Hasselback Casserole
This vegan Hasselback casserole is the ultimate way to reinvent your potatoes: thinly sliced spuds rubbed in olive oil, garlic and warm spices, then stood upright and baked until golden and crispy on the edges. It looks like a showpiece Hasselback but skips the fussy fanned-out cutting, so it comes together in minutes and bakes into a crowd-pleasing side dish everyone asks about.
Whenever I think about the perfect side dish, potatoes automatically come into my mind. I know many people who tell me they are becoming tired of the usual way of having their potatoes — fried, mashed, cooked in the oven. I am here to tell you there is so much more to do with your potatoes! Whenever I bring out this beautiful dish, everybody is impressed, and I promise you will get the same reaction.
The classic Hasselback cut is quite hard to master, and since I like to keep things simple, my recipe has a small twist. Instead of scoring each whole potato, you slice them thinly and stand the slices upright in the dish, packed tightly together. You still get all those crisp, ruffled edges peeking out of the top, but without any of the delicate knife work. Just follow my recipe and you will get a really delightful side dish in no time.
What goes into this Hasselback potato casserole
The ingredient list is short and forgiving, but a few notes will help you get the best result:
- Potatoes: three large potatoes, peeled and sliced thinly. A firm, all-purpose or starchy variety holds its shape while the edges crisp up. The thinner and more even your slices, the crispier the finished dish.
- Olive oil and butter: two tablespoons of olive oil plus one tablespoon of melted butter. Use vegan butter to keep the dish fully plant-based, or dairy butter if that is what you have. The fat is what carries the spices onto every slice and drives the browning.
- Spices and aromatics: oregano, cumin seeds, paprika, chili, finely chopped garlic, and dried celery leaves. This blend is warm and savory without being overpowering, which is exactly what you want from a side.
- Nutritional yeast: one tablespoon of flakes adds a savory, lightly cheesy depth and helps the seasoning cling to the potatoes.
- Salt and pepper: to taste. Season generously, because potatoes soak up a lot of it.
How to make it, step by step
Preheat your oven to 200C and grease a baking dish with a little olive oil. Add the sliced potatoes to a large mixing bowl along with the olive oil, melted butter, oregano, cumin seeds, paprika, chili, nutritional yeast, dried celery leaves, chopped garlic, salt and pepper. Rub everything into the slices with your hands, trying to coat all of them evenly.
Now arrange the potato slices upright and tightly in the prepared dish, packing them in so they stand vertically. Transfer to the oven and bake for about 1 hour, until the tops are golden and the edges are crispy. Serve with some fresh herbs and your favorite sauce.
Why standing the slices upright works so well
Packing the slices vertically exposes the maximum surface area to the oven’s heat, so the thin top edges roast and crisp while the bodies of the slices stay tender inside. Tightly packing the dish also keeps the slices from drying out and helps them steam-then-crisp rather than curl up. Coating the potatoes in the oil-and-spice mixture before arranging them means every slice is seasoned all the way through, not just on top, which is the real secret to a casserole that tastes as good as it looks.
Tips for the crispiest golden edges
- Slice evenly and thinly. Even slices bake at the same rate, and thin edges are what crisp up into those ruffled golden tips. A mandoline makes quick, uniform work of it, but a steady knife is fine too.
- Do not skimp on the fat. The oil and butter are what brown the edges. If the tops look dry partway through baking, brush on a little extra.
- Pack them tight. Loosely arranged slices flop over and dry out. Wedge them in snugly so they stand upright and support each other.
- Give it the full hour. Potatoes need time to turn tender inside and golden on top. If your oven runs cool, check for that crisp edge before pulling the dish out.
- Finish with fresh herbs. A scatter of chopped parsley or oregano over the hot casserole wakes up all the warm spices.
If you love this technique, try the traditional version in my Hasselback potatoes recipe, or browse more healthy potato recipes for your next dinner.
What to serve with this potato casserole
This casserole is a side dish that plays nicely with almost anything, which is exactly why potatoes are such a classic. Serve it alongside a fresh, saucy main like my vegan roasted tomato risotto, or turn it into a comforting spread with a vegan green bean casserole for a cozy weekend table. When you are craving more potato in your life, my vegan loaded fries and loaded sweet potato skins are two more ways to shake up the routine.
