Hasselback Roast Potatoes Recipe with Cheese

Hasselback roasties with taleggio and thyme

  • serves 6 as a side
  • Easy

Taleggio is the ultimate Italian oozy, melting cheese – serve as an indulgent side to roast gammon or chicken or as a meal with a green salad


Try these hasselback potatoes with cheese then check out our best-ever hasselback potatoes, roast potatoes and dauphinoise potatoes.



  • Charlotte potatoes 1.5kg
  • thyme a few sprigs, plus extra to serve
  • garlic 3 skin-on cloves, bashed
  • olive oil 3 tbsp
  • taleggio 200g, rind discarded, and sliced
  • runny honey a drizzle


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Cut down into the potatoes at ½cm intervals, stopping before the knife goes all the way through. To make this easier you can sit a potato between two wooden spoon handles when cutting, preventing the knife going all the way down.

  • Step 2

    Put the prepared potatoes, thyme and garlic in a large bowl. Drizzle over the olive oil and season, then toss to coat. Tip into a non-stick roasting tin and cook for 30-35 minutes or until the potatoes are tender. Dot the taleggio on top of the potatoes then give them another 5 minutes to melt the cheese. Scatter with fresh thyme leaves and drizzle with a little honey before serving.

*This recipe is gluten-free according to industry standards

Check out more of our best roast potato recipes here...

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Nutritional Information

  • Kcals 345
  • Fat 13.9g
  • Saturates 6.3g
  • Carbs 41.7g
  • Sugars 3.5g
  • Fibre 5g
  • Protein 10.9g
  • Salt 0.7g