This crispy Hasselback potato casserole delivers wonderful flavor and delightful texture. Thinly sliced potatoes are layered vertically, brushed with a seasoned butter and oil mixture, baked until golden, and finished with crisp bacon for a savory topping.
HASSELBACK POTATO CASSEROLE INGREDIENTS
You’ll need:
- 8 russet potatoes, washed, peeled, and sliced 1/8 inch thick
- 1 teaspoon onion powder
- 5 tablespoons salted butter, melted
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried chives
- 3 strips of bacon, cooked and chopped
SUBSTITUTIONS AND ADDITIONS
Chives: Swap dried chives for rosemary or thyme if you prefer a different herb flavor.
Potatoes: Yukon Golds work well if russets aren’t available.
Cheese: Add shredded cheddar or parmesan on top to make a cheesy Hasselback gratin.
Garlic: Stir in 1–2 minced garlic cloves to the butter mixture for more savory depth.
HOW TO MAKE THIS HASSELBACK POTATO CASSEROLE RECIPE
STEP ONE: Preheat the oven to 375°F (190°C).
STEP TWO: In a small bowl whisk together melted butter, olive oil, onion powder, salt, pepper, and dried chives until combined.
STEP THREE: Brush the bottom and sides of a 9–10 inch baking dish with some of the butter and oil mixture; set the dish aside.
STEP FOUR: Stand the sliced potatoes vertically in the dish, packing them closely together. Season with a little salt and pepper, then brush the remaining butter mixture evenly over the tops.
STEP FIVE: Bake uncovered at 375°F for about 1 hour and 15 minutes, until the potatoes are tender inside and beginning to crisp at the edges.
PRO TIP:
If the tops start to dry out, spoon some of the butter mixture from the bottom of the dish over the potatoes. If the tops brown too quickly, tent loosely with aluminum foil so the potatoes finish cooking through.
STEP SIX: While the potatoes bake, cook bacon in a skillet over medium-high heat until crisp. Drain on paper towels and chop into small pieces.
STEP SEVEN: Remove the casserole from the oven, sprinkle the chopped bacon over the potatoes, and brush any remaining butter from the pan over the top. Return to the oven for 10–15 minutes more, until the tops are crisp and the potatoes are tender.
STEP EIGHT: Remove from the oven and serve immediately.
PRO TIP:
Serve with a dollop of sour cream and an extra sprinkling of chives for brightness.
HOW TO SERVE
This casserole makes a hearty side dish for family meals. Pair it with meatloaf, roasted vegetables, or simple sautéed greens for a comforting plate.
MORE POTATO RECIPES
Homemade Scalloped Potatoes
Roasted Potatoes
STORAGE
In the fridge: Store leftovers in an airtight container for up to three days. Reheat in a baking dish in the oven until warmed through.
In the freezer: Cool completely, transfer to an airtight container, and freeze for up to three months. Thaw overnight in the refrigerator and reheat in the oven.
This version of Hasselback potatoes turns the classic into an easy casserole, concentrating the buttery, seasoned flavors between the thin slices and topping everything with crisp bacon for contrast.
FREQUENTLY ASKED QUESTIONS
The name comes from Hasselbacken, a Swedish restaurant where this slicing and baking method was popularized. Thin slices are fanned and filled or brushed with flavor before baking.
Russet and Yukon Gold potatoes both work well. Choose what’s available or based on your texture preference.
Yes. Freeze the cooled casserole in an airtight container for up to three months, then thaw and reheat in the oven.
MORE RECIPES YOU’LL LOVE
- Funeral Potatoes
- Grilled Potatoes
- Cheesy Potato Casserole
- Sweet Potato Casserole with Pecans
- Twice Baked Potatoes
- Scalloped Potatoes
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Hasselback Potato Casserole
Ingredients
- 8 russet potatoes — washed, peeled, and sliced 1/8 inch thick
- 1 teaspoon onion powder
- 5 tablespoons salted butter, melted
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried chives
- 3 strips bacon, cooked and chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Whisk melted butter, olive oil, onion powder, salt, pepper, and dried chives together.
- Brush a 9–10 inch baking dish with some of the butter mixture.
- Stand the sliced potatoes vertically in the dish, season lightly with salt and pepper, and brush the remaining butter mixture over the tops.
- Bake uncovered for about 1 hour and 15 minutes until tender and beginning to crisp.
- While baking, cook bacon until crisp, drain, and chop.
- Remove the casserole, sprinkle bacon over the potatoes, brush any remaining butter over the top, and return to the oven 10–15 minutes more until crispy.
- Serve immediately.
Notes
TIP: If the potato tops dry during baking, spoon butter from the bottom of the dish over them. Tent with foil if the tops brown too quickly.
TIP: Serve with sour cream and extra chives if desired.
Nutrition
Carbohydrates: 39 g |
Protein: 6 g |
Fat: 16 g |
Saturated Fat: 6 g
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