Crockpot Hasselback Potatoes

Crockpot Hasselback Potatoes are a delicious and easy side dish that will impress everyone at your dinner table. These potatoes are sliced thinly to create a fan-like shape, allowing them to absorb flavors while cooking slowly in a crockpot. With the addition of melted butter, garlic, cheese, and herbs, they turn into a savory treat that’s perfect for any meal.

Why Make This Recipe

Making Crockpot Hasselback Potatoes is a great choice for several reasons. First, they are simple to prepare and require minimal effort. You can set them up in your crockpot and let them cook while you focus on other tasks. Second, they offer a unique twist on a classic potato dish, with a crispy texture on the outside and a soft interior. Lastly, they are versatile and can be customized with different toppings based on your preferences.

How to Make Crockpot Hasselback Potatoes

Ingredients

• 6 medium Yukon Gold or small russet potatoes
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded sharp cheddar cheese
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley or chives

Directions

1. Prepare the potatoes: Wash and scrub the potatoes well. Pat them dry. Using a sharp knife, make thin slices across each potato, stopping about 1/4 inch from the bottom so the potato stays intact. A pair of chopsticks placed alongside the potato can help prevent cutting all the way through.

2. Make the seasoned butter: In a small bowl, whisk together the melted butter, olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.

3. Coat the potatoes: Place the potatoes in the crockpot. Brush the seasoned butter mixture generously over each potato, working a little between the slices where possible.

4. Slow cook: Cover and cook on LOW for 6-7 hours or HIGH for 4-5 hours, until the potatoes are tender when pierced with a fork. Cooking time will vary depending on the size of the potatoes.

5. Add the cheese: During the last 20-30 minutes of cooking, sprinkle the cheddar and Parmesan over the potatoes. Cover again and let the cheese melt.

6. Finish and serve: Carefully transfer the potatoes to a serving dish and sprinkle with fresh parsley or chives. Spoon any remaining seasoned butter from the crockpot over the top before serving.

How to Serve Crockpot Hasselback Potatoes

You can serve these delicious potatoes as a side dish to complement roasted meats, grilled chicken, or even a vegetarian entrée. They pair well with a fresh salad or steamed vegetables, making for a balanced meal.

How to Store Crockpot Hasselback Potatoes

If you have leftovers, let the potatoes cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15 minutes or until heated through.

Tips to Make Crockpot Hasselback Potatoes

• Use a potato masher to help keep the slices evenly spaced while cutting.
• Feel free to experiment with different seasonings or cheese varieties.
• If you like extra crispy potatoes, broil them for a few minutes after cooking in the crockpot.

Variation

You can add different toppings to suit your taste. For example, try adding crumbled bacon, sour cream, or different types of cheese like mozzarella or feta for a unique flavor twist.

FAQs

1. Can I use other types of potatoes?
Yes, you can use other types of potatoes, but Yukon Gold or russet potatoes work best because they hold their shape well.

2. Can I cook these on high heat?
Yes, you can cook these on high heat for 4-5 hours if you’re short on time, although low heat is recommended for the best texture.

3. What can I serve with Hasselback potatoes?
They go well with any protein like grilled steak, chicken, or fish, and you can serve them alongside vegetables or a salad for a complete meal.

Crockpot Hasselback Potatoes

These delicious and easy Hasselback potatoes are cooked in a crockpot for a savory side dish that's perfect for any meal, featuring garlic, cheese, and herbs.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the potatoes

• 6 medium Yukon Gold or small russet potatoes You'll want potatoes that hold their shape well.

For the seasoning

• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

For the topping

• 1/2 cup shredded sharp cheddar cheese
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley or chives For garnish

Method

 

Preparation

1. Wash and scrub the potatoes well. Pat them dry. Using a sharp knife, make thin slices across each potato, stopping about 1/4 inch from the bottom so the potato stays intact.
2. A pair of chopsticks placed alongside the potato can help prevent cutting all the way through.

Make the seasoned butter

1. In a small bowl, whisk together the melted butter, olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.

Coat the potatoes

1. Place the potatoes in the crockpot. Brush the seasoned butter mixture generously over each potato, working a little between the slices where possible.

Slow cook

1. Cover and cook on LOW for 6-7 hours or HIGH for 4-5 hours, until the potatoes are tender when pierced with a fork.
2. Cooking time will vary depending on the size of the potatoes.

Add the cheese

1. During the last 20-30 minutes of cooking, sprinkle the cheddar and Parmesan over the potatoes. Cover again and let the cheese melt.

Finish and serve

1. Carefully transfer the potatoes to a serving dish and sprinkle with fresh parsley or chives.
2. Spoon any remaining seasoned butter from the crockpot over the top before serving.

Notes

If you have leftovers, let the potatoes cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through. Feel free to experiment with different toppings and seasonings.