Hasselback or "Swedish-style" potatoes

Hasselback or "Swedish-style" potatoes
Hasselback potatoes are cut into thin strips, leaving some of the flesh intact, to form a sort of puff pastry or "porte-feuilles". They are then baked in the oven, and topped with cheese and ham.

It's a simple recipe, and at the same time quite technical.
9,512 5/5 based on 1 reviews
Grade this recipe:

Last modified on: November 26th 2023

Keywords for this recipe:
For 4 potatoes, you will need:

Change these quantities to make: 2 potatoes 4 potatoes 8 potatoes 12 potatoes
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
53 min.1 hour1 hour 53 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 4 min.
Hasselback or "Swedish-style" potatoes
Wash and dry 4 potatoes.

You can peel them if you prefer, but it's not essential.

Stage 2 - 2 min.
Hasselback or "Swedish-style" potatoes
With a vegetable peeler or knife, make a dish under the potato, removing a slice.

We do this so that they are stable afterwards.

Stage 3 - 1 min.
Hasselback or "Swedish-style" potatoes
Place the potato, with the dish created in the previous step underneath, on a chopping board.

To make cutting easier afterwards, surround the potato with 5 mm-thick pastry blocks.
If you don't have any, use whatever you have on hand that is also around 5 mm thick: school rulers, "Chinese" chopsticks, etc.

Stage 4 - 4 min.
Hasselback or "Swedish-style" potatoes
Using a sharp knife, slice the potato from top to bottom along its entire length, until you reach the wedges.

Note that the beginning and end of the potato are too small to be protected by the wedges, and will be cut off completely.

Stage 5 - 12 min.
Hasselback or "Swedish-style" potatoes
Do this for all the potatoes.

Stage 6 - 12 min.
Hasselback or "Swedish-style" potatoes
Brush the potato slices with a brush dipped in clarified butter, and put a pinch of salt in each slit.

No secret, it's a bit time-consuming, but it's quicker with 2 people: one to spread the potato slices, and the other to add the pinch of salt.

Preheat your oven to 200°C (390°F).

Stage 7 - 40 min.
Hasselback or "Swedish-style" potatoes
Do this for all the potatoes, then place them on a sheet of baking paper on a baking sheet.

Brush the outside of each potato with butter, sprinkle evenly with salt and thyme, and bake at 200°C (390°F) for 40 minutes.

Stage 8 - 5 min.
Hasselback or "Swedish-style" potatoes
Meanwhile, cut 50 g Comté cheese and 2 slices ham into strips, then into small squares, approximately the diameter of the potatoes.

Stage 9 - 1 min.
Hasselback or "Swedish-style" potatoes
After 40 minutes, remove the potatoes, which should already be golden brown.

Stage 10 - 12 min.
Hasselback or "Swedish-style" potatoes
Divide the pieces of ham and cheese between the slits in the potatoes.

It's best to spread the chosen slit with a knife blade, insert the piece of cheese or ham, then remove the knife blade, holding the cheese or ham in place.

Here again, working in pairs is a very good idea.

Stage 11 - 20 min.
Hasselback or "Swedish-style" potatoes
Return the potatoes to the oven for 15-20 minutes.

Stage 12
Hasselback or "Swedish-style" potatoes
Serve on their own, or with a green salad, for example.
This 2-step cooking method takes a little longer, but you'll get much better results than with raw potatoes topped with cheese and ham before going into the oven.

This is a recipe that can be adapted to just about any taste: you can change the cheese and meat as you like. You could even replace the ham with vegetables, such as grilled zucchini slices.

If you prefer, replace the clarified butter with oil.
Enjoy immediately.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,981 Kcal or 8,294 Kj49 gr125 gr143 gr
99 %19 %12 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
236 Kcal or 988 Kj6 gr15 gr17 gr
12 %2 %1 %3 %
Per potatoes
Energetic valueProteins CarbohydratesFats
495 Kcal or 2,072 Kj12 gr31 gr36 gr
25 %5 %3 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 potatoes : 2.43 £
  • Per potatoes : 0.61 £

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
323K4 2 hours 30 min. July 4th 2018
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
486K5 49 min. July 27th 2013
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
300K3.8 21 min. February 21th 2011
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
2.7M 23.4 40 min. November 15th 2018
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
738K3.5 8 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page