Hasselback potatoes are a type of potato dish, not a variety of potato. In their simplest form, hasselback potatoes are nothing more than whole potatoes cut in such a way as to resemble a fan or accordion when roasted. The outside of the potato becomes crisp and brown while the inside is soft & creamy.
This Swedish dish gets its name from Hasselbacken, the Stockholm restaurant where it was first served. You might say, they are a cross between baked and roasted potatoes. What distinguishes the two is the way the potato is prepared for roasting. The potato, which may or may not be peeled, is cut into very thin slices but without completing the cuts, leaving all slices connected along the bottom of the potato. As the potato cooks, the individual slices separate slightly and give the finished dish its distinctive look. The original recipe drizzles them with melted butter and seasons with salt & pepper which creates their crispy exteriors.
Over time, many variations have been made and are simply products and preferences of the individual preparing them. It is the slicing and roasting that distinguish the dish as hasselback potatoes rather than the variations on seasonings or toppings.
Today, I’m doing a ‘loaded’ version, taking it from a side dish to the main course.
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- 4 large baking potatoes
- 2 Tbsp butter, melted
- salt & pepper to taste
- 130 grams mozzarella cheese cut in small slices
- 1 Tbsp oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 454 grams lean ground beef
- 2 Tbsp tomato paste, optional
- 1 cup beef broth
- pinch of salt & pepper
- 2 Tbsp butter,
- 2 Tbsp flour
- 1 1/4 cup milk, heated
- salt & pepper to taste
- 30 grams freshly grated Parmesan cheese
Ingredients
Potatoes
Filling
Bechamel Sauce
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- Preheat oven to 350 F. Make a row of deep cuts in each potato from end to end, they should be just under 1/4-inch apart. Take care not to cut the potatoes all the way through. See 'Recipe Notes' below.
- Place the potatoes in a casserole dish, brush them with melted butter & sprinkle with salt & pepper on top. Bake potatoes for an hour OR until TENDER but crispy. Allow potatoes to cool a little then place a small piece of cheese in each gap. Set casserole with potatoes in it aside.
- In a saucepan, heat 1 Tbsp oil & add onions & garlic; saute for a few minutes then add beef & continue to cook until meat is no longer pink. Drain any extra oil/fat from saucepan. Stir in tomato paste (if using) & beef broth; simmering until liquid has been reduced so only a small amount remains.
- In a heavy saucepan, melt butter. Stir in flour & cook, stirring constantly, until bubbly, about 2 minutes. Add hot milk, continuing to stir as the sauce thickens. Bring to a boil; add salt & pepper to taste, lower the heat & cook, stirring 2-3 minutes more. Remove from heat.
- Divide the filling between the potatoes, which should still be in the casserole dish. Pour the sauce evenly on top & sprinkle with Parmesan cheese. Place the casserole back in the oven (350 F) for another 30 minutes.
- The secret to making hasselback potatoes is to use a large wooden spoon. Place the potato onto the spoon & cut thin slices across the potato. The edges of the wooden spoon will stop the knife from cutting all the way through the potato.
