Description
This Hasselback Potato Casserole is a beautifully layered dish featuring thinly sliced Yukon Gold potatoes baked with a fragrant mix of fresh herbs, garlic, melted butter, and topped with shredded Asiago cheese. The result is a crispy, golden-brown, and flavorful potato casserole that’s perfect as a comforting side dish for any meal.
Ingredients
Potatoes
- 7 pounds Yukon Gold Potatoes (thinly sliced using a mandolin)
Herbs and Seasonings
- 1 tablespoon fresh rosemary (minced)
- 1 tablespoon fresh thyme (minced)
- 2 tablespoons fresh sage (finely minced)
- 1/4 cup fresh parsley (finely chopped)
- 10 cloves garlic (minced)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Other Ingredients
- 12 tablespoons (1 1/2 sticks) salted butter
- 1 cup Asiago cheese (shredded)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Lightly butter or spray a 9-by-13-inch baking pan to prevent sticking and set aside.
- Boil Potatoes: Bring a large pot of salted water to a boil. Meanwhile, scrub the Yukon Gold potatoes under cold water thoroughly using a vegetable brush to clean them.
- Slice Potatoes: Using a mandolin or sharp knife, slice the potatoes into thin, even rounds about 1/8-inch thick.
- Parboil Potatoes: Place the sliced potatoes into the boiling water and boil for 3 minutes. Drain immediately and rinse under cold water to stop cooking. Lay the potatoes out on a large towel and gently pat dry to remove excess moisture.
- Arrange in Pan: Stand the potato slices vertically in rows inside the prepared baking dish, arranging them like poker chips until the dish is filled completely with tightly packed slices.
- Prepare Herb Butter Mixture: In a small bowl, combine the minced rosemary, thyme, sage, parsley, garlic, salt, and black pepper. In a separate microwave-safe bowl, melt the butter until fully liquid.
- Add Butter and Herbs: Drizzle half of the melted butter evenly over the potatoes. Then sprinkle the herb and garlic mixture throughout the layers by carefully separating the potato slices with your fingers, allowing the herbs to fall between them. Drizzle the remaining butter over the top of the potatoes. Finally, evenly sprinkle the shredded Asiago cheese over the entire casserole.
- Bake: Place the dish in the preheated oven and bake for about 1 hour or until the edges of the potatoes are crispy and golden brown. Rotate the pan every 15 to 20 minutes to ensure even cooking and browning.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly before serving to allow the flavors to set.
Notes
- Using a mandolin ensures uniform thin slices which help with even cooking and crispiness.
- Parboiling the potato slices briefly softens them for a tender finish while preserving their shape.
- Fresh herbs provide a vibrant and aromatic flavor, but dried herbs can be used in a pinch (reduce quantity to about one-third).
- To add extra richness, you can sprinkle a little Parmesan cheese along with the Asiago before baking.
- This dish pairs well with roasted meats, grilled vegetables, or can be served as a hearty vegetarian main when paired with a salad.
- Leftovers can be refrigerated and reheated in the oven to retain crispiness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
