Scalloped Hasselback Potatoes

Scalloped Hasselback Potatoes

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From:, October 2017

It's potato nirvana—crispy hasselback potatoes topped with the creamy sauce you'd make for scalloped potatoes. The perfect portions in this fun riff on a scalloped potato casserole make an impressive (but easy to achieve) presentation as a side dish.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 medium Yukon Gold potatoes (6 to 7 ounces each)
  • Olive oil cooking spray
  • ¼ teaspoon salt plus ⅛ teaspoon, divided
  • ¼ teaspoon ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons finely chopped onion
  • ¾ cup reduced-fat milk, divided
  • 1 tablespoon all-purpose flour
  • ½ cup shredded Cheddar cheese
  • ½ teaspoon paprika
  • ½ teaspoon chopped fresh thyme or ¼ teaspoon dried


  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Make crosswise cuts every ⅛ to ¼ inch along each potato, slicing almost to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish and coat with cooking spray. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper.
  3. Bake the potatoes until the cuts begin to separate, 25 to 30 minutes. Remove from the oven; spray cooking spray into the opened cuts. Return to the oven and bake until the potatoes are tender, 30 to 40 minutes more.
  4. When the potatoes are done, heat oil over medium-high heat in a small saucepan. Add onion; cook, stirring, until softened and beginning to brown, 2 to 3 minutes. Add ½ cup milk; cook, stirring occasionally, until steaming. Whisk the remaining ¼ cup milk with flour in a small bowl until smooth; then whisk the mixture into the hot milk. Cook, stirring frequently, until bubbling and thickened, about 1 minute. Remove from the heat; add cheese and the remaining ⅛ teaspoon each salt and pepper. Stir until the cheese is melted.
  5. Transfer the potatoes to a serving platter. Pour the cheese sauce over the potatoes. Sprinkle with paprika and thyme.
  • To make ahead: Prepare through Step 3 up to 1 hour ahead; continue with Step 4 just before serving.

Nutrition information

  • Serving size: 1 potato & ¼ cup sauce
  • Per serving: 229 calories; 9 g fat(4 g sat); 3 g fiber; 30 g carbohydrates; 7 g protein; 24 mcg folate; 18 mg cholesterol; 4 g sugars; 0 g added sugars; 371 IU vitamin A; 10 mg vitamin C; 169 mg calcium; 1 mg iron; 302 mg sodium; 497 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, ½ fat, ½ high-fat protein

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