Golden Hasselback Scalloped Potatoes – These Golden Hasselback Scalloped Potatoes are the kind of dish that just feels like home. Imagine layers of thin, buttery potato slices, crisping at the edges and soaking up a creamy, cheesy sauce that seeps into every bite. They’re topped with Gouda, Parmesan, and a hint of rosemary, making each forkful feel like the ultimate comfort. Whether it’s for a holiday spread or a simple family meal, these potatoes bring a little extra magic to the table.
The first time I made these, I just wanted to treat my family to something special. My husband loves anything cheesy, and our little one is all about the crispy edges! As they baked, the smell filled the house with this cozy, herby aroma, and we found ourselves hovering around the oven, eager to dig in. By the time they came out, golden and bubbling, we couldn’t resist sneaking bites right from the pan. Now, this recipe has become a choice. Everyone asks whenever we require a little extra comfort.
What makes this Golden Hasselback Scalloped Potatoes truly special?
This recipe is comfort food at its finest. You get that delicious contrast of crispy and creamy, with each potato slice wrapped in a warm, cheesy sauce. It’s one of those dishes that looks beautiful and tastes like something you’d order at a restaurant, yet it’s easy enough to make at home. Perfect for family dinners, special gatherings, or even just a cozy night in—it’s one of those meals that fills you up and leaves you smiling.
What You Need To Make This Golden Hasselback Scalloped Potatoes Recipe?
Yukon Gold Potatoes: These are perfect for this dish because they’re naturally creamy and buttery, even without adding anything. They hold their shape really well, too, which means they won’t get mushy while baking. Plus, leaving the skins on gives them a nice texture and that rustic feel.
Butter: A little butter goes a long way here. It helps soften the onions and garlic and brings a rich, velvety touch to the sauce. You’ll really taste that buttery goodness in every bite!
Onion and Garlic: These two are the flavor-builders. The onion adds a bit of sweetness as it cooks down, and the garlic gives a little kick that makes the whole dish smell amazing. Don’t skip these—they really make a difference!
All-Purpose Flour: Just a touch to help thicken the sauce so it coats the potatoes perfectly. It gives the sauce that silky texture without making it too heavy.
Fresh Rosemary: This herb brings such a cozy, earthy flavor to the dish. Rosemary and potatoes are a classic combo, and they add a hint of freshness to balance out the richness of the cheese and cream.
Chicken Broth: Adds a bit of depth without overpowering the other flavors. It keeps the sauce from being too thick and lets the creaminess shine through. If you have low-sodium broth, that’s perfect so you can control the saltiness.
Heavy Cream: This is what makes the sauce so luxuriously creamy! It blends with the chicken broth to create that smooth, rich sauce that clings to each potato slice.
Gouda Cheese: This cheese is a game-changer here. It’s super creamy, melts beautifully, and adds a mild, slightly smoky flavor that pairs perfectly with the potatoes and rosemary.
Parmesan Cheese: Adds that nutty, salty flavor and a little bit of a crispy top when baked. It’s the finishing touch that really makes this dish feel complete.
Steps To Make Golden Hasselback Scalloped Potatoes:
Prep the Potatoes
First things first—get your oven warming up to 400°F. Grab each potato and start making thin slices across the top, about 1/8 to 1/4 inch apart, but don’t cut all the way through; you want them to stay connected at the bottom. It’s like creating little potato ‘fans’ that are perfect for holding all that creamy goodness later. Place each one into a 13×9-inch baking dish, and gently fan those slices open a bit. You can almost picture how that sauce is going to seep into every slice, making each bite absolutely delicious.
Make the Sauce
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In a medium skillet, melt the butter over medium heat. Once it’s all melted and bubbly, toss in the chopped onion. Let it cook for about 3 minutes, just until it softens and starts smelling incredible. Next, add the minced garlic, a sprinkle of flour, and half of the chopped rosemary. Stir everything together for about a minute—it’ll look like a little paste, and that’s exactly what we want.
Now, pour in the chicken broth and turn the heat up a notch to bring it to a gentle boil. Once it’s bubbling, lower the heat back down to medium-low and let it simmer for around 5 minutes. This will thicken it up a bit and deepen the flavor.
Then comes the creamy goodness—stir in the heavy cream, half the Gouda, and all the Parmesan. Keep stirring until everything melts together into a smooth, dreamy sauce. When it’s nice and creamy, take it off the heat and get ready to pour it over those potatoes!
