Hasselback Potato Casserole
This Hasselback potato casserole is hearty and comforting. A crowd-pleasing casserole that is sure to surprise your guests.
I was never on the Hasselback bandwagon until making this casserole. Grab your mandolin or sharpen your chef’s knife to make easy work for yourself. This reheats really well and is the perfect side dish to so many meals.
This method is foolproof and utterly delicious by layering the flavors.
Potatoes are so versatile. There are so many recipes to make using potatoes. If you even up with extra cooked potatoes, they can be repurposed into a different dish easily.
What I love about this Hasselback Potato Casserole is that the potatoes get more browning and crispier because they are Hasselback style instead of stacked. If you can find similar sized potatoes it makes it easier for layering. Slicing these with the mandolin makes for a beautiful presentation and ensures that the potatoes cook evenly.
Start by cooking the bacon until crispy. Then, cooking the onions in the bacon fat, layering the flavors. The garlic and rosemary add the pungent earthy flavors that finishes this dish.
Oh so crispy on the outside and tender on the inside cooked to perfection.
Finishing off the dish with Gruyere and parmesan cheeses gives nuttiness and sharpness. Chives add a fresh subtle onion taste.
Hasselback Potato Casserole
Ingredients
- 3 slices bacon-chopped
- 1 cup onion-chopped fine
- 3/4 cup chicken broth
- 2 garlic cloves-minced
- 1/2 tbsp rosemary-chopped fine (divided)
- 1 tbsp butter
- 2 lbs large russet potatoes unpeeled
- 1 cup gruyere or Swiss gruyere cheese-shredded (divided)
- 1/2 cup Parmesan cheese-shredded (divided)
- 1 tsp table salt
- 1/2 tsp pepper
- chives-garnish
Instructions
- Heat oven to 400'. Cook bacon in a nonstick skillet until crispy about 5 minutes. Remove and set aside.
- Add onions to the pan you cooked the bacon in, along with 1/2 cup of water and cover. Cook stirring occasionally until water has evaporated, about 5 minutes. Uncover and continue to cook until browned, about 5 minutes. Add garlic and 1¼ teaspoon rosemary, cook until fragrant, about 1 minute. Set aside.
- Grease 8" square casserole dish with butter. Peel potatoes with a mandolin 1/8" thick. In a large bowl combine potatoes, 1/8 cup of Gruyere, 1/4 cup Parmesan, salt, pepper, and bacon-onion mixture along with 6 tablespoons of the broth. Make sure to separate potatoes if stuck together and coat the potatoes well.
- Stack the potatoes on their sides so that the peeled edge is vertical. Make 3 rows of potatoes and they should fit snugly. Pour the rest of the broth over the potatoes. Top with any of the bacon-onion mixture left in the bowl.
- Cover the casserole dish tightly with foil and place on a rimmed baking sheet. Baked for 1¼ hours. Uncover and bake until tops of potatoes are golden brown and knife into to potatoes meets with very little resistance, about 30 minutes longer.
- Combine the remaining cheeses in a bowl. Remove from oven and sprinkle with the rest of the cheese mixture. Continue to bake until well browned, about 15 minutes.
- Remove from the oven. Sprinkle with the remaining 1/4 teaspoon of rosemary. Let cool for 15 minutes and serve.