Have you ever found yourself torn between the crispy edges of a roasted potato and the creamy, comforting decadence of a potato gratin? It’s a delicious dilemma to have. For years, I alternated between the two until I discovered the ultimate hybrid: the Hasselbacon Potato Bake.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Infuse the Cream
Step 2: The Hasselback Technique
Step 3: The First Bake
Step 4: Crisp and Golden

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I prepare this ahead of time?
Q2. Do I have to use white-skinned potatoes?
Q3. Can I use dried herbs instead of fresh thyme?

Creamy Hasselbacon Potato Bake: The Ultimate Cheesy Side Dish

Description
Ingredients

Infused Cream
Potatoes & Flavor Boosters
Cheese, Bacon & Herbs

Instructions
Notes
Nutrition
Did you make this recipe?

This recipe takes the visually stunning technique of “hasselbacking”—slicing potatoes into thin fans—and submerges them in a rich, garlic-infused cream sauce. But the secret weapon here isn’t just the technique; it’s the addition of French onion soup mix, which adds a savory, umami punch that penetrates deep into every slice. Topped with crispy bacon and melted cheddar, this dish creates a texture lover’s paradise: soft and tender on the inside, golden and crunchy on top. Whether you are prepping for a holiday feast or just want to elevate your Sunday roast, this Hasselbacon Potato Bake is guaranteed to steal the show.

Ingredients

To create this savory masterpiece, you will need a few simple but flavorful ingredients. The combination of fresh aromatics and pantry staples like the soup mix creates a complex flavor profile with minimal effort.

Ingredient	Amount/Quantity	Notes
Pouring Cream	375ml (1 1/2 cups)	Heavy cream or whipping cream for richness
Garlic Cloves	3 cloves	Peeled and smashed or sliced
Fresh Thyme	3 sprigs	Plus extra leaves for garnishing
White-Skinned Potatoes	6 medium	Unpeeled, washed thoroughly
Coles Cheddar	70g (2/3 cup)	Coarsely grated (or any sharp cheddar)
Middle Bacon Rashers	2 rashers	Rindless and finely chopped
French Onion Soup Mix	40g packet	The secret flavor booster
Fresh Chives	2 tbsp	Finely chopped for a fresh finish

Timing

This recipe requires a bit of patience in the oven to ensure the potatoes become perfectly tender, but the active prep time is surprisingly short.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: ~1 hour 35 minutes (Worth the wait for those crispy edges!)

Step-by-Step Instructions

Follow these steps to ensure your potatoes fan out perfectly and cook evenly in that delicious cream sauce.

Step 1: Infuse the Cream

Preheat your oven to 200C (400F) or 180C (350F) if using a fan-forced oven. In a small saucepan, combine the pouring cream, garlic cloves, and fresh thyme sprigs over medium heat. Let the mixture cook for about 3 minutes or until it is just starting to simmer. Remove from heat immediately, season generously with freshly ground black pepper, and set aside.

Why this matters: Letting the cream sit while you prep the potatoes allows the garlic and thyme oils to infuse the liquid, ensuring every drop of sauce is packed with flavor.

Step 2: The Hasselback Technique

Place one potato half, cut-side down, on a sturdy chopping board. Place a bamboo skewer running lengthwise on each side of the potato. Using a sharp knife, make thin vertical cuts across the potato. The skewers will stop the knife from cutting all the way through, keeping the base intact. Repeat this process with the remaining potato halves.

Tip: Aim for slices that are about 3mm to 4mm thick. Thin slices allow the cream to seep in, while thicker slices take longer to cook.

Step 3: The First Bake

Arrange the potatoes, flat-side down, in a large roasting pan. Sprinkle them with half of the grated cheese and half of the chopped bacon.

Now, grab your infused cream. Strain the cream mixture through a fine sieve into a jug to remove the garlic and thyme solids (they have done their job!). Add the French onion soup mix to the warm cream and whisk until well combined. Pour this savory mixture over the potatoes. Cover the pan tightly with aluminum foil. Bake for 40 minutes.

Check: The potatoes should be just tender when pierced with a fork after this stage.

Step 4: Crisp and Golden

Remove the foil from the pan. Sprinkle the potatoes with the remaining cheese and bacon. Return the pan to the oven and bake, uncovered, for a further 30 minutes. You are looking for the potatoes to turn golden brown and the bacon to crisp up.

Remove from the oven and sprinkle with fresh chopped chives before serving.

