Cheesy Muffin-Style Hasselback Potatoes

Cheesy Muffin-Style Hasselback Potatoes on a plate
Cheesy Muffin-Style Hasselback Potatoes

Cheesy Muffin-Style Hasselback Potatoes are truly delectable and robust with flavour. This unique take on a classic recipe is as fun to make as it is to eat! Vicki and I like Hasselback Potatoes but also wanted a way to add cheese and other ingredients in an easy fashion without creating a mess. Having previously made mini pizzas and lasagna in a muffin pan, we thought why not try doing the potatoes the same way? The result was so satisfying that we’re glad we did. Cheesy, tasty, & delicious individual servings of perfectly cooked herbed potatoes with a crusty cheese topping. 😃

Aren’t they fattening?

Aren’t they fattening you might ask? Well, I won’t lie to you and say absolutely not. LOL! But, now and again we need to indulge a little and satisfying our cravings for some carbs, and cheese. We did use olive oil instead of butter and if you limit yourself to one of these with your dinner, you won’t need to worry about blowing your diet. Since we used only 4 small potatoes and made 6 servings, limiting yourself to one will only be about 250 calories. So balance your meals properly, and you probably won’t even exceed your required daily calorie intake!

Incidentally, we actually have the Swedes to thank for making Hasselback Potatoes popular and the recipe dates back to 1953. Thinking about how fit and trim people are in Sweden, I certainly won’t spend time worrying about eating one of these! 😄

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Makes 6 servings

INGREDIENTS:

  • 2 tbsp Olive Oil
  • 3 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 4 red potatoes (about one pound), washed, scrubbed clean, & thinly sliced
  • 1 tsp finely chopped fresh thyme
  • 1 tsp finely chopped fresh rosemary
  • Salt and pepper to taste
  • 1 cup grated Extra Strong Aged Cheddar Cheese (we used Cabot’s Extra Sharp Cheddar)
  • Vegetable spray oil (as needed)
Sliced red potatoes, shallots, garlic, cheese, and herbs on cutting board
Sliced red potatoes, shallots, garlic, cheese, and herbs

Cabot Extra Sharp Cheddar Cheese, 8 oz
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DIRECTIONS:

  • Pre-heat oven to 375 F on convection setting.
  • Line muffin tin with six pieces of aluminium foil cut into 6” x 6” squares, lightly sprayed with vegetable oil. 
  • In a small frying pan, add olive oil, shallots, garlic and fry at medium high heat just until tender (about 2 to 3 minutes).
  • Remove from heat and let cool.
  • Using a Mandolin, slice potatoes to a thickness of about 1/8” or less.
  • In a bowl, mix the potato slices together with the shallots, garlic, thyme, rosemary, salt and pepper until fully coated. 
  • Create a layer of potato in the bottom of each muffin cup using about 3 to 4 slices.

sliced potatoes in a bowl with herbs and oilLayering potatoes in muffin pan with aluminium foil

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  • Sprinkle a teaspoon of the cheddar cheese into each cup. 
  • Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.

Final layer of cheese on top of potatoes in muffin panCheesy Muffin-Style Hasselback Potatoes removed from oven after baking

 

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  • Bake for 40 minutes on the middle rack of oven until cheese is golden brown and potatoes are fork tender. 
  • Remove from oven and allow them to rest for about 10 minutes.
  • Carefully lift out each one using the aluminium foil ends as handles.
  • Peel back the aluminium foil and carefully remove each stack of potatoes for serving.
Cheesy Muffin-Style Hasselback Potatoes Ready To Serve on a plate
Cheesy Muffin-Style Hasselback Potatoes Ready To Serve

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Note:

We enjoyed our Cheesy Muffin-Style Hasselback Potatoes with leftover Pot Roast and asparagus but you can match them up with almost any dinner. Or how about with our Braised Pork Roast, Fennel & Carrot or maybe our Barbequed Blade/Chuck Roast?    Heck! I’d even have one with eggs and bacon for breakfast! 😂

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Cheesy Muffin-Style Hasselback Potatoes

Cheesy Muffin-Style Hasselback Potatoes are truly delectable and robust with flavour. This unique take on a classic recipe is as fun to make as it is to eat!

Makes 6 Servings

  • Author: Bill Wilkat

Ingredients

  • 2 tbsp Olive Oil
  • 3 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 4 red potatoes (about one pound), washed, scrubbed clean, & thinly sliced
  • 1 tsp finely chopped fresh thyme
  • 1 tsp finely chopped fresh rosemary
  • Salt and pepper to taste
  • 1 cup grated Extra Strong Aged Cheddar Cheese (we used Cabot’s Extra Sharp Cheddar)
  • Vegetable spray oil (as needed)

Instructions

  • Pre-heat oven to 375 F on convection setting.
  • Line muffin tin with six pieces of aluminium foil cut into 6” x 6” squares, lightly sprayed with vegetable oil.
  • In a small frying pan, add olive oil, shallots, garlic and fry at medium high heat just until tender (about 2 to 3 minutes).
  • Remove from heat and let cool.
  • Using a Mandolin, slice potatoes to a thickness of about 1/8” or less.
  • In a bowl, mix the potato slices together with the shallots, garlic, thyme, rosemary, salt and pepper until fully coated.
  • Create a layer of potato in the bottom of each muffin cup using about 3 to 4 slices.
  • Sprinkle a teaspoon of the cheddar cheese into each cup.
  • Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
  • Bake for 40 minutes on the middle rack of oven until cheese is golden brown and potatoes are fork tender.
  • Remove from oven and allow them to rest for about 10 minutes.
  • Carefully lift out each one using the aluminium foil ends as handles.
  • Peel back the aluminium foil and carefully remove each stack of potatoes for serving.

Notes

We enjoyed our Cheesy Muffin-Style Hasselback Potatoes with leftover Pot Roast and asparagus but you can match them up with almost any dinner. Or how about with our Braised Pork Roast, Fennel & Carrot or maybe our Barbequed Blade/Chuck Roast?    Heck! I’d even have one with eggs and bacon for breakfast! 😂

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Author: Bill Wilkat

Retired Luthier, and now a blogger writing about food including recipes, restaurant and product reviews, and guitar related information which includes "how-to" info. and more.

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