March 17, 2022
Review RecipeHasselback Potato Casserole
This Hasselback potato casserole features thinly sliced potatoes filled with melted butter and topped with crisp bacon bits.
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This crispy Hasselback potato casserole is filled with flavor and amazing texture. Butter and seasonings are poured over thin slices of potatoes and baked to a golden brown before finally being topped with bacon before serving.
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 our Twice Baked Potato Casserole.
HASSELBACK POTATO CASSEROLE INGREDIENTS
You’ll need:
- 8 russet potatoes, washed, peeled, and sliced ⅛ of an inch thick
- 1 teaspoon of onion powder
- 5 tablespoons of salted butter, melted
- 3 tablespoons of olive oil
- ½ teaspoon of salt
- ½ 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 potatoes are another type of potato that works well for this easy recipe.
CHEESE: Sprinkle the top of your potatoes with shredded cheddar cheese and parmesan cheese to turn these into a cheesy Hasselback potato gratin.
GARLIC: If you love fresh garlic, you can add 1-2 minced garlic cloves to your potato dish.
HOW TO MAKE THIS HASSELBACK POTATO CASSEROLE RECIPE
STEP ONE: Preheat the oven to 375°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°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 aluminum 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 have crispy edges on the top and tender on the inside.
STEP EIGHT: Remove from the oven and serve immediately.
PRO TIP:
Add a dollop of sour cream and an extra sprinkle of chives on top when you are ready to serve these delicious potatoes.
HOW TO SERVE
Your whole family for a hearty and delicious side dish! Add it on the side of our meatloaf along with roasted vegetables or simple sauteed vegetables for an ultimate comfort food meal.
MORE POTATO RECIPES
STORAGE
IN THE FRIDGE: You can store any leftovers of this perfect side dish 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 a dish that gives the potatoes even more taste than normal.
FREQUENTLY ASKED QUESTIONS
Why are they called Hasselback potatoes?
The name Hasselback comes from a Swedish restaurant named Hasselbacken, where this style of dish was first served. Potatoes, apples, or other foods are sliced in thin layers, fanned out, and the slices are filled with delicious fillings before being baked.
What kind of potatoes work best for these?
The best potatoes to use for this recipe are Yukon Gold or Russet potatoes. If you prefer to use a different type of potato though, you certainly can.
Can I freeze this dish?
You can freeze the cooked casserole for up to three months in an airtight container.
MORE RECIPES YOU’LL LOVE
- Funeral Potatoes
- Grilled Potatoes
- Cheesy Potato Casserole
- Sweet Potato Casserole with Pecans
- Campfire Potatoes
- Twice Baked Potatoes
Hasselback Potato Casserole
This Hasselback potato casserole features thinly sliced potatoes filled with melted butter and topped with crisp bacon bits.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Ingredients
- 8 russet potatoes washed, peeled, and sliced ⅛ of an inch thick
- 1 teaspoon onion powder
- 5 tablespoons salted butter melted
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon dried chives
- 3 strips bacon cooked and chopped
Instructions
- Preheat the oven to 375°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 for 1 hour and 15 minutes uncovered.
- 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.
Notes
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 aluminum foil to make sure they cook thoroughly.
TIP: Add a dollop of sour cream and an extra sprinkle of chives on top when you are ready to serve these delicious potatoes.
Nutrition
Sodium: 274mg | Calcium: 30mg | Vitamin C: 12mg | Vitamin A: 239IU | Sugar: 1g | Fiber: 3g | Potassium: 905mg | Cholesterol: 25mg | Calories: 314kcal | Saturated Fat: 6g | Fat: 16g | Protein: 6g | Carbohydrates: 39g | Iron: 2mg
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Comments
Gloria says
I LOVE these – the bacon is everything. The seasoned butter is very good, too!