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This crispy hasselback potato casserole is filled with flavor and amazing texture. Butter and seasonings are poured over thinly sliced potatoes and baked. It’s topped with bacon before serving for a hearty and delicious side dish!
If you have mashed rather than whole potatoes to use up, why not try a Mashed Potato Casserole? Or if you are a fan of the creamy and cheesy potatoes, then have a go at Scalloped Potatoes and our Twice Baked Potato Casserole.
MORE POTATO RECIPES:
Twice Baked Potatoes | Campfire Potatoes
Ingredients for Hasselback Potato Casserole
You will need:
- 8 russet potatoes, washed, peeled, and sliced 1/8 of an inch thick
- 1 teaspoon of onion powder
- 5 tablespoons of salted butter, melted
- 3 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1 tablespoon of dried chives
- 3 strips of bacon, cooked and chopped
Substitutions and Additions
Chives: To change the flavor just a little, try using rosemary or thyme in the dish and on top. The difference isn’t massive but if you aren’t a chives fan, it will work perfectly.
Potatoes: If you can’t get russet potatoes, Yukon Gold is another type of potato that works well for this recipe.
How to Make This Hasselback Potato Casserole Recipe
STEP ONE: Preheat the oven to 375 degrees F.
STEP TWO: In a small mixing bowl combine melted butter, oil, onion powder, salt, pepper, and dried chives. Whisk to combine.
STEP THREE: Brush the bottom and sides of a 9 to 10 inch baking dish with some of the butter and oil mixture. Set aside.
STEP FOUR: Place the sliced potatoes vertically in the baking dish. Sprinkle the potatoes with salt and pepper. Brush the remaining butter and oil mixture over the tops of the potatoes.
STEP FIVE: Place the baking dish in the oven and bake at 375 degrees F for 1 hour and 15 minutes uncovered.
PRO TIP: If the potatoes are starting to dry out on the top during baking, brush some of the butter mixture from the bottom of the dish over the top of the potatoes to re-moisten. If they seem to be cooking too quickly, add some foil to make sure they cook thoroughly.
STEP SIX: While the potatoes are baking in the oven fry the bacon in a medium skillet over medium-high heat until crisp. Drain the cooked bacon on a paper towel-lined plate and then chop it into small pieces.
STEP SEVEN: Remove the potatoes from the oven and sprinkle the bacon over the top of the potatoes. Brush additional butter from the bottom of the pan over the top of the potatoes. Place back in the oven for an additional 15 minutes, or until the potatoes are crispy on the top and tender on the inside.
STEP EIGHT: Remove from the oven and serve immediately.
Storage
IN THE FRIDGE: You can store any leftovers in the fridge for up to three days. Just pop them back into the oven in a baking dish to reheat them.
IN THE FREEZER: You can also freeze the cooked casserole. Let it cool then store it in an airtight container for up to three months. Defrost overnight then cook in the oven to reheat.
This Hasselback Potato Casserole is inspired by the Hasselback potatoes that appear in places like Serious Eats. But this is an extra cheesy, gratin-style dish that gives the potatoes even more taste than normal.
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Hasselback Potato Casserole
Ingredients
- 8 russet potatoes washed, peeled, and sliced 1/8 of an inch thick
- 1 tsp onion powder
- 5 tbsp salted butter melted
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp dried chives
- 3 strips bacon cooked and chopped
Instructions
- Preheat the oven to 375 degrees F.
- In a small mixing bowl combine melted butter, oil, onion powder, salt, pepper, and dried chives. Whisk to combine.
- Brush the bottom and sides of a 9 to 10 inch baking dish with some of the butter and oil mixture. Set aside.
- Place the sliced potatoes vertically in the baking dish. Sprinkle the potatoes with salt and pepper. Brush the remaining butter and oil mixture over the tops of the potatoes.
- Place the baking dish in the oven and bake at 375 degrees F for 1 hour and 15 minutes uncovered. NOTE: If the potatoes are starting to dry out on the top during baking, brush some of the butter mixture from the bottom of the dish over the top of the potatoes to re-moisten. If they seem to be cooking too quickly, add some foil to make sure they cook thoroughly.
- While the potatoes are baking in the oven fry the bacon in a medium skillet over medium high heat until crisp. Drain the cooked bacon on a paper towel lined plate and then chop into small pieces.
- Remove the potatoes from the oven and sprinkle the bacon over the top of the potatoes. Brush additional butter from the bottom of the pan over the top of the potatoes. Place back in the oven for an additional 15 minutes, or until the potatoes are crispy on the top and tender on the inside.
- Remove from the oven and serve immediately.
I LOVE these – the bacon is everything. The seasoned butter is very good, too!