Creamy hasselback potato bake
This Creamy Hasselback Potato Bake features thinly sliced potatoes layered with a garlic-infused sour cream mixture and topped with melted cheddar and parmesan cheese, offering a rich, cheesy flavor. It's a straightforward, crowd-pleasing side dish perfect for any meal.
Cook time 90 min
Prep time 30 min
Ingredients:
1 cup light sour cream2 garlic cloves
6 potatoes
1/3 cup cheddar cheese
3/4 cup grated parmesan cheese
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.
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.
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.
Creamy hasselback potato bake FAQ:
Bake the potatoes covered with aluminum foil for 45 minutes at 400°F (200°C). After removing the foil, bake uncovered for an additional 15-20 minutes until the cheese is melted and the potatoes are tender.
The potatoes are done when they are tender to the fork and the cheese on top is melted and bubbly. If unsure, you can check the doneness by inserting a knife into the thickest part of the potato.
Yes, you can substitute the cheddar and parmesan with other cheeses like mozzarella, gouda, or a cheese blend to suit your taste preferences.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
If you don’t have light sour cream, you can use plain Greek yogurt or regular sour cream as substitutes. Both will maintain the creaminess of the 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.
Nutrition per serving
6 ServingsCalories 270kcal
Protein 10g
Carbohydrates 40g
Fiber 4.23g
Sugar 1.76g
Fat 9g
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