Take-out Tuesday, Scalloped Baby Hasslebacks

This is an different way to serve potatoes,

elegant enough for company

and easy enough for everyday

Creamy, dreamy, cheesy baked fingerling potatoes

Hassleback style!

Here is a great little trick for cutting the potatoes into thin slices

without slicing all the way through

Use 2 wooden skewers, placed 1/2-1 inch apart and set the potato on top

Carefully cut into thin slices, letting the skewers stop your knife from slicing all the way through

Drizzle with olive oil and season with salt and pepper

Bake potatoes at 425 for 25 minutes while you make the sauce

Combine cheeses with cream, thyme, garlic, salt and pepper

Place slivers on butter on roasted potatoes

Pour cream over all

Bake at 425 for another 25-30 minutes

This recipe is adapted from Half Baked Harvest


Prep Time 10 minutes
Cook Time 1 hour 11 minutes
Course Side Dish
Cuisine American
Servings 4


  • 16 small purple and gold fingerling potatoes washed
  • 2 wooden skewers for cutting optional
  • olive oil salt & pepper
  • 1 cup half and half cream
  • 1 tsp minced garlic
  • 2 oz. Manchego cheese grated
  • 2 oz. Gruyère cheese grated
  • 1 tsp dry thyme leaves
  • 1 T butter cut into thin slivers


  • Place a potato on top of 2 skewers place about an inch apart. Carefully slice potato into thin slices, using the skewers as stops to prevent slicing all the way through. Repeat with remaining potatoes.
  • Place potatoes in sprayed 1 quart casserole dish. Drizzle with olive oil and season with salt and pepper.
  • Preheat oven to 425 degrees. Bake potatoes for 25 minutes.
  • Top potatoes with slivers of butter.
  • Combine cream with garlic, thyme and cheeses and additional salt and pepper. Pour over potatoes in dish. At this point dish can be refrigerated and baked later.
  • Bake potatoes uncovered at 425 for another 20-30 minutes until golden and bubbly. Baking time will be determined by temperature of dish before baking. Plan on 3-4 potatoes per serving. Recipe can be doubled and baked in a larger dish.
Keyword fingerling potatoes, hassleback potatoes, potato bake, potatoes

Easy, Fast & Fabulous!

🧀   🥔   🧀   🥔   🧀   🥔

I will be joining these fabulous parties and blogs:

Rustic and RefinedBetween Naps on the Porch,   Make it Pretty Monday

Coastal Charm,   Cooking and Crafting with J&J,    Celebrate and Decorate,

Delicious Dishes Recipe Party   Oh My Heartsie Girl

Full Plate Thursday    Thursday Favorite Things  Creatively Crafty 

Home Matters    Share it One More Time   Sundays at Home

22 Responses to “Take-out Tuesday, Scalloped Baby Hasslebacks”
  1. Mary says:

    Yum…I *heart* potatoes and especially Purple Peruvian fingerlings for their pretty color! Your Hasselback version looks delicious served in your pretty pink heart dish. ♥

  2. Stacey says:

    Yummo! I have been wanting to try this and you’ve just given me the nudge I needed. Love the addition of the purple potatoes.

  3. Yummity yum! These look delish!

  4. Sharon Mann says:

    Creative cooking and looks yummy!

  5. Jodi says:

    Yum – what is better than potatoes and cheese!!?? 🙂

  6. This looks like it would be good even without the cheese!

  7. Kari says:

    I love hassleback potatoes and what a great idea to use fingerlings. I will be making these soon.

  8. Jill Kuhn says:

    Oh, YUM!! I like your tip on how to cut the potato without cutting it the whole way through. These look sooo delish! ❤️❤️❤️❤️ Thanks Jenna! 😃

  9. doodletllc says:

    Looks fabulous and fun to prepare. Win. Win.

  10. Nancy says:

    Yum!! Yum!! What a delicious entree to serve! And that dish is perfect in pink!

  11. Lynn says:

    A very elegant side dish:@)

  12. I learned something today. I didn’t know what a hasselback was! Looks very good.

  13. Jenna, love fingerlings and with all the cheesy goodness on top it has to be delicious! These would be perfect for Valentine’s!

  14. Madonna says:

    My first attempt at making Hasslebacks was not so successful so I will be anxious to try your recipe.
    It sounds delicious.


  15. creationsbycindynefcomnet says:

    Tried these yesterday. Was a huge hit with my family. Will be posting on my blog today. Thanks so much for the recipe. Hugs and blessings, Cindy

  16. Miz Helen says:

    Your Scalloped Baby Hasslebacks look delicious and thanks so much for sharing with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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