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Scalloped Hasselback Potatoes

Prep Time:

1 hour 30 minutes

Cook Time:

10 Minutes


4 Servings


229 calories


  • 4 medium Yukon Gold potatoes (6 to 7 oz each)

  • Olive oil cooking spray

  • 1/4 tsp salt + 1/8 tsp (divided)

  • 1/4 tsp pepper (divided)

  • 1 Tbls Extra-Virgin Olive oil

  • 2 Tbls Onion (finely chopped)

  • 3/4 c Milk (reduced fat, divided)

  • 1 Tbls All-Purpose flour

  • 1/2 c Cheddar cheese (shredded)

  • 1/2 tsp Paprika

  • 1/2 tsp Thyme (fresh) or 1/4 tsp dried


Step 1

Preheat oven to 425 degrees.

Step 2

Make crosswise cuts every 1/8 to 1/4 inch along each potato, slicing almost to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish and coat with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Step 3

Bake the potatoes until the cuts begin to separate, 25 to 30 minutes. Remove from the oven; spray cooking spray into the opened cuts. Return to the oven and bake until the potatoes are tender, 30 to 40 minutes more.

Step 4

When the potatoes are done, heat oil over medium-high heat in a small saucepan. Add onion; cook, stirring, until softened and beginning to brown, 2 to 3 minutes. Add 1/2 cup milk; cook, stirring occasionally, until steaming. Whisk the remaining 1/4 cup milk with flour in a small bowl until smooth; then whisk the mixture into the hot milk. Cook, stirring frequently, until bubbling and thickened, about 1 minute. Remove from the heat; add cheese and the remaining 1/8 teaspoon each salt and pepper. Stir until the cheese is melted.

Step 5

Transfer the potatoes to a serving platter. Pour the cheese sauce over the potatoes. Sprinkle with paprika and thyme.

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