A beautifully layered take on the classic baked potato, this Hasselback Potato Bake combines elegance and comfort in one dish. Each potato opens like a delicate fan — crisp on the edges, tender inside, and infused with the rich aroma of garlic, thyme, and cream. Finished with golden layers of cheddar and parmesan, it’s a centerpiece-worthy side that transforms simple ingredients into something extraordinary.

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Ingredient Breakdown

The foundation of this dish begins with the potatoes. Medium white-skinned varieties are perfect — their structure holds up during baking, while the interiors soften into a creamy texture. Leaving the skin on gives each bite a rustic, earthy edge and helps the outer layer crisp beautifully in the oven.

The cream infusion forms the heart of the flavor. Simmering pure cream with bruised garlic cloves and fresh thyme releases a fragrant aroma that seeps into every slice. The garlic mellows during heating, losing its sharpness but leaving behind a buttery depth, while thyme adds a hint of woodsy freshness.

Then comes the irresistible cheese duo — vintage cheddar for its bold tang and parmesan for its nutty, salty finish. Together, they melt into the crevices between the potato slices, creating a crust that’s both crunchy and creamy. The final touch, a sprinkle of salt, pepper, and fresh herbs, heightens the dish’s natural richness and adds that essential balance of flavor.

Step-by-Step Preparation Guide

Begin by gently infusing the cream with garlic and thyme. This step transforms a simple dairy base into a luxurious, aromatic sauce that gives the potatoes their signature flavor. Once the mixture reaches a soft simmer, remove it from the heat and allow the herbs and garlic to steep, enriching the cream even further.

For perfect Hasselback cuts, position each halved potato between two skewers to prevent slicing through completely. This ensures even spacing between the thin slices, allowing the potatoes to fan out during baking while absorbing the cream and cheese. The uniformity of the cuts is key to achieving a tender interior and crisp top.

Once prepared, arrange the potatoes in a greased roasting dish, cut-side down, so their layers open slightly as they bake. Pour the strained cream over the top, ensuring every piece is coated. The first round of baking, covered with foil, gently steams the potatoes until soft and flavorful.

During the second bake, the foil is removed to allow the magic to happen — the cheese melts, bubbles, and turns golden brown. The top develops crisp, lace-like edges while the centers stay soft and buttery. A final sprinkle of fresh thyme and seasoning before serving adds fragrance and freshness to the creamy richness.

Recipe Tips & Frequently Asked Questions

How to choose the right potato size and variety for uniform cooking:
Medium-sized white or Yukon Gold potatoes work best, ensuring even baking and a balance between crispy skins and tender flesh.

The easiest method to make precise Hasselback cuts:
Place the potato between two skewers or chopsticks; this stops the knife from cutting all the way through.

Preventing cream from curdling or drying during baking:
Use pure cream and avoid high heat before baking; it should only be gently simmered to infuse flavor.

How to get perfectly crispy tops without burning the cheese:
Remove the foil for the last stage of baking and keep a close watch; the cheese should bubble and brown, not blacken.

Preparing the dish ahead of time for stress-free entertaining:
Assemble the bake earlier in the day, refrigerate it covered, and bake just before serving.

Can I use red or Yukon gold potatoes instead?
Yes, both varieties hold their shape well and deliver a creamy texture.

What if I accidentally cut all the way through the potato?
Simply press the halves together before placing them in the pan; they’ll hold up fine during baking.

Can I prepare this dish a day before serving?
Absolutely — bake it fully, refrigerate, and reheat in the oven at 180°C (350°F) until warmed through.

How do I reheat leftovers without losing crispiness?
Reheat uncovered in the oven or air fryer to restore the golden crust.

Can I make this without cream or with a dairy-free alternative?
Yes, use a mix of unsweetened coconut cream or oat cream with olive oil for a lighter version.

What to Serve With This Recipe

This golden potato bake pairs beautifully with roasted meats like chicken, beef, or lamb, where its creamy, garlicky layers complement the savory flavors of the main dish. For a lighter pairing, serve it alongside steamed green beans, asparagus, or a crisp garden salad to add freshness and contrast.

It also shines as a vegetarian main when paired with grilled vegetables, lentil patties, or a simple tomato salad drizzled with olive oil. For drinks, a glass of Chardonnay or Sauvignon Blanc balances the creamy richness, while sparkling water with lemon keeps the meal refreshing. Whether served on a weeknight or during a festive dinner, it always adds sophistication to the table.

Creative Variations

Add crispy bacon bits between the slices for a smoky twist, or caramelized onions for a sweet, savory contrast. A drizzle of truffle oil before serving takes it into luxurious territory, perfect for special occasions. For seasonal variations, try substituting thyme with rosemary or sage, which lend deeper, earthy notes.

You can also experiment with different cheeses — Gruyère melts beautifully for a nutty finish, while mozzarella gives a stretchy, mild creaminess. For individual servings, bake the potatoes in small ramekins, creating personal portions ideal for elegant dinner parties or cozy gatherings.

Golden, garlicky, and irresistibly creamy, this Hasselback Potato Bake is more than just a side dish — it’s a celebration of texture and flavor. The crisp, cheese-laced edges contrast beautifully with the tender interiors, while the infused cream adds depth and richness. Whether shared at a family table or served to guests, it’s a dish that brings warmth, comfort, and a touch of elegance to every occasion.

Ingredients

6 medium white-skinned potatoes, unpeeled and halved lengthways
1 cup pure cream
3 garlic cloves, bruised
3 sprigs fresh thyme, plus extra for garnish
2/3 cup coarsely grated vintage cheddar
2/3 cup finely grated parmesan
Salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 200°C (400°F) or 180°C (350°F) for fan-forced ovens.

In a small saucepan over medium heat, combine the pure cream, bruised garlic cloves, and thyme sprigs. Bring the mixture to a gentle simmer for about 6 minutes, allowing the flavors to infuse. Remove from heat, season generously with salt and pepper, and set aside to steep while preparing the potatoes.

Place one potato half, cut-side down, on a chopping board. Position a bamboo skewer on each side to act as a guide. Using a sharp knife, carefully make thin, even slices along the potato, about 3 mm apart, ensuring not to cut all the way through. Repeat this process with the remaining potato halves. The skewers will prevent the knife from slicing completely through.

Lightly grease a 4 cm-deep roasting pan measuring approximately 25 x 35 cm (base). Arrange the potatoes cut-side down in a single layer within the prepared pan. Sprinkle evenly with half of the grated cheddar and half of the parmesan. Strain the infused cream mixture through a fine sieve into a jug, discarding the solids, and pour the warm liquid evenly over the potatoes.

Cover the pan tightly with foil and bake for 40 minutes, or until the potatoes are just tender and beginning to separate slightly between the slices. Remove the foil and scatter the remaining cheddar and parmesan over the top. Return to the oven and bake, uncovered, for an additional 40 minutes, or until the potatoes are golden, crisp at the edges, and soft on the inside.

Once baked, garnish with extra thyme sprigs and a final sprinkle of salt and pepper. Serve hot as a stunning side dish that pairs beautifully with roasted meats or as a rich centerpiece for any comforting meal.