Covered in Gooey Cheese

Amazing Cheesy Hasselback Potatoes by The Ranting Chef! Simply Delicious!

Rantings of an Amateur Chef

I like to surf the net for recipes and like many others, I found gorgeous looking photos of a potato that was sliced many times, but not all the way through, baked and covered with gooey cheese. I knew I had to make it.

Hasselback Potatoes

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These were AWESOME!!

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Very few ingredients.

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Cutting enough but not too much is the key.

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It takes time to get the butter in-between every slice. Using a brush with melted butter helps.

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Out of the oven.

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These potatoes outshine even filet mignon!

Hasselback Potatoes


4 large potatoes, Yukon Gold, Russet, or Red Bliss
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs


Heat the oven to 425°F with a rack in the lower-middle position.

Wash and dry the potatoes: Scrub the potatoes…

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