Hasselback potatoes, how quintessentially Christmas! Not only are some variety of potatoes always seen on everyones table during holiday parties, hasselbacks in particular are extra special.
You will see Hasselback potatoes roasted, such as my Rosemary + Garlic Mini Hasselbacks. Today though, I’m switching things up and sharing with you scalloped style roasted Hasselback potatoes. Served in the creamiest of dairy free sauces, YUM!
You will be roasting the potatoes until they’re fork tender but still slightly golden and crispy. Whilst they’re cooking in the oven, you’ll use that time to whip up your delicious dairy free white sauce. It’s super simple yet incredibly flavourful, now that’s the perfect combo right?! Once the potatoes are almost cooked through, you’ll pour over the white sauce and return your hasselbacks to the oven to cook further.
Infusing the fresh herbs into the white sauce is such a wonderful way to utilise them in this recipe, as opposed to sprinkling them on top after roasting.
Serve your creamy scalloped Hasselback potatoes as a side to your main dish. Absolutely perfect served during the holidays and on your Christmas menu!Print
Herbed Hasselback Scalloped Potatoes! Dairy free white sauce infused with fresh fragrant herbs. Poured over soft golden Hasselback style roasted potatoes! Absolutely perfect added to your Holiday and Christmas Day Menus!
- 12 (approx. 1kg) small-medium washed creme gold or Yukon potatoes, usually packaged in bags from the grocery section
- 1 Tbsp extra virgin olive oil
- Salt, to season
- Herbed White sauce
- 1 small handful fresh rosemary leaves
- 1 small handful fresh chives
- 1 small handful fresh curly or flat leaf parsley
- 50g (3 Tbsp) coconut oil
- 1/2 small (80g) red onion, peeled and thinly sliced
- 3 large cloves garlic, peeled and minced
- 3 Tbsp (35g) plain all-purpose flour, use gluten free plain flour if preferred
- 1 1/2 cups coconut or almond milk, alternatively use 1 x 400ml canned coconut milk
- 1/2 cup (125ml) vegetable stock
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
- Preheat oven to 200°C (400°F). Set aside a small-medium roasting pan with sides.
- Working widthways on the potatoes, carefully cut slits all the way along, approx. 1-2cm in thickness. Ensuring not to cut all the way through to the bottom.
- Place potatoes in roasting pan. Brush each generously with the oil. Season each with a little salt.
- Roast potatoes in oven for 25-30 minutes until fork tender.
- Meanwhile, make white sauce.
- Herbed White Sauce
- Roughly chop rosemary, chives and parsley together then set aside.
- Melt coconut oil in a medium size pan over a medium heat.
- Once completely melted, keep heat on medium and add sliced onion. Cook in oil until just translucent, about 2 minutes.
- Stir through minced garlic and cook for a further 2 minutes until garlic is fragrant and slightly golden.
- Add flour and use a wooden spoon to stir through, cooking gently for 1 minute on a medium heat.
- Gradually pour in milk, whilst mixing. Pour in vegetable stock. Continue to cook on medium heat, stirring, until sauce begins to thicken.
- Once it starts to thicken, stir through nutmeg and season with salt and pepper.
- Reduce heat to low and add chopped herbs, mix until well combined and sauce is thick and smooth. Remove from heat.
- When potatoes are fork tender, remove from oven.
- Pour white sauce over potatoes, filling up the roasting pan so the potatoes are sitting in the sauce. Making sure each potato has a generous amount of sauce on top.
- Return to oven and roast for a further 20 minutes until sauce begins to turn golden and bubble.
- Remove from oven and serve as a side to your main dish!
Store leftovers in an airtight container, refrigerated, for 2-3 days.