Golden Hasselback Scalloped Potatoes
Think about the best of both worlds: the creamy, cozy vibes of scalloped potatoes mixed with the crispy edges of Hasselback style—that’s exactly what you get with these Golden Hasselback Scalloped Potatoes. Each Yukon Gold potato is sliced nice and thin, fanned out, and bathed in a delicious mix of Gouda, Parmesan, garlic, and fresh rosemary. As they bake, the sauce sneaks into every little slice, creating layers of cheesy, herby goodness, while the tops get perfectly golden and crisp. It’s one of those dishes that feels a little fancy but brings all the comfort. Perfect for family dinners, holidays, or really any night you want a side that steals the spotlight!
8 Servings
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
To make this recipe gluten-free, it’s a super simple swap—just replace the all-purpose flour with a gluten-free flour blend, or you can even use cornstarch to thicken the sauce. Make sure your chicken broth is gluten-free as well, as some brands contain hidden gluten. With these small changes, you’ll still get that creamy, rich flavor, with all the cozy, cheesy goodness intact. Enjoy your potatoes worry-free!