This potato dish takes all the best things about amazing potato recipes and puts them in one pan. Sweet, tender baby potatoes. Roasting for crisp exteriors and creamy interiors. Hasselback slices for extra texture and cuteness! A creamy savory sauce for flavor and dressing things up in the easiest way possible. This might just be *the* potato dish you need for the holidays!
For this recipe, we roast the baby potatoes which have been sliced in the hasselback style. While they’re in the oven, we make a really simple but flavorful sauce using pantry staples on the stovetop and then pour it in with the potatoes. Roast a bit longer, and you’re done!
Tips for Perfect Garlic and Thyme Hasselback Potatoes:
- Use uniformly sized potatoes. If you have a big variety of sizes, the smaller ones will be done much sooner than the larger ones. This means you will either have overcooked and dried out little potatoes with larger perfect ones, or perfect little ones and under-cooked larger ones.
- Ensure your potatoes are dry before roasting. This way, the oil stays on the skin promoting a crisp exterior, rather than sliding down the potato onto the pan.
- When making the slices in the potatoes, place the potato in a large serving spoon or between 2 chopsticks or skewers to use as a guide to ensure you don’t slice through the whole potato.
- When making the roux sauce, cook the flour and oil mixture until just a bit toasty so you don’t have a raw flour flavor in the final sauce.
- Whisk the roux sauce constantly to prevent lumps from forming and to help prevent burning.
- If you overheat the roux and it’s starting to burn, quickly pour it into a different pot.
- Use an olive oil you’ve tried before and really like. The potatoes are roasted in it and it’s part of the base of the sauce, so it’s flavor is important!
If you make these Scalloped Hasselback Potatoes, please let me know in the comments below and feel free to give it a rating! Also, I love connecting on Instagram where you can tag me in your creations using my recipes. I love seeing what you’re up to in the kitchen! Thanks for reading along and I hope you enjoy this recipe!
Vegan Garlic and Thyme Scalloped Hasselback Potatoes
For the Potatoes:
- 3 lbs baby potatoes
- 2 tbsp olive oil
For the Garlic Thyme Sauce:
- 4 tbsp olive oil
- 4 tbsp all-purpose flour
- 5 cloves garlic, minced
- 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme leaves)
- 11/2 tsp salt
- 2 2/3 cups unsweetened plant-based milk
- Preheat oven to 400°F. Lightly grease a large roasting pan or baking tray with sides that is large enough for all of your potatoes to sit in a single layer.
- Wash and dry the potatoes. Using a sharp knife, make slices into the potatoes width-wise, taking care not to slice through the bottom. Each slice should be about 1/8" thick. You can set the potato in a large serving spoon or between 2 skewers or chop sticks to use as a guide so you don't slice through the bottom.
- Place the potatoes on the baking sheet and brush them all over with 2 tbsp of the oil. Once they are coated and sitting with the sliced sides up, roast for 20 minutes. Remove from oven and rebrush with the oil that dripped onto the bottom of the baking pan, nudging the oil between the slices. Roast another 15 minutes.
- In the meantime, start the sauce. In a medium sized saucepan, heat the oil over medium heat. Whisk in the flour and cook for 2-3 minutes or until it smells very lightly toasted. Add in the garlic, thyme and salt. Slowly stream in the plant-based milk, whisking constantly so lumps don't form. Continuing to whisk constantly, bring the roux sauce to a simmer, cooking just until thickened and glossy.
- Pour the sauce into the baking pan with the hot hasselback potatoes, getting some of the sauce over the slices. Take care, it will sputter. Bake for 15 minutes, or until the sauce in the center is bubbly and the potatoes are fork tender in the middle. Let rest for 5 minutes before serving.