Assemble and Bake
Carefully pour the sauce over the potatoes, making sure it gets into all those little slices you made. You want every bit to be coated!
Wrap the baking dish snugly with foil, and pop it into the oven. Let it bake away for 40 minutes while your kitchen fills with that cozy, mouth-watering aroma. You’re going to love what comes out!
After 40 minutes, take off the foil and spoon some of the sauce from the bottom of the dish over the tops of the potatoes. This keeps them extra moist and flavorful.
Slide the dish back into the oven, this time uncovered, and let it bake for another 20 minutes so those edges get beautifully crisp. Then, sprinkle the remaining Gouda over the top and bake for just 5 more minutes—just enough for the cheese to melt into a gooey, golden layer. Finally, add a sprinkle of fresh rosemary on top for that last touch of flavor. Let it sit for a few minutes to settle (even though it’ll be hard to wait!), then grab a fork and dig in. Pure cozy bliss awaits!
Tip:
For perfectly creamy, flavor-packed potatoes, take an extra minute to really fan open those potato slices before adding the sauce. This allows the sauce to slip between each slice, so every bit of potato gets that rich, cheesy goodness. And if you really want those edges crispy and golden, try broiling the dish for the last couple of minutes—just keep a close eye so they don’t burn. Also, don’t skip the fresh rosemary on top! It adds a touch of herby freshness that cuts through the richness of the cheese and cream, making the whole dish feel a bit lighter and even more flavorful.
Frequently Asked Questions:
Can I make this dish ahead of time?
Absolutely! You can prep the entire dish up to the baking step. Cover and refrigerate it until you’re ready to bake—just add an extra 10-15 minutes to the baking time if it’s going in straight from the fridge. Perfect for getting ahead on big meals!
Can I use a different type of cheese?
Yes! Gouda and Parmesan are fantastic here, but you can mix it up. Gruyère, fontina, or even sharp cheddar all work well. Each cheese brings its own unique flavor, so feel free to use what you love or have on hand.
What’s the best way to store leftovers?
If you’re lucky enough to have leftovers, cover them and store in the fridge for up to 3 days. To reheat, pop the dish in a 350°F oven until warmed through, or heat individual servings in the microwave. The oven keeps them crispier, but the microwave works fine for a quick fix.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Golden Hasselback Scalloped Potatoes
Ingredients
- 8 medium Yukon Gold potatoes unpeeled (about 3 lb)
- 2 tbsp butter
- 1 small onion finely chopped (about 1/4 c)
- 2 cloves garlic minced
- 1 tbsp all-purpose flour
- 2 tsp fresh rosemary chopped
- 1 1/2 c Swanson® Chicken Broth
- 1/2 c heavy cream
- 4 oz shredded Gouda cheese about 1 c
- 1/2 c grated Parmesan cheese
Instructions
- Preheat your oven to 400°F. Grab each potato and, using a sharp knife, make thin cuts across the top, about 1/8 to 1/4 inch apart, but don’t slice all the way through—you want the bottoms to stay intact so the slices stay connected. Place the potatoes in a 13x9x2-inch baking dish, and gently fan the slices open a bit so they’re ready to soak up the sauce.
- Warm up a medium saucepan over medium heat and let the butter melt down until it’s nice and bubbly. Add the chopped onion and cook for about 3 minutes, stirring now and then, until it’s soft and fragrant. Stir in the minced garlic, flour, and half of the rosemary, and cook for another minute to blend those flavors.
- Pour in the chicken broth and bring it to a gentle boil, then reduce the heat to medium-low and let it simmer for around 5 minutes, allowing the sauce to thicken slightly. Stir in the heavy cream, half of the shredded Gouda, and all the Parmesan, mixing until the cheese melts and the sauce is nice and creamy.
- Pour this creamy sauce over the potatoes, making sure it seeps into all those little cuts. Cover the baking dish with foil.
- Bake for 40 minutes, then take off the foil. Spoon some of the sauce from the bottom of the dish over the tops of the potatoes to keep them extra moist and flavorful.
- Bake uncovered for another 20 minutes. Then, sprinkle the remaining Gouda cheese over the top and bake for an additional 5 minutes, just until the cheese is melted and golden. Finish with a sprinkle of the remaining rosemary for that final touch of flavor. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
