato Casserole

Hasselback Potato Casserole

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

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

Ingredients

  • 2 pounds Yukon Gold (or similar potato), peeled and sliced very thinly (you may need more or less depending on your dish size)
  • 1/2 medium onion, sliced very thinly
  • 3 tablespoons Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons minced fresh rosemary

Instructions

  1. Pre-heat 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. Season the potatoes generously with salt, pepper and rosemary.
  4. 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.
  5. Cover dish with foil and bake for 1 hour. Uncover and bake another 15 minutes or more until potatoes are tender.
  6. 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

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

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33 comments on “Hasselback Potato Casserole”

  1. This is a MUST DO recipe. What would you suggest to replace rosemary?

  2. I’ve never tried such a casserole, but it’s definitely going to change immediately!
    It looks and sounds too good to pass 🙂

  3. Hi Liz, I love anything potato and this looks delicious. I can see why your dinner club friends wanted the recipe.

  4. I’ve seen these potatoes all over the internet but figured they were too complicated to tackle. Thank you for sharing how simple they are to pull together!

  5. Lizzy,
    I’ve never had hasselback potatoes before. They look yummy.
    Annamaria

  6. Clap clap clap:) Fantastic recipe, and using your instructions this can be prepared rather quickly. Great tip, using the mandolin on this one (it’s an amazing tool isn’t it?)
    Plus, the flavor combinations are countless.
    Have you tried sprinkling with cheese at the browning stage? A little grated myzithra would be amazing with that (dry myzithra is a goat cheese used grated in pasta and potatoes here in Greece).
    Again, thank you for another AMAZING recipe Liz! Yummed!
    xoxoxo

  7. Looks fantastic! Can this dish be made ahead of time?

    • Hi, Beth, I think you could partially bake this and then pop it back in the oven for the final browning time. I haven’t tried this myself, but as long as you make sure the potatoes are tender, it should work! Let me know if you try these.

  8. hi liz i just discovered your blog and found some fabulous recipes. i have a question about
    your hasselback potato casserole. can i prepare it the night before – then let it come to room
    temperture the next day, and then bake according to your directions.

    • Pat, I would just worry about the potatoes oxidizing and turning brown. If you’re not serving to company, I think it could work! Let me know if you try them this way——it would be a great tip to add to the blog post.

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