Ham & Cheese Hasselback Potatoes

Traditional Hasselback potatoes are notorious for taking upwards of an hour in the oven to achieve a tender centre and crispy edges. This technique from Backyard Chef bypasses the lengthy bake by employing a hybrid cooking method: par-cooking the potatoes in the microwave before crisping them in a hot oven. For high-volume kitchens or quick-turnaround pub menus, this trick significantly cuts down ticket times while preserving the classic texture contrast of a soft, fluffy interior and crisp outer ridges.

To execute this successfully, select large, uniform baking potatoes. Slice them horizontally at regular intervals, taking care not to cut all the way through the base—using wooden spoon handles as guides on either side of the potato is an excellent kitchen hack to ensure consistency. The initial microwave blast softens the starch, allowing the slices to fan out naturally when exposed to the dry heat of the oven.

Stuffing and Assembly

Once the potatoes are par-cooked and have started to open up in the oven, they are ready for stuffing. Precision is key here; use thinly sliced cooked ham, folding the slices to fit snugly into each hasselback pocket. This ensures every bite contains a balance of meat, potato, and sauce rather than having large, clumsy flaps of ham burning on the outside.

A common pitfall is stuffing the potatoes while they are too cold or undercooked, which can cause them to split completely in half. Ensure the potato has softened enough to yield to the stuffing without breaking its base.

The Cheese Sauce Finish

Instead of simply melting grated cheese over the top, this recipe uses a classic cheese sauce to bind the ingredients together. A simple rouxRouxA cooked mixture of fat and flour used to thicken sauces and soups. of butter and plain flour is cooked out before milk is gradually whisked in to create a smooth béchamelBéchamelA classical French white mother sauce made from milk thickened with a roux.. Adding English or Dijon mustard provides a sharp, acidic counterpoint to the rich, mature Cheddar cheese, which is folded in off the heat.

Pouring this thick, velvety sauce over the stuffed potatoes before their final bake creates a bubbling, golden crust. A final scatter of grated Cheddar on top ensures a highly presentable, caramelised finish that holds up well under a pass lamp.