These Hasselback potatoes have been pretty popular across food blogs for some time now. We couldn't resist the opportunity to cook them on the grill and add a couple of our own personal touches in the process. If you're new to the idea, the Hasselback potato is a potato that has been cut into vertical slices, though not all the way through so that the potato holds together while it bakes. We're adding two different cheeses, butter, cream and more for that scalloped potato flavor that we all love!
WHAT YOU'LL LOVE
- Placing wooden spoons on either side of the potato before slicing stops the knife from cutting all the way through, so the potato holds together while baking instead of falling apart into loose slices
- Soaking the sliced potatoes in beer before baking adds a subtle malty flavor that plain water or a dry season wouldn't provide
- Alternating butter and cheese in every other slice, rather than filling every cut, keeps the potato from becoming overly saturated with fat while still distributing flavor throughout
- Adding the cream and cheddar only in the final 15 minutes lets the cheese melt and brown on top without overcooking, rather than baking it the whole time and risking a dried-out topping
Scalloped Hasselback Potatoes
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
1 hour
Cook Time
1 hour 15 minutes
Calories
839
Try this recipe for grilled Hasselback potatoes: an irresistibly cheesy, creamy, and buttery take on a classic dish. Our recipe will have you using two different cheeses, cream, and other savory ingredients to make it a truly scrumptious experience!
Ingredients
- 4 russet potatoes
- 2 cans beer, Walnut River Brewing Company’s Warbeard Irish Red (optional)
- 1 cup unsalted butter, sliced into very thin pats
- 4 oz Asiago cheese, sliced very thin
-
Extra Virgin Olive Oil
-
Jack's Gourmet Seasoning
- 1/4 cup heavy cream
- 4 oz sharp cheddar, grated
- Crème fraîche (or sour cream)
- 2 tbsp fresh chives, minced
Directions
- Preheat your Yoder Smokers YS640 to 400°F, set up for indirect grilling.
- Place a potato on your work surface. Place wooden spoons on either side of the potato. Slice straight down from the top until you hit the spoons (so you don’t cut all the way through). Continue making these cuts every 1/4” down the entire potato. Repeat with the remaining potatoes.
- Place the potatoes, cut side down, in a shallow container. Pour the beer over the potatoes and soak for 30-60 minutes.
- Remove from beer. Insert a thin pat of butter in one of the first cuts. Skip a cut then insert a slice of Asiago cheese. Continue alternating until you reach the other end. Repeat this with the remaining potatoes.
- Drizzle a small amount (about one tablespoon) of olive oil over the top of each potato. Season the potatoes liberally with Jack's Gourmet Seasoning. Place the potatoes on a sheet pan. Place them on the second shelf of the cooker.
- Bake the potatoes until they are tender all the way through, about 60-75 minutes. Then, drizzle the top of each potato with one tablespoon of heavy cream. Top the potatoes with the grated cheddar cheese. Bake an additional 15 minutes. Remove and serve topped with crème fraîche and fresh chives.
Placing a wooden spoon on either side of the potato stops the knife from slicing all the way through the potato. This allows the potato to hold together while cooking, and leaves more surface area exposed for additional texture and the opportunity to season more of the potato.
Just for fun, let’s soak our potatoes in beer. Because, why not? By the way, we’re pretty excited about Walnut River Brewing Company canning a couple of their killer beers, and making them available for us to take home anytime! We’re using their Warbeard Irish Red.
Cheese and butter and cheese and butter and chees…
Jack's Gourmet Seasoning is the perfect rub for the job. It does well on vegetables and meat, as well, but it was made for the potato.
A little cream and cheddar added to finish the cook.
Recipe Note
Recipe FAQ
Why place wooden spoons on either side of the potato before slicing?
The spoons stop the knife before it cuts all the way through, so the potato holds together as one piece while it bakes, rather than falling apart into separate slices.
Why soak the sliced potatoes in beer before seasoning and baking them?
The beer soak adds a subtle malty flavor to the potato that plain water or seasoning alone wouldn't provide, working its way into the cuts during the 30-60 minute soak.
Why alternate butter and cheese in every other slice instead of filling every single cut?
Skipping every other cut distributes both flavors throughout the potato without oversaturating it with fat, which packing every slice with butter and cheese would risk.
Why add the cream and cheddar only for the final 15 minutes of baking?
Adding them late lets the cheese melt and brown properly without overcooking or drying out, rather than baking the potato with the cheese on top for the full hour-plus cook time.
How do I know when the potatoes are actually done?
Check that they're tender all the way through with a knife or skewer, about 60-75 minutes at 400°F, before adding the cream and cheddar for the final bake.
How indoor-friendly is this recipe?
5 out of 5 — this bakes in a regular oven exactly the way it does on the grill; the pellet grill is only being used as an outdoor oven, not for smoke or char.
Recipe Highlights
Spoon-guided slicing: Keeps the potato intact while creating separated layers.
Beer soak: Adds subtle malty flavor before baking.
Alternating fillings: Balances flavor without oversaturating the potato.
Late-added cream and cheddar: Melts and browns without overcooking.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 17.75 oz
- per serving
- Calories
- 839
- Carbs
- 44 grams
- Protein
- 20 grams
- Fat
- 60 grams
- Sodium
- 618 milligrams
