Some dishes earn their place on the table because they are extravagant, but others become legends because they are simple, dependable, and impossible to stop eating. This old-fashioned casserole has that kind of staying power: humble pantry ingredients, a technique that turns everyday potatoes into something special, and a baked finish that feels a little more celebratory than standard scalloped or mashed potatoes. It is the sort of side dish that looks impressive without asking much from the cook, which explains why it has lasted through decades of family gatherings.
Serve this with roast chicken, baked ham, meatloaf, pork chops, or a holiday turkey dinner. Because the potatoes are rich with cream, butter, and cheese, I like to pair them with something simple and savory alongside a green vegetable such as green beans, broccoli, or a crisp salad to balance the plate.
Oven Baked 5-Ingredient Hasselback Potato Casserole
Servings: 6 to 8
Ingredients
2 1/2 pounds russet potatoes, peeled
Directions
1. Preheat the oven to 400°F. Butter or lightly grease a 9x13-inch glass casserole dish.
2. Slice the peeled potatoes into very thin rounds, about 1/8 inch thick, keeping the slices as even as possible so they cook at the same rate.
3. In a large bowl, toss the potato slices with the melted butter, minced garlic, 3/4 cup of the Parmesan, and the heavy cream until the slices are well coated.
4. Arrange the potato slices upright in tight rows in the prepared casserole dish. Pour any remaining cream mixture from the bowl evenly over the top.
5. Cover the dish loosely with foil and bake for 40 minutes. Remove the foil, sprinkle the remaining 1/4 cup Parmesan over the top, and continue baking for 25 to 35 minutes, until the potatoes are tender and the edges are deeply golden and crisp.
6. Let the casserole rest for 10 minutes before serving so the cream settles and the rows hold together more neatly.
Variations & Tips
For easier slicing: A mandoline makes quick, uniform work of the potatoes, but a sharp chef's knife is perfectly fine. Even slices are the main secret to getting the casserole tender all the way through without some pieces overcooking.
For extra browning: If the top is not as golden as you like at the end of baking, place the dish under the broiler for 1 to 2 minutes. Watch closely, since the Parmesan can go from browned to too dark very quickly.
Make-ahead tip: You can slice and assemble the casserole a few hours ahead, cover, and refrigerate it. Let it sit at room temperature for about 20 minutes before baking so the glass dish does not go straight from cold to hot.
Richer, more pronounced cheese flavor: Use finely grated Parmesan rather than coarse shreds so it melts more evenly into the cream and slips between the potato slices.
For a looser or firmer texture: If you want a more saucy casserole, add an extra splash of cream. If you prefer it firmer and more structured for serving, let it rest a full 15 minutes before spooning it onto plates.
