Ham & Cheese Hasselback Potatoes

These baked Hasselback potatoes with ham and cheese will be your new favorite treat!

These Hasselback-style potatoes are loaded with layers of smoky ham, melted Gruyère cheese, and fragrant herbs, making them a comforting and flavorful dish. Perfectly golden and crispy on the outside, they’re served with fresh arugula and cherry tomatoes for a vibrant, balanced finish.

These are incredibly easy to prepare and perfect as a side dish or a standalone meal when paired with a fresh salad. Follow the authentic English recipe and instructions by Chef Giorgos Tsoulis to make them perfectly every time.

If you don’t have Gruyère cheese on hand, you can substitute it with Fontina, Comte, Emmental, Cheddar or Swiss cheese.

Ham & Cheese Hasselback Potatoes

Giorgos Tsoulis

These Hasselback-style potatoes are packed with layers of smoky ham, gooey Gruyère cheese, and aromatic herbs, creating a dish that's both comforting and full of flavor.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine International

Servings 4 pieces

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 medium potatoes
• 200 g grated gruyere cheese
• 10 slices ham cut into quarters
• 100 g melted butter
• 10 sprigs of thyme leaves only, finely chopped
• 2 sprigs of rosemary leaves only, finely chopped
• salt
• pepper

For serving:

• arugula
• cherry tomatoes halved

Instructions

 

• Preheat the oven to 200° C/ 390° F, on convection mode.
• Wash the potatoes thoroughly to remove any dirt (without peeling them).
• Heat a pot with plenty of salted water and boil the potatoes for 15 minutes until they start to soften.
• Remove the potatoes from the pot and let them cool completely.
• Place the potatoes on a cutting board, placing 2 wooden spoons underneath the potatoes to prevent cutting through the bottom. Using a sharp knife, make slices into the potatoes without cutting all the way through.
• Place the potatoes in a baking dish, and insert a piece of ham into each slit.
• In a bowl, mix the melted butter, thyme, rosemary, salt, and pepper, and brush this mixture over the potatoes.
• Top with the grated gruyere cheese and bake for about 20 minutes, or until the potatoes are golden brown.
• Once the potatoes are done, serve them garnished with arugula and cherry tomatoes.

Notes

Chef’s tip: If you notice that the cooking time has passed but the potatoes are not fully cooked inside, cover them with aluminum foil and continue baking until soft.

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Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.