PARTNER POST: Reinvent classic potato dishes to create a new holiday tradition. This year, forget the tried and true recipes and show off your cooking skills with a twist on an old favorite.
Crispy on top, soft and cheesy on the inside, this hasselback potato casserole is a side dish stunner.
By Amy Dong
Every year it sneaks up on us. Or maybe sprints is more like it.
It’s less shocking if snow’s been on the ground for awhile. But some years the ground we walk on has yet to turn from brown to white, and it’s those years that it arrives with a jolt.
It = the first day of winter + the winter holidays + the new year. All around the speedy corner. We’re really and truly just a few days away from the first official day of winter and from Christmas.
Aside from turkeys and hams and all the roasts, the most fun part of holiday meals are the glorious side dishes.
Most of us can agree that potatoes reign supreme when it comes to holiday side dishes. Whether it’s Russets, Goldens, or Reds…whether mashed, roasted, or slow-cooked…potatoes are the ultimate holiday comfort dish. After all, potatoes are the 9th wonder of the world.
This holiday season, I’m branching out in spud town and having a potato party with this Hasselback Roast Potato Casserole.
Here’s what this irresistible dish has going for it:
1. Hasselback is just a fun thing to say.
2. It’s crazy delicious. As in, crispy on the edges and tender throughout the center.
3. You know your family and friends will be floored by your potato prowess.
4. Pssst…this dish is surprisingly easy to pull off.
If you have a mandolin (highly recommended) then your job is easy. If you don’t own one and prefer not to get one, a sharp knife will do the trick with a bit of elbow grease.
Once the potatoes are peeled and sliced…it’s all an easy downhill ride from there. Just throw on the herbs/seasonings and bake. Do allow for the usual potato bake time. Sprinkle on your cheese and toppings.
Hear the ooohs and aaahhs. Accept it; receive it. You’ll probably be asked to make this dish every year from now on.
- 3 TB salted butter, melted
- 3 TB extra virgin olive oil
- 4 lbs russet potatoes, washed and peeled
- 1 medium onion, chopped
- 5 cloves garlic, chopped
- kosher salt and freshly ground black pepper
- ½ cup freshly shredded parmesan cheese
- 3 TB thinly sliced green onions
- Preheat oven to 375F with rack on middle position. In a bowl, whisk together the melted butter, olive oil, and 1¼ tsp kosher salt + ½ tsp freshly ground black pepper. Brush bottom of a 9-inch baking dish with a bit of butter mixture; set the remaining mixture aside.
- Slice potatoes thinly and evenly cross-wise (for fastest and most even results, use a mandolin to slice potatoes. A sharp knife will work, too.)
- Arrange potato slices upright (vertically and somewhat tightly) in prepared dish. Wedge chopped onions and garlic throughout potatoes. Brush with butter mixture, reserving ¼ cup for later.
- Bake 1 hour uncovered. Brush on the reserved ¼ cup butter mixture and continue baking another 30 minutes until top is lightly browned. If it starts browning too quickly, cover loosely with foil.
- Sprinkle top with shredded parmesan cheese and green onions. Bake 5-10 minutes until cheese is golden and melted. If desired, sprinkle top with a light dusting of kosher salt and black pepper. Serve immediately.
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