These mini scalloped hasselback potatoes are cheesy, creamy, slightly crisp and full of flavor. They make an elegant holiday side dish and are a playful twist on classic scalloped potatoes.
Here’s your holiday side dish for 2025!
These scalloped hasselback potatoes use petite Yukon Golds, sliced very thin, roasted until the edges crisp, then finished in a cheesy béchamel. The result is decadent, visually appealing and perfect for special meals.
They pair beautifully with roast chicken or any main you’re serving this season.
I love any version of hasselback potatoes. Larger hasselbacks with caramelized onions are already a holiday favorite here, but I wanted to experiment with miniature potatoes for a different presentation.
Yes—mini potatoes!
Slicing small potatoes very thin is a bit fussy, but the payoff is worth it: crisp, buttery edges and tender, slightly creamy centers that are irresistible.
This is not the easiest dish for feeding a large crowd—unlike a single large casserole, these individual potatoes take more hands-on time. Still, they’re fun to serve and impressive on the plate.
They’re a bit higher maintenance, but they taste fantastic.
Why you’ll love these mini scalloped hasselback potatoes
The potatoes aren’t drenched in sauce; they stay slightly creamy with a crisp, golden top—lighter than traditional scalloped potatoes.
They’re cheesy and rich without feeling overly heavy.
The individual portions are charming and fun to eat—kids and adults alike enjoy them.
They dress up a holiday plate and make a striking side for any celebration.
If you’re feeling playful, tuck a tiny pat of garlic butter or a sliver of cheese into some of the slices before baking, though the quick béchamel and grated cheddar already add plenty of flavor.
Hasselbacks are delightfully crispy on the outside and tender on the inside—think of them like dressed-up potato fries, but with more depth of flavor.
These bite-sized potatoes are buttery, cheesy and practically poppable—easy to serve and even easier to enjoy.
They complement a wide range of mains—roast poultry, beef, pork or vegetarian mains—making them a versatile addition to any menu.
Mini Scalloped Hasselback Potatoes
Scalloped Hasselback Potatoes
Yield:
4
to 6
45 mins
45 mins
1 hr 30 mins
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Ingredients
- 2 pounds petite Yukon Gold potatoes
- 1 tablespoon olive oil
- Kosher salt and pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ¼ teaspoon freshly ground nutmeg
- 1 cup freshly grated sharp cheddar cheese
Instructions
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Par-boil the potatoes: place them in a pot with cold water, bring to a boil, then reduce to a simmer for 8 to 10 minutes until just fork-tender. Be careful not to overcook. Drain and cool before slicing. You can par-boil ahead and refrigerate until ready to use.
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Position one potato on a cutting board and place two knives or chopsticks on either side to act as guides. Make thin slices from the top, stopping before you cut through the base. Repeat with all potatoes and arrange them in a single layer in a baking dish. Drizzle with olive oil and season with salt and pepper.
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Preheat the oven to 350°F (175°C).
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Make the béchamel: melt butter in a saucepan over medium heat. Whisk in the flour to form a roux and cook, stirring, for 3 to 4 minutes until golden and fragrant.
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Slowly stream in the milk while whisking constantly so the sauce thickens smoothly. Season with a pinch of salt, pepper and the nutmeg. Remove from heat and whisk in the grated cheddar until melted and smooth.
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Pour the cheese sauce over the arranged potatoes, making sure it seeps between the slices. Bake for 30 to 40 minutes, until the top is golden, bubbly and the potatoes are tender. Let cool slightly before serving and garnish with fresh herbs if desired.
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Ideal.