Creamy hasselback potato bake
Indulge in a deliciously creamy hasselback potato bake featuring tender golden potatoes, rich light sour cream, and a blend of cheddar and parmesan cheeses. Perfectly seasoned with garlic for an irresistible flavor. A delightful side dish or satisfying main course for any meal!
- 25 Jan 2025
- Cook time 90 min
- Prep time 30 min
- 6 Servings
- 5 Ingredients
If you're looking for a delicious side dish that's both creamy and cheesy, this Creamy Hasselback Potato Bake is perfect for you. Featuring layers of thinly sliced potatoes covered in a rich sauce made of light sour cream and garlic, then topped with a blend of cheddar and parmesan cheese, this dish is sure to impress your family and friends.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
Peel the potatoes, if desired, or scrub them clean if you prefer to leave the skins on. Using a sharp knife, make several cuts into each potato about 1/8 inch apart, cutting nearly all the way through, but not entirely. This will create the signature Hasselback effect.
Finely chop the garlic cloves or use a garlic press to mince them.
In a small bowl, mix together the light sour cream and minced garlic until well combined.
Gently fan out the sliced potatoes and spoon the sour cream mixture into the cuts. Try to get a little bit in between each slice for maximum flavor.
Place the filled potatoes in a baking dish. Cover the dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil from the potatoes. Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the top of the potatoes.
Return the baking dish to the oven, uncovered, and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are tender and golden brown.
Remove from the oven and allow the potatoes to cool for a few minutes. Serve warm as a delicious and creamy side dish.
Tips:
- Choose evenly sized potatoes for uniform cooking.
- Use a sharp knife to make thin, even slices without cutting all the way through the potatoes. Placing chopsticks on either side of the potato can help prevent cutting through.
- Brush the potatoes with melted butter or olive oil to help them crisp up.
- Ensure the sour cream and cheese mixture evenly coats the potato slices for maximum flavor.
- Cover the dish with aluminum foil for the first part of baking to prevent the cheese from burning, then remove the foil to brown the top.
This Creamy Hasselback Potato Bake is an ideal side dish that's both comforting and elegant. Each bite offers a perfect blend of creamy and cheesy goodness, making it a standout on any dining table. Follow the tips provided to ensure a perfect bake and enjoy this delicious recipe with loved ones.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 270kcal | 14% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 4.23g | 11% |
| Sugar 1.76g | 2% |
| Fat | |
| Fat 9g | 10% |
| Saturated 5g | 17% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 77ug | 8% |
| Choline 33mg | 6% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 2.17mg | 14% |
| Vitamin B6 0.63mg | 37% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.35ug | 15% |
| Vitamin C 40mg | 44% |
| Vitamin E 0.23mg | 2% |
| Vitamin K 4.51ug | 4% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 1.72mg | 16% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 960mg | 28% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 1.44mg | 13% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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