Hasselback Potatoes with Rosemary and Gruyère

Hasselback potatoes with rosemary and Gruyère


This recipe for Hasselback potatoes with rosemary and Gruyère is a delicious and easy way to make potatoes that are full of flavour. The potatoes are roasted in the oven until they are crispy on the outside and fluffy on the inside, and then they are topped with a mixture of rosemary, Gruyère cheese and breadcrumbs. This dish is perfect for a side dish or a main course, and it can be easily adapted to suit your own taste.


– 6 large potatoes
– 2 tablespoons olive oil
– 1 teaspoon dried rosemary
– 1 cup (100g) Gruyère cheese, grated
– 1/2 cup (50g) breadcrumbs


1. Preheat the oven to 200C/400F/Gas 6.

2. Cut the potatoes into thin slices, being careful not to cut all the way through.

3. Drizzle the olive oil over the potatoes, and then sprinkle on the rosemary.

4. Bake in the oven for 45 minutes, or until the potatoes are tender and golden brown.

5. Remove from the oven, and top with the grated Gruyère cheese and breadcrumbs.

6. Serve immediately.

Potential changes & improvements

– If you want, you could add some other herbs to the rosemary, such as thyme or oregano.
– You could also use a different cheese, such as cheddar or mozzarella.
– For a more substantial dish, you could add some bacon or sausage.

What other food it works well with

This dish goes well with roasted meats or vegetables, and it can also be served as a main course with a salad on the side.

Common Mistakes

– One common mistake is to cut the potatoes too thin, which can cause them to fall apart during cooking.
– Another mistake is to forget to preheat the oven, which will result in the potatoes taking longer to cook.

Nutritional Information

– Serves 6
– Calories: 400
– Fat: 20g
– Saturated Fat: 8g
– Carbohydrates: 42g
– Sugar: 4g
– Fiber: 5g
– Protein: 12g
– Salt: 1.5g


– Potatoes
– Olive oil
– Rosemary
– Gruyère cheese
– Breadcrumbs

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