Scalloped Hasselback Potatoes

These adorable mini scalloped hasselback potatoes are cheesy, creamy, a bit crisp and so flavorful. They are an excellent holiday side dish and taste incredible – a fun spin on the classic scalloped potatoes!

Here’s your holiday side dish of 2025!

These scalloped hasselback potatoes are made with mini gold potatoes, sliced super thin, roasted until crisp and then baked in a cheesy bechamel sauce. They are a decadent, delicious side dish that is beautiful too!

This is exactly what you can pair with your Christmas chicken!

I adore any version of hasselback potatoes. These big ones with caramelized onions? Heck yes. They are already a holiday staple around here. But somehow I got a bright idea to make hasselback potatoes with MINI potatoes.

Yes! Minis!

If that doesn’t sound wacky, I don’t know what would. Who would want to slice tiny little potatoes into super thin pieces, which is ultimately one of the most stressful dishes to make?

Me. That’s who.

Now because of that, this isn’t a dish I’d make if I was serving a large crowd. You know how you can make a giant pan of scalloped potatoes for a big gathering or potluck? This isn’t exactly that.

It’s more high maintenance, but it’s fun to eat and so delicious!

There are a few reasons why I love them:

The potatoes aren’t swimming in cream sauce, but they are slightly creamy with a crisp top. Doesn’t feel as heavy as scalloped potatoes.

They are also cheesy, so that’s a win.

The potatoes are super cute and adorable and they are fun to eat. My kids love them.

They make a holiday plate look extra pretty!

If you’re really feeling frisky, you can stuff something tiny into the mini hasselback potatoes. Like maybe a small slab of garlic butter or even a shred of cheese. But trust me, the quick bechamel is doing the work for us here.

Hasselback potatoes in general are so crispy on the outside and creamy on the inside. Almost like a french fry, but as a potato… with more flavor.

These are not only so super cute, but they are bite-sized, buttery and cheesy. I love that they are practically poppable!

And they will go with just about anything else you want to serve. Yum yum!

Mini Scalloped Hasselback Potatoes

Scalloped Hasselback Potatoes

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

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

Begin by par-boiling the potatoes. Place the potatoes in a pot of cold water. Bring it to a boil over medium heat, then reduce it and simmer for 8 to 10 minutes, until just fork tender – you don’t want them to fall apart. You can always do this ahead of time and store the potatoes in the fridge until ready to use! Let the potatoes cool before slicing.
Place one potato on a cutting board. Place 2 knives on either side – this allows you to slice the potato without cutting it the whole way through. Repeat with the remaining potatoes. Place all the potatoes in a baking dish in a single layer. Drizzle with the olive oil and sprinkle all over with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the butter in a saucepan over medium heat. Whisk in the flour to create a roux. Cook, stirring occasionally, until golden and fragrant, about 3 to 4 minutes.
Very slowly stream in the milk while whisking – streaming it in slowly is what will allow it to thicken. Add a pinch of salt and pepper along with the ground nutmeg. Turn off the heat and slowly stir in the cheese until it melts.
Pour the sauce over the potatoes. Bake for 30 to 40 minutes, until golden and bubbly and cheesy. Remove and let cool slightly before serving. Top with fresh herbs if desired.