Crispy-edged, tender Hasselback potatoes slow-cooked with garlic butter and finished with plenty of melted cheese. They make an easy, comforting side dish for family dinners, holidays, or a cozy weekend meal.
Servings: 6
Prep Time: 15 minutes
Cook Time: 4–5 hours on HIGH or 6–7 hours on LOW
Total Time: about 5–7 hours
Ingredients
For the potatoes:
2½–3 lb baby Yukon Gold or small russet potatoes
4 tablespoons unsalted butter, melted
3 tablespoons olive oil
5 cloves garlic, finely minced
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
For the cheesy topping:
1½ cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 green onions, thinly sliced
Optional:
4 slices cooked bacon, crumbled
¼ teaspoon red pepper flakes
2 tablespoons sour cream for serving
Instructions
Prepare the potatoes
Wash and scrub the potatoes thoroughly. Pat them completely dry.
Using a sharp knife, make thin slices across each potato, about ⅛-inch apart. Do not cut all the way through. Leave the bottom intact so the potato stays together.
Tip: Place each potato between two wooden chopsticks while slicing. The chopsticks will stop your knife from cutting completely through.
Make the garlic butter
In a small bowl, whisk together the melted butter, olive oil, minced garlic, Italian seasoning, smoked paprika, salt, black pepper, and onion powder.
Coat the potatoes
Carefully brush the garlic butter mixture over each potato, working some of it between the slices.
Prepare the slow cooker
Lightly grease the bottom of a 6-quart slow cooker.
Arrange the potatoes cut-side up in a single layer if possible. If necessary, slightly overlap the potatoes.
Pour or brush any remaining garlic butter over the potatoes.
Slow cook
Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours, until the potatoes are completely tender when pierced with a fork.
Cooking time depends on the size of the potatoes.
Add the cheese
About 20–25 minutes before serving, sprinkle the cheddar, mozzarella, and Parmesan evenly over the potatoes.
Cover again and cook until the cheese is completely melted and bubbling.
Optional crispy finish
For more golden, crispy edges, transfer the cooked potatoes carefully to a baking sheet.
Place them under a preheated broiler for 2–4 minutes, watching closely, until the cheese is golden and bubbly.
Garnish and serve
Sprinkle with fresh parsley and green onions.
Add crumbled bacon, red pepper flakes, or a spoonful of sour cream if desired.
Serve immediately while the cheese is warm and gooey.
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 390 kcal
Protein: 12 g
Total Fat: 23 g
Saturated Fat: 11 g
Carbohydrates: 39 g
Fiber: 4 g
Net Carbs: 35 g
Sugar: 2 g
Sodium: 620 mg
Cholesterol: 45 mg
Nutrition will vary depending on the potatoes, cheese, butter, and toppings used.
Nut Information
Peanuts: None in the basic recipe.
Tree nuts: None in the basic recipe.
Dairy: Contains butter, cheddar, mozzarella, and Parmesan.
Gluten: Naturally gluten-free, but check packaged seasonings and cheese for cross-contact if necessary.
Egg: None.
Soy: Usually none, but check packaged cheese and seasonings.
For a strict nut-free diet, check all ingredient labels for facility or cross-contact warnings.
Helpful Tips
Choose potatoes that are similar in size so they cook evenly.
Don’t slice the potatoes completely through.
Fresh garlic gives the strongest flavor.
Don’t add the cheese at the beginning because it can become oily or overcook during the long cooking time.
Yukon Gold potatoes give a naturally buttery texture, while russets create softer centers with more pronounced edges.
For extra garlic flavor, add ½ teaspoon garlic powder to the butter mixture.
If the potatoes are very large, increase the cooking time as needed.
The broiler step is optional but gives the potatoes a much more attractive golden-cheesy finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven or air fryer until hot and the cheese is melted again.
Frequently Asked Questions
Q: Can I use russet potatoes?
A: Yes. Russets work very well and become fluffy inside. Yukon Gold potatoes are slightly creamier and buttery.
Q: Can I make these without cheese?
A: Yes. Simply omit the cheese and add extra garlic butter and fresh herbs for garlic Hasselback potatoes.
Q: Can I prepare the potatoes ahead of time?
A: Yes. Slice the potatoes several hours ahead and keep them covered in cold water in the refrigerator. Drain and dry them thoroughly before seasoning.
Q: Why aren’t my potatoes crispy?
A: A slow cooker creates a moist environment, so the potatoes won’t become truly crispy inside it. For crispy edges, finish them under the broiler or in an air fryer.
Q: Can I add bacon?
A: Absolutely. Sprinkle cooked, crumbled bacon over the cheese before serving.
Q: Can I use different cheese?
A: Yes. Monterey Jack, Colby Jack, Gruyère, pepper jack, or a cheddar-Mozzarella blend all work well.
Q: Can I make these spicy?
A: Yes. Add red pepper flakes, cayenne pepper, diced jalapeños, or pepper jack cheese.
Q: Can I cook these on HIGH?
A: Yes. Small potatoes generally take about 4–5 hours on HIGH, but start checking them early because slow cookers vary.
Q: What should I serve with cheesy Hasselback potatoes?
A: They pair especially well with roasted chicken, steak, pork chops, grilled beef, meatloaf, or a fresh green salad.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Grandma’s Cream Puffs – Light, Crisp & Creamy - October 17, 2026
- Easy Crockpot Creamy Garlic Parmesan Chicken - October 17, 2026
- Garlic Herb Roasted Potatoes - October 17, 2026
