This buttery-cheesy Hasselback potato ring is full of herbs, onions, and garlic and it’s brimming with flavor. An abundance of butter and melting cheese seep down into the grooves for an incredibly delicious side dish to any meal. The slices of potatoes are arranged as a ring in a cast-iron skillet then baked in the oven until they are superbly tender.
I’m madly in love with potatoes! Any way you want to fix ’em, I’ll likely devour them and ask for seconds. Scallop potatoes, mashed potatoes, crispy hashbrown potatoes, potatoes on the grill, loaded baked potatoes, and the list goes on and on. The comfort associated with the brown rugged wonders is second to none.
These russet potatoes decided to get dressed up and become a little extravagant for this recipe post as an alluring display of rustic beauty. If there is such a thing as “sexy” comfort food, this is definitely it. Comforting because of the tender roasted potato slices which encase a superabundance of flavor, butter, and cheeses.
Why of Love this Hasselback Potato Ring Recipe
This dish is a beautiful presentation on any table with any entrée. If you know me at all, you know that I am all about the way something is packaged and these potatoes definitely deliver charm and attraction to your table.
This recipe is jammed packed with flavor. Garlic, onions, and rosemary are hidden in the crevices of the spud slices but enthusiastically come alive when they hit your tastebuds.
There’s no shortage of butter and cheese in the recipe (what could possibly be wrong with that?). The butter and cheese are what make this side dish so satisfying. It’s rich, indulgent and extremely comforting. Every once in a while you have to throw caution to the wind and go for the gusto.
If you’re feeding a good amount of people, this recipe makes more than enough. Whenever I’ve made this dish, I easily got 10 servings out of the recipe.
How to Choose the Potato
I chose Russet potatoes because the flesh of a Russet is dry which softens to a tender interior when baking. And the skin of a Russet is thick and tough which holds the slices together while in the oven. Nobody wants a mushy potato ring.
When choosing potatoes for this recipe, it’s best to go with larger, fatter ones. And it’s helpful to pick those that are about the same size. This ensures consistency when placing the slices side by side in the cast iron skillet. You want a uniform look when it is finished. I have to admit, I did waste a few potato ends because they were too small.
How to slice the Potato
I pulled out my trusted mandoline which hasn’t been used in a while and was feeling somewhat neglected. So, I gave it some love today. After playing around with the settings, I settled between 1/8 and 3/16 of an inch. The 1/8 setting was a little too thin for my liking and 3/16 a little too thick. I wanted the slices to be hardy enough to hold their shape in the heat of the oven.
A word of caution here – you need to have the utmost respect for this razor-sharp instrument. At one point over a year ago, I literally sliced a small piece of my finger off thinking I could get one more slice before throwing the potato end away. Which BTW I wasn’t using the plastic slider. Stupid. Hard lesson learned, and I guarantee I won’t do THAT again.
If you don’t have a mandoline, a sharp knife works just as well. The prep time will take a bit longer, but the end results will be the same. The key is to cut the potato slices similar in thickness so they cook evenly.
Linger Tip: Uncooked sliced potatoes will begin to discolor rather rapidly when exposed to the air. To prevent this, place the potato slices in a large bowl of cold water as you are slicing them. But don’t leave them too long (no more than 2 hours) in the water, as their nutrients will eventually leech out into the water.
Simple seasoning but depth of flavor for this Hasselback Potato Ring
This is where the “flavor” begins. Olive oil, sea salt, freshly ground black pepper and fresh chopped rosemary.
Once you’ve drained the water from the potatoes, dry them with paper towels. Place the slices into a large mixing bowl and add two tablespoons of olive oil. Using your hands, smear the oil over all the slices of potatoes. It’s a little messy but necessary. This will help the salt, pepper, and rosemary cling to the potatoes.
Sprinkle the salt, pepper and chopped rosemary over the potatoes and, again, use your hands to make sure every slice is coated. We want this flavor deep into the dish, not just sprinkled on the surface.
Arranging the Potato Slices in a Ring
This dish looks a lot more complicated than it really is. Start on the outer part of a large 12-inch cast iron (or any oven-proof) skillet and position a stack of potatoes sideways. Continue working around the outer portion of the skillet as you complete the ring of potato slices. Then work your way into the center of the skillet doing the same until you end with a small circle in the center. Fill that with several slices to finish this artist display. (See photo above)
Don’t squeeze the potato slices so tight next to each other that it will be hard to add the other ingredients. We literally want to load up this skillet with a bunch of other “goodness” in between each slice.
Stuffing the Potatoes with Onions and Garlic
This is where the “happy” begins. Onions and garlic! Was there ever a better idea to add depth and intense flavor to any savory dish? I think not. And so it is with this Hasselback Potato Ring. Pocketed between the potatoes are thinly sliced onions and garlic.
Work your way around the skillet as you gently stuff in between every two or three slices. This doesn’t have to be perfect because there’s really no rhyme or reason to it. All you’re looking for are flavors to be submerged down in between the slices.
Butter and Cheese and all that Goodness
Then, of course, comes the best part of all – a buttery cheesy beautiful mess! Grated parmesan and white cheddar are held together by mixing in one cup of butter and crumbling it all altogether. Then you take small amounts and press them into some of the crevices between slices ending with lots of globbing on top.
