Hasselback Potato Casserole
Creamy on the inside and crispy on the outside, this hasselback potato casserole is the perfect blending of a hasselback potato with potatoes au gratin.
Servings: 8 servings
Calories: 313kcal
Ingredients
- 8 russet potatoes washed, peeled, and sliced ⅛ of an inch thick (keep the slices together)
- 1 tsp onion powder
- 5 tbsp salted butter melted
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp dried chives
- 3 strips bacon cooked and chopped
Instructions
- FIRST STEP: Preheat the oven to 375 degrees F.
- SECOND STEP: In a small mixing bowl combine melted butter, oil, onion powder, salt, pepper, and dried chives. Whisk to combine.
- THIRD STEP: Brush the bottom and sides of a 9-10 inch baking dish with some of the butter and oil mixture. Set aside.
- FOURTH STEP: Place the sliced potatoes vertically in the baking dish. Sprinkle the potatoes with salt and pepper and brush the remaining butter and oil mixture over the tops of the potatoes.
- FIFTH STEP: Place the baking dish in the oven and bake at 375 degrees F for 1 hour and 15 minutes uncovered.
- SIXTH STEP: While the potatoes are baking in the oven, fry the bacon in a medium skillet over medium high heat until crisp. Drain the cooked bacon on a paper towel lined plate and then chop into small pieces
- SEVENTH STEP: Remove the potatoes from the oven and sprinkle the bacon over the top of the potatoes. Brush additional butter from the bottom of the pan over the top of the potatoes. Place back in the oven for an additional 15 minutes, or until the potatoes are crispy on the top and tender on the inside.
- EIGHTH STEP: Remove from the oven and serve immediately.
Nutrition
Serving: 1g | Calories: 313kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 273mg | Potassium: 912mg | Fiber: 3g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 2mg