Hasselback Potato Casserole Recipe

The Potato That Shows Off

Let me tell you about Hasselback potatoes. They are the show-offs of the potato world. Instead of being mashed or chopped, they are sliced thinly. But they stay connected at the bottom. It looks fancy, but it’s so simple. I still laugh at the first time I made them. My grandson thought I bought them from a fancy restaurant!

Why does this matter? All those slices create more edges. More edges get crispy in the oven. You get the perfect mix of crunchy outside and soft, buttery inside. It’s the best of both worlds. Doesn’t that sound wonderful?

Your Simple Kitchen Helper

This recipe turns that single show-off potato into a whole casserole. You just slice your potatoes. Lay them in the dish like a deck of cards. The butter and oil mixture does all the flavor work. Just brush it on. It’s like painting a potato masterpiece.

Fun fact: The original Hasselback potato comes from a restaurant in Sweden. It was named after the restaurant, Hasselbacken. Now you know a little food history! What’s a dish that feels fancy but is easy for you to make? I’d love to hear.

The Magic of Butter & Bacon

Now, about that butter mixture. You whisk it with onion powder, chives, salt, and pepper. It smells like a cozy kitchen. You brush it over every potato slice. This is the secret. It seeps into all those cuts you made. It makes every bite rich and savory.

Then comes the bacon. Oh, the bacon! You cook it while the potatoes bake. The sizzle is the best sound. That salty, crispy crunch on top is everything. Why does this matter? Love is in the details. These little extra steps turn simple food into a hug on a plate.

Watching It Transform

The bake time is long. But it’s worth the wait. Peek through the oven window. Watch the tops turn golden. See the edges curl and crisp. The smell will fill your whole house. It tells everyone that something good is coming.

That last 15 minutes with the bacon is key. It lets the bacon flavor melt into the potatoes. It makes the top extra crispy. Do you like your potato dishes more soft or more crispy? I’m always curious.

Gather Around the Table

You must serve this right from the oven. The steam rises when you scoop it out. Everyone should gather quickly. Pass the dish around the table. Listen for the first “Mmm.” That’s your reward.

This dish is perfect for a Sunday supper. It goes with roast chicken or a simple salad. It feels special. What’s your favorite meal to share with your family? Tell me about it. Food tastes better when we share the story, too.

Ingredients:

Ingredient	Amount	Notes
russet potatoes	8	washed, peeled, and sliced ⅛ of an inch thick (keep the slices together)
onion powder	1 tsp
salted butter	5 tbsp	melted
olive oil	3 tbsp
salt	½ tsp
ground black pepper	½ tsp
dried chives	1 tbsp
bacon	3 strips	cooked and chopped

My Crispy, Golden Hasselback Potato Casserole

Hello, my dear. Come sit at the counter. Let’s make something special. This dish is like a baked potato’s fancy cousin. It looks impressive but is so simple. I first made it for my book club years ago. They still ask for it every time!

The secret is in the slicing. You keep the potato whole, but slice it thinly. This lets all that buttery goodness seep right in. Doesn’t that smell amazing? It bakes up crispy on top and soft inside. Here is exactly how we do it.

• Step 1: First, turn your oven to 375 degrees. Let it get nice and warm. Grab a small bowl. Mix your melted butter and olive oil together. Add the onion powder, salt, pepper, and dried chives. Give it a good whisk. It will look golden and lovely.
• Step 2: Now, take your baking dish. Brush some of that butter mix on the bottom. This stops sticking. It also adds flavor everywhere. Place your sliced potatoes standing up in the dish. They should look like a little potato forest. I still laugh at that.
• Step 3: Sprinkle the potatoes with a pinch more salt. Then, brush all the remaining butter over them. Be generous! This makes the magic happen. (A hard-learned tip: use a pastry brush. It gets into all those little slices so much better than a spoon.)
• Step 4: Bake them for 1 hour and 15 minutes. No cover! This lets them get crispy. While they bake, cook your bacon in a skillet. Make it nice and crisp. Drain it on a paper towel, then chop it up. Your kitchen will smell incredible.
• Step 5: Take the potatoes out. They will be sizzling. Sprinkle the bacon all over the top. Brush a little extra butter from the dish on them. Pop it back in the oven for 15 more minutes. You want the tops golden and crispy. What’s the best part: the crispy top or the soft middle? Share below!

Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 6 servings
Category: Dinner, Side Dish

Three Fun Ways to Change It Up

This recipe is like a good friend. It’s happy to change its outfit. Here are three of my favorite twists. They are all delicious in their own way.

The Cheesy Herb Twist: Ten minutes before it’s done, pull it out. Sprinkle a cup of shredded cheddar cheese on top. Add fresh chopped rosemary. Bake until the cheese bubbles.

The Garden Lover’s Twist: Skip the bacon. Before the final bake, add chopped sun-dried tomatoes and green onions. A little feta cheese crumbled on top is wonderful too.

The Everything Spicy Twist: Add a teaspoon of smoked paprika to the butter mix. Use pepper jack cheese instead of cheddar. Top with sliced jalapeños for a real kick!

Which one would you try first? Comment below!

What to Serve With Your Masterpiece

This casserole can be the star. But it loves good company. For a simple supper, I serve it with a big green salad. The crisp lettuce is perfect with the rich potatoes. Roasted chicken or a juicy pork chop are classic partners too.

For drinks, I have two favorites. A cold glass of apple cider is so nice. It’s sweet and tangy. For the grown-ups, a pale ale beer is lovely. It cuts through the richness beautifully. Which would you choose tonight?

Keeping Your Hasselback Casserole Cozy

Let’s talk about keeping this dish tasty for later. First, let it cool completely. Then cover it tight or use a container. It will be happy in the fridge for about four days.

You can freeze it too. Wrap slices well for up to three months. Thaw in the fridge before reheating. This matters because good food should never be wasted.

To reheat, use your oven. Cover with foil at 350°F until warm. I once microwaved it and got soggy potatoes. The oven keeps everything crispy.

You can also prep the potatoes a day ahead. Just keep them in cold water in the fridge. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes our cooking needs a little help. Here are three common issues. First, potatoes sticking to the pan. Always brush that dish well with butter first.

Second, slices might fall over. Use a spoon in the dish to prop them up. I remember when mine looked like a fallen tree. It still tasted wonderful.

Third, the top browns too fast. Just lay a piece of foil loosely over it. This matters because small fixes build your cooking confidence. Good flavor comes from not giving up. Which of these problems have you run into before?

Your Hasselback Questions, Answered

Q: Is this gluten-free? A: Yes, this recipe is naturally gluten-free. Just check your bacon label.

Q: Can I make it ahead? A: You can slice the potatoes a day early. Keep them in water in the fridge.

Q: What can I use instead of bacon? A: Try chopped ham or shredded cheese. A little smoked paprika adds a nice flavor.

Q: Can I double the recipe? A: Absolutely. Use a bigger dish and add 15-20 minutes to the bake time.

Q: Any optional tips? A: A fun fact: brushing with butter at the end makes it extra golden. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this casserole. It is perfect for sharing with family. The smell alone will bring everyone to the table.

I would love to see your creation. Your version might give me a new idea. Have you tried this recipe? Tag us on Pinterest! Let’s swap stories and recipes.

Thank you for cooking with me today. Remember, the best ingredient is always a happy heart.

Happy cooking!
—Anna Whitmore.