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


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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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