Hassel Bacon Potato Bake
There’s something magical about the way a potato can steal the show—and this Hassel Bacon Potato Bake proves it. With thin-sliced potatoes baked to perfection in a creamy, cheesy, bacon-laced sauce and topped with the punchy flavor of French onion soup mix, this dish transforms the humble spud into an irresistible main event or an epic side.
Why I Love This Recipe
This dish brings together all the best comfort food elements in one pan—crispy-edged potatoes, gooey melted cheese, smoky bacon, and savory seasoning. It’s not just easy to prep, it also looks impressive on the table, thanks to the fanned-out Hasselback slices that catch all that creamy goodness.
Whether I’m making it for a cozy family dinner, a holiday spread, or even game day, it always disappears fast—just like my Crockpot Nacho Dip.
Ingredients
- 4 large potatoes, thinly sliced Hasselback-style (¾ down, not all the way through)
- 1 packet French onion soup mix
- 6 strips bacon, cooked and crumbled
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or gruyère work beautifully)
- 2 tbsp butter, melted
- 1 tbsp fresh parsley, chopped (for garnish)
Swaps & Notes
- Potatoes: Russets or Yukon Golds work best.
- Cheese: Mix in mozzarella for a stretchier texture or use gruyère for nutty depth.
- Soup Mix: You can DIY with a blend of onion powder, garlic powder, parsley, and beef bouillon granules if you’re out.
- Add Heat: A pinch of red pepper flakes adds a nice kick.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Slice the potatoes Hasselback-style—use chopsticks on either side to prevent cutting all the way through.
- Brush the potatoes with melted butter, ensuring it seeps into the crevices.
- Sprinkle the French onion soup mix evenly over and between the potato slices.
- Pour heavy cream slowly over the top, letting it run into the gaps.
- Top with crumbled bacon, spreading it across and between slices.
- Cover the dish tightly with foil and bake for 45 minutes.
- Uncover, sprinkle shredded cheese across the top, and return to the oven.
- Bake an additional 15 minutes or until golden and bubbling.
- Garnish with parsley and serve warm.
Tips for Success
- Soak potato slices in cold water after slicing to remove starch for extra crispiness.
- Don’t skip the foil—it steams the potatoes before they crisp up.
- Let rest 5–10 minutes after baking so the creamy sauce thickens slightly before serving.
Serving Suggestions & Pairings
This creamy, savory bake is bold enough to be a main dish but also pairs beautifully with:
- Sheet Pan Quesadillas for a Tex-Mex twist
- Easy Turkey Wings for a Sunday soul food feast
- Dorito Casserole for a double comfort food combo
- A crisp green salad with vinaigrette to cut through the richness
- Drinks like a crisp cider, light lager, or iced rosemary lemonade
Storage & Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: In the oven at 350°F for 15–20 minutes or microwave individual portions.
- Freezing: Not recommended—dairy and potato texture will suffer.
More Recipes You’ll Love
If you loved this potato bake, you might also want to check out:
Final Thoughts
This Hassel Bacon Potato Bake is a guaranteed crowd-pleaser—rich, crispy, creamy, and totally addictive. It’s the kind of comfort food that makes people go back for seconds (and thirds). If you try it out, I’d love to hear how it went—drop your thoughts in the comments!
For more crave-worthy recipes and crowd-tested tricks, follow along at ChefManiac and never miss a bite.
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