Storing and making it ahead
Leftovers keep well in an airtight container in the fridge for up to 3 to 4 days. To bring back the crisp edges, reheat in a hot oven or air fryer rather than the microwave, which tends to leave the slices soft. You can also prep ahead: coat and arrange the slices in the dish, cover, and refrigerate for a few hours before baking, then add the dish to the oven when you are ready. For more make-ahead ideas, take a look at my collection of vegan casserole recipes.
If you make this Hasselback casserole, I would love to know how those golden edges turned out for you. Leave a star rating and drop a comment below with any spice swaps or sauces you paired it with — I read every one.
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Hasselback Casserole
Ingredients
- 3 potatoes large, peeled and thinly sliced
- 2 Tbsp olive oil
- 1 Tbsp butter melted; vegan or dairy
- 1 tsp oregano chopped
- 1 tsp cumin seeds
- ½ tsp paprika
- ½ tsp chili
- 1 Tbsp nutritional yeast flakes
- 1 tsp dried celery leaves
- 2 clove garlic finely chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 200C.
- Grease a baking dish with olive oil.
- In a large mixing bowl, add the potatoes and the rest of the ingredients.
- Rub the sliced potatoes with oil and condiments. Try to cover all of the slices.
- Arrange the potato slices upright vertically and tightly in the prepared dish.
- Transfer to the oven and bake for about 1 hour until golden and crispy on the edges.
- Serve with some fresh herbs and your favorite sauce.
Frequently Asked Questions
A Hasselback casserole takes the look of classic Hasselback potatoes — crispy, ruffled edges — but skips the fussy fanned-out cutting on each whole potato. Instead, you slice the potatoes thinly, coat them in oil and spices, then stand the slices upright and tightly in a baking dish. It bakes into a golden, crispy-edged side dish with far less knife work.
Yes, it can be fully vegan. The recipe uses olive oil, spices, garlic, and nutritional yeast, plus one tablespoon of butter that can be either vegan or dairy. Use vegan butter and the whole dish is plant-based. If you use dairy butter instead, the recipe becomes vegetarian rather than vegan.
Large, firm potatoes work best because they hold their shape while the thin edges crisp up. An all-purpose or starchy variety gives you tender centers and golden, crispy tops. Whatever you choose, peel them and slice them thinly and evenly so they bake at the same rate.
Standing the slices vertically and packing them tightly exposes the maximum surface area to the oven’s heat, so the top edges roast and crisp while the insides stay tender. Packing them in snugly also stops the slices from drying out or flopping over. It is what gives this casserole its signature ruffled, golden top.
Bake it at 200C for about 1 hour, until the tops are golden and the edges are crispy. If your oven runs cool, give it a few extra minutes and check for that crisp edge before pulling it out. Potatoes need the full time to turn tender inside and browned on top.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. To bring back the crispy edges, reheat in a hot oven or air fryer rather than the microwave, which leaves the slices soft. You can also assemble the dish a few hours ahead, refrigerate it covered, and bake when ready.
can you make this recipe without the yeast? is there something I can substitute for the yeast?
You can skip it. I add nutritional yeast for the cheesy flavor.
Made this recipe twice: with regular potatoes and sweet potatoes. Both are good, but I preferred the sweet potatoes. It’s a fantastic recipe. I sped the prep work by using the slider blade in my food processor.
I’ll try the sweet potatoes version. I’m intrigued. 😀 Thanks for the idea!
This looks delicious. I’m wondering if russet, idaho and yukon golds would be the best choice? Also, is your red sauce a type of ketchup or?
I honestly don’t know. I never learned the differences in potatoes, I just use red or white and that’s about it. For this recipe I used white with very thin peel, so I didn’t peel it I just washed them thoroughly. About the sauce, yes, it’s ketchup.
wow, never thought of making this type of recipe, so unique! Thank you for the inspiration, Ruxandra!
You’re very welcome! Glad you liked it!