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Cheesy Pesto Hasselback Potatoes

Cheesy Pesto Hasselback Potatoes

Charlotte Hancey
Yukon gold potatoes are thinly sliced, baked to golden brown, then topped with homemade pesto and mozzarella. Simple, delicious, and elegant!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 6 large Yukon Gold potatoes, cleaned and patted dry
  • 1/4 cup butter, melted
  • 1/8 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Pesto

  • 2 cups fresh basil
  • 1/2 cup walnuts or toasted pine nuts
  • 3 cloves garlic
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon kosher salt
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 cup olive oil

Topping

  • 1 cup shredded mozzarella

Instructions
 

  • Preheat oven to 425 degrees.
  • Place one potato on a cutting board then place a wooden spoon on either side as a guide. Using a sharp knife, cut thin 1/8 inch slices down the potato, stopping at the wooden spoon. Leave about 1/2 an inch on ends unsliced. Place sliced potatoes in a baking dish or cast iron skillet.
  • Brush potatoes with melted butter. Drizzle with olive oil then sprinkle with salt and pepper.
  • Bake uncovered for 40 minutes.
  • Make the pesto by adding basil and walnuts to a food processor. Pulse until combined then add garlic, Parmesan, salt, and lemon juice. Pulse until combined well then drizzle in olive oil while processor is running. Continue processing until mixture is smooth. Add more olive oil if needed to reach desired consistency. Taste and add more salt if needed. Pour into a container and set aside.
  • After 40 minutes of baking, remove potatoes from oven and spoon a couple tablespoons of pesto over each one. Top each potato with mozzarella. Place back in oven and bake for an additional 5-10 minutes or until cheese is melted and bubbly.
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