Nutritional Information

This dish is definitely an indulgence, perfect for special occasions. Here is an estimated nutritional breakdown per serving (based on 6 servings):

Calories: ~420 kcal
Fat: 28g (Saturated: 16g)
Carbohydrates: 32g
- Fiber: 3g
- Sugar: 3g
Protein: 10g
Sodium: 650mg (influenced by the soup mix and bacon)

Note: Nutritional values are estimates and may vary based on specific brands of ingredients used.

Healthier Alternatives

If you love the concept of a Hasselbacon Potato Bake but need to adjust for dietary restrictions, here are some smart swaps:

Lower Fat: Swap the pouring cream for evaporated milk or a mix of half-and-half and chicken broth. You will still get creaminess but with significantly less saturated fat.
Vegetarian: Omit the bacon entirely. To replace the smoky flavor, add a teaspoon of smoked paprika to the cream mixture or top with smoked almonds for crunch.
Lower Sodium: French onion soup mixes can be salty. You can make your own seasoning blend using dried onion flakes, onion powder, dried parsley, and a pinch of turmeric to control the salt level.
Sweet Potato Twist: Use sweet potatoes instead of white potatoes for a boost of Vitamin A and a lower glycemic index.

Serving Suggestions

This dish is rich and flavorful, so it pairs best with proteins and sides that can cut through the creaminess.

** The Main Event:** Serve alongside a perfectly seared steak or a roast chicken. The potatoes act as both a starch and a sauce element.
Greens: A crisp, acidic arugula salad with lemon vinaigrette or steamed green beans provides a necessary refreshing contrast to the cheesy potatoes.
Holiday Spread: This is a fantastic alternative to traditional mashed potatoes for Thanksgiving or Christmas dinner.

Common Mistakes to Avoid

To ensure your potato bake is perfect every time, watch out for these common pitfalls:

Slicing all the way through: If you slice through the potato, it becomes a gratin slice rather than a hasselback. Solution: Don’t skip the bamboo skewer trick!
Undercooking the potatoes: Hasselback potatoes take longer to cook than wedges because they remain whole. Solution: Do not remove the foil until the potatoes are tender in the center. If they are still hard after 40 minutes, bake covered for another 10 minutes.
Burning the garlic: We strain the garlic out for a reason. Solution: If you leave chunks of garlic in the cream during the high-heat roasting, they may burn and turn bitter. Infuse and strain!
Curdled Sauce: This can happen if the oven is too hot or the cream boils rapidly. Solution: Stick to the recommended temperature and ensure the soup mix is fully whisked in.

Storing Tips

Leftovers of this dish are delicious, though the texture changes slightly.

Refrigerate: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Reheat: For the best results, reheat in the oven at 350°F (175°C) for 15–20 minutes. This helps re-crisp the bacon and potato edges. Microwaving works but will result in a softer texture.
Freezing: It is generally not recommended to freeze potato dishes made with cream, as the sauce can split and become grainy upon thawing, and the potatoes may become mealy.

Conclusion

The Hasselbacon Potato Bake is more than just a side dish; it’s a conversation starter. It combines the rustic charm of unpeeled potatoes with the gourmet flavors of French onion and fresh thyme. By taking the extra minute to hasselback your potatoes, you create hundreds of little crevices for that delicious creamy cheese sauce to hide in.

Next time you are planning a dinner and want to impress, skip the mash and go for the bake. Try it out and let us know in the comments—did you stick to the classic cheddar or try a different cheese blend? We’d love to hear your feedback! Don’t forget to rate the recipe and subscribe to our blog for more comforting, flavor-packed recipes delivered to your inbox.

FAQs

Q1. Can I prepare this ahead of time?

Yes! You can slice the potatoes and arrange them in the pan earlier in the day. Keep them covered in the fridge. You can also infuse the cream ahead of time. However, pour the cream over the potatoes just before baking to prevent them from oxidizing (turning pink/brown).

Q2. Do I have to use white-skinned potatoes?

White-skinned or waxy potatoes hold their shape well, but you can also use starchy potatoes like Russets or Sebago. Starchy potatoes will result in a fluffier interior but may fall apart slightly more easily when serving.

Q3. Can I use dried herbs instead of fresh thyme?

Absolutely. If using dried thyme, reduce the amount to 1 teaspoon, as dried herbs are more potent than fresh. Add it directly to the cream when heating.