Okay, full disclosure: If you’re looking for a healthy version of a russet potato, this is probably not it. Mounds of butter and cheese have a tendency to chuck all that out the window. But when I’m about to stuff some of that yumminess in my mouth, I really could care less.
How long should this Hasselback cheesy potato ring cook
All of this goes into a 350°F oven for about an hour and 20 minutes. Mine was browning a little more than I wanted, therefore I covered it with foil for the last 20 minutes so it would not burn. When I pulled it out and tested it with a fork, it was perfect! Nice and tender with very little resistance to the fork, which is what I wanted.
Of course, in my book, you cannot have potatoes without sour cream. And believe me, I want more than a smidgen. I need a cow for all the sour cream that I tend to incorporate into my diet. I’m not saying it’s right, but I am saying it’s dang good.
For this Hasselback Cheesy Potato Ring, I added three large dollops of sour cream and chives to the finished product which made it all the more appealing and placed another bowl of sour cream on the table for anyone like me. Time to DIG IN!!
I’ve got several great potato recipes that you will definitely want to try:
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Hasselback Cheesy Potato Ring
This buttery-cheesy Hasselback potato dish is full of herbs, onions, and garlic and it’s brimming with flavor. An abundance of butter and melting cheese seep down into the grooves for an incredibly delicious side dish to any meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 30 minutes
- Total Time: 1 hour and 50 minutes
- Yield: 10 side dish servings 1x
- Category: Potatoes
- Method: Oven
- Cuisine: American
- 6–8 large Russett Potatoes
- 3 tablespoons Olive Oil, divided
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
- 2 tablespoons Fresh Rosemary, chopped
- 1 1/2 large Sweet Onions, sliced very thin
- 6–8 large Garlic Cloves, sliced very thin
- 1 cup Butter, slightly softened
- 1 1/2 cup grated White Cheddar Cheese
- 1 1/2 cup grated Parmesan Cheese
- Sour cream for garnish (optional)
- Chives, chopped (optional)
- Preheat the oven to 350° F.
- Slice 6-8 large russet potatoes fairly thin either with a sharp knife or a mandoline.
- Place the potato in a large bowl and smear 2 tablespoons of olive oil on the slices. Add generous amounts of salt and pepper (to taste) along with 2 tablespoons chopped rosemary and work it around with your hands until every slice is coated.
- Rub the additional 1 tablespoon of olive oil in a large 12-inch cast iron skillet or a large ovenproof skillet.
- Arrange the potatoes in the skillet vertically in a circular pattern working from the outer edge until the pan is filled to the center.
- Wedge the onions and garlic slices in between the potatoes throughout the pan.
- In a small bowl, combine 1 cup slightly softened butter, 1 1/2 cups grated white cheddar cheese, and 1 1/2 cups grated parmesan cheese.
- Take small amounts of the cheese mixture and press them between slices of potatoes. Dot the remaining cheese mixture on top of the potatoes.
- Bake for 1 hour and 20 minutes. If it is browning too much toward the end, cover the potatoes with foil for the last 20 minutes. The potatoes should be cooked through until tender and are golden and crisp on the top.
- Serve warm with sour cream and chives (optional).
- Choose Russet potatoes because the flesh of a Russet is dry therefore when baking it softens to a tender interior. The skin of a Russet is thick and tough which holds the slices together while cooking.
- When choosing potatoes, it’s best to go with larger, fatter ones. And it’s helpful if they’re all about the same size for consistency when placing the slices side by side in the cast iron skillet.
- After playing around with the mandoline settings, I settled between 1/8 and 3/16 of an inch. The 1/8 setting was a little too thin for my liking and 3/16 a little too thick. I wanted the slices to be hardy enough to hold their shape in the heat of the oven.
- A word of caution – please have the utmost respect for this razor-sharp instrument. It can be extremely dangerous.
- If you do not have a mandoline, a sharp knife works just as well. The prep time will take a bit longer, but the end results will be the same. The key is to cut the potato slices similar in thickness so they cook evenly.
- Uncooked sliced potatoes will begin to discolor rather rapidly when exposed to the air. To prevent this, place the potato slices in a large bowl of cold water as you are slicing them. But don’t leave them too long (no more than 2 hours) in the water, as their nutrients will eventually leech out into the water.
- Drain the water and dry the slices with paper towels before adding oil, salt, pepper and rosemary.
- When creating the ring, start on the outer part of the cast iron skillet and position a stack of potatoes sideways. Continue working around the outer portion of the skillet as you complete the circle of potato slices. Then work your way into the center of the skillet doing the same until you end with a small circle in the center. Fill that with several slices to finish the ring.
- Don’t squeeze the potato slices so tight next to each other that it will be hard to add the other ingredients.
- When stuffing onions and garlic, work your way around the skillet as you gently stuff in between every two or three slices. This does not have to be perfect. There’s no rhyme or reason to it. All you’re looking for are flavors to be submerged down in between the slices.
- Serving Size: 1/10 of potatoes
- Calories: 422
- Sugar: 3 g
- Sodium: 518 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 66 mg
Keywords: hasselback potato, hasselback potatoes, cheesy hasselback potatoes, hasselback potatoes recipe