Name: Red, White & Blue Hasselback Potatoes in Gouda Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1+1/2 lb White Potatoes; 1+1/2 lb Red Potatoes; 1+1/2 lb Purple Potatoes; 2 Tablespoons Olive Oil; Kosher Salt & Freshly Ground Pepper; 3 Cups Heavy Cream; 1 Cup Vegetable Broth; 2 Cups Shredded Gouda Cheese; 1 Tablespoon Fresh Thyme Leaves, plus a few sprigs for garnish.

Making Hasselback potatoes has been on my list forever. But you know, I had to add some drama in the way of color and sauce. For the sauce, I had lots of Gouda cheese on hand, so Gouda Cream Hasselback Potatoes it is. Red, white, and blue patriotic potatoes for this Labor Day holiday weekend, smothered in Gouda cheese sauce, a nod to my German-Dutch border family.

What Are Hasselback Potatoes and How to Make Them Perfectly

Hasselback potatoes are the glamorous cousins of the baked potato. Originating in Sweden, this dish turns a humble spud into a fan-like masterpiece by slicing it thinly, but not all the way through. As the potato roasts, the slices fan out, creating crispy edges while keeping the inside soft and buttery. The result is a potato that’s not just delicious, but also stunning enough to steal the spotlight on any dinner table. Like these Gouda Cream Hasselback Potatoes.

Tips for Making Hasselback Potatoes Like a Pro

Choose the right potato. Russet or Yukon Gold potatoes work best because they hold their shape and get wonderfully crisp.

Use chopsticks as a guide. Place one on each side of the potato to stop your knife from slicing all the way through. This simple trick keeps the slices connected at the bottom.

Brush generously. Coat the potatoes with melted butter or olive oil before baking, and baste again halfway through. This step ensures golden, crispy edges.

Gouda Cream Hasselback Potatoes

Season in layers. Sprinkle salt, pepper, garlic, or herbs between the slices for maximum flavor.

Don’t rush the roast. Bake at a moderate temperature, around 200°C (400°F), to allow the inside to cook fully while the outside crisps up beautifully.

Get creative with toppings. After roasting, add shredded cheese, sour cream, or even bacon bits to take your Hasselback potatoes to the next level.

Hasselback potatoes are more than just a side dish—they’re a showstopper. With a little patience and the right technique, you can transform ordinary potatoes into an extraordinary centerpiece.

This Gouda Cream Hasselback Potatoes recipe is great for a party. Consequently, it feeds at least 12 people. However, it is easily cut in half. I love the mellow, nutty taste Gouda cheese adds to the cream sauce. Gouda is a popular cheese in Germany. Packages of shredded Gouda are easily found in supermarkets there. Not so much here in the USA. Feel free to swap out the Gouda for Swiss, mozzarella, or your favorite cheese variety.

The cream can also be swapped out for a reduced-fat version.

Gouda Cream Hasselback Potatoes

Red, White & Blue Hasselback Potatoes in Gouda Thyme Cream Sauce

Red, White & Blue Hasselback Potatoes in Gouda Cream Sauce

Course Side Dish

Cuisine American, German

Keyword Potatoes

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 12

Author Lora Wiley Lennartz

Ingredients

1+1/2 lb White Potatoes
1+1/2 lb Red Potatoes
1+1/2 lb Purple Potatoes
2 Tablespoons Olive Oil
Kosher Salt & Freshly Ground Pepper
3 Cups Heavy Cream
1 Cup Vegetable Broth
2 Cups Shredded Gouda Cheese
1 Tablespoon Fresh Thyme Leaves, plus a few sprigs for garnish.

Instructions

Preheat the oven to 400 degrees F. Brush a baking dish with oil or line a deep, rimmed baking sheet with aluminum foil, making sure the foil overlaps the edges.
Wash the potatoes and pat dry.
Use a sharp knife to make thin cuts in each potato from the short sides leaving about a 1/4 inch uncut at the base of each potato.
Arrange the potatoes in the baking dish or on the baking sheet. Brush the cut potatoes with the olive oil and season with kosher salt and freshly ground pepper.
Place the dish in the oven and bake for 20 minutes.
In a separate bowl, mix together the heavy cream and vegetable broth.,
Remove the potatoes from the oven and evenly pour the cream mixture over the tops of the potatoes. Use a brush to make sure the sauce gets into the crevices of the cut potatoes.
Distribute the shredded cheese over the top then sprinkle the fresh thyme over the cheese.
Return the potatoes to the oven and bake for another 30 minutes.
Remove from oven, season again with kosher salt and freshly ground pepper to taste. Garnish with thyme sprigs and serve.