🥔 Hasselback Cheesy Potatoes with Ham
Thinly sliced, fan-shaped potatoes stuffed with cheese and ham, brushed with butter and baked until golden and crispy. A crowd-pleasing side dish or main for cozy dinners.
Introduction
Hasselback potatoes are thinly sliced almost to the bottom so they fan open during baking. Filling the slits with cheese and ham melts into the layers, giving a crunchy outside and tender inside. Simple, impressive, and perfect for family meals or guests.
Ingredients
Potatoes & Filling
- 6 medium potatoes (Yukon gold or Russet), scrubbed
- 150–200 g sliced ham (prosciutto, country ham, or deli ham), torn or thinly sliced
- 200 g cheese, sliced or shredded (cheddar, gouda, or mozzarella)
- 2 tbsp olive oil or melted butter (for brushing)
- Salt and freshly ground black pepper
Seasoning & Extras
- 2 tbsp melted butter (extra, for brushing)
- 1–2 cloves garlic, minced (optional)
- 1 tsp dried herbs (rosemary, thyme or mixed herbs)
- Grated Parmesan for topping (optional)
- Fresh parsley or chives, chopped — for garnish
Method & Step-by-Step Instructions
- Preheat & prepare: Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper or lightly grease a shallow baking dish.
- Make the hasselback cuts: Place a potato on a wooden spoon or chopsticks (this stops the knife from cutting all the way through). With a sharp knife make thin slices about 2–3 mm apart, slicing most of the way down but leaving the base intact. Repeat for all potatoes.
- Season & oil: Mix olive oil or melted butter with minced garlic (if using) and dried herbs. Brush the mixture between the slices and over the potato surface. Sprinkle with salt and pepper.
- Stuff with ham & cheese: Gently ease open the slits and tuck small pieces of ham and thin slices of cheese into the cuts. Alternate ham and cheese as you go. Do not overstuff — small slices work best so the potato still cooks through.
- Bake: Place the stuffed potatoes on the tray. Bake 35–50 minutes depending on size, until potatoes are tender inside (test with a skewer) and edges are golden and crisp. If the top browns too quickly, cover loosely with foil.
- Finish & brown: For an extra golden top, brush with a little more melted butter and return to the oven for 3–5 minutes or use a quick 1–2 minute broil — watch closely to avoid burning.
- Serve: Sprinkle with grated Parmesan and chopped parsley or chives. Serve hot as a side or a hearty vegetarian (without ham) main.
Quick Method Summary
Slice potatoes thin (not through) → brush with butter/oil + herbs → stuff slits with cheese & ham → bake until tender and crispy → finish with extra butter and garnish.
History & Origin
The Hasselback potato originated in Sweden (named after the Hasselbacken restaurant in Stockholm) as a technique to create crispy, accordion-like potatoes. Over the years, cooks worldwide have adapted the method to add fillings — cheese, bacon, herbs — turning a simple potato into an elegant dish.
Benefits
- Balanced comfort food: Potatoes provide energy and are filling; adding cheese and ham increases protein.
- Customizable: Easy to adapt to vegetarian or gluten-free diets.
- Make-ahead friendly: Prep the cuts and stuffing ahead, then bake before serving.
Formation (Serving Suggestions)
Serve each hasselback potato on a plate, drizzle with a little extra melted butter or olive oil, and sprinkle with fresh herbs. They pair beautifully with green salads, roasted meats, or a dollop of sour cream or garlic yogurt on the side.
Who Will Love This Dish
Families, guests at dinner parties, and anyone who likes comfort food with a twist. Busy cooks will love how impressive it looks for relatively little effort.
Tips & Variations
- Vegetarian: Skip ham and add spinach, mushrooms or sun-dried tomatoes with cheese.
- Extra crisp: Use a little oil + butter combo and bake on a preheated sheet.
- Spicy: Add a sprinkle of smoked paprika or chili flakes in the butter mix.
- Cheese swaps: Try gruyère, manche