Caramelised onion + cream cheese hasselbacks
Next level oozy garlicky hasselbacks
I’m a sucker for a caramelised onion, so I had to incorporate that into a crispy, fluffy and cheesy hasselback, oozing with flavour and texture. It really is a delight for the senses. I’ve come to realise that this book is just an expose of all my not-so-guilty pleasures.
Tell me more about these hasselbacks…
Now, a classic hasselback potato is already doing a lot of heavy lifting. You’ve got crisp edges, fluffy middles and that dramatic fan shape that makes people think you’ve put in far more effort than you actually have. But this version? This one is absolutely smothered, and I mean SMOOTHERED in caramelised onions, garlic butter and cream cheese. And then, just when you think that’s enough… we add more. Because why wouldn’t you?
The thin slices get beautifully golden and crisp on top, while the inside stays soft and fluffy. As the potatoes bake, the caramelised onions melt into the gaps, the garlic butter seeps into every layer, and the cream cheese turns into a rich, savoury sauce that clings to the potato like it was always meant to be there. It’s comforting, indulgent, and deeply satisfying, the kind of dish that makes you close your eyes on the first bite.
This is also one of those recipes that absolutely took off over on Instagram and TikTok, which tells me two things: people love potatoes (correct), and people love caramelised onions and garlic (also correct). Thousands of you have made this already, so consider this your official sign to get involved if you haven’t yet.
Grab your baking potatoes
I usually use a good baking potato for these beauties, something big enough to really fan out and hold all that glorious filling. But if you fancy something a bit smaller (or just want an excuse to eat more than one), you can absolutely make these with smaller potatoes too. I like to call them snacklebacks, cute, snack-sized hasselbacks that are dangerously easy to keep picking at. Why not try my garlic snacklebacks or maple bacon snacklebacks?
Serve them as a side, a centrepiece, or honestly just eat them straight from the tray. I won’t judge.
Tips to upgrade even further
Make them extra crispy: Baste generously with garlic butter throughout cooking. There can never be too much garlic.
Want more cheese? Add a little cheddar or sprinkle of parmesan on top alongside the cream cheese.
Feeding a crowd? These are perfect for sharing, just double up and don’t hold back. Or pop mini ones in the air fryer to cook a little quicker.
Is this recipe in your book?
It absolutely is! This recipe is an exclusive from The Potato Book. I know, I’m spoiling you. And, if you like what you see (and there are another nine recipes from the book hiding on my website), you can grab your copy of The Potato Book and dive into full potato obsession mode.
Trust me, once you make just a couple of these potato recipes, there’s no going back to “normal” potatoes ever again. No bog standard roasties, lumpy mash or burnt chips. It’s pure beige heaven with a side of butter, garlic and usually a bit of bacon or cheese. What more could you possibly want? Get youself a little treat or gift someone the perfect recipe book.
Caramelised onion + cream cheese hasselbacks
By Poppy Cooks
https://www.poppycooks.com/recipes/caramelised-onion-cream-cheese-hasselbacks/
Ingredients
- 2 baking potatoes
- Neutral oil
- 4 onions, finely sliced
- 2 tablespoons light brown soft sugar
- 4 tablespoons white wine vinegar
- 2 tablespoons full-fat cream cheese (plain or herbed)
- 1 tablespoon butter
- 2 garlic cloves, minced
- Salt and black pepper
Metric
Imperial
Instructions
- Heat the oven to 200C/180C fan/400F/Gas 6.
- One potato at a time, lay the handles of two wooden spoons either side of the potato, then make vertical cuts all along the length so that you cut almost through, but the spoon handles stop you going through completely. Chopsticks will do a good job of this, too, if you have them.
- Get the potatoes into a baking tray and drizzle oil all over, rubbing it into those cuts. Heavily sprinkle the potatoes with salt and pepper, then place the baking tray on the middle shelf and bake the potatoes for 30 minutes, while you make the caramelised onions.
- Drizzle a little oil into a medium saucepan over a medium heat. When hot, add the onions and fry for 8 minutes, until they have taken on a little colour. Mix together the sugar, vinegar and 100ml of water and add this to the pan. Reduce the heat to medium-low and leave the onions to cook for 20-30 minutes, until golden, tacky and caramelised. Remove from the heat and leave to cook.
- Put half the cooked onions in a mixing bowl with the cream cheese and stir to combine. In another bowl, add the butter and garlic and mix well.
- Once the potatoes have been cooking for 30 minutes, spread a little of the oniony cheese filling between each cut, then dot over some garlicky butter. Return the potatoes to the oven for 15-20 minutes, until tender and crisp.
- Serve with the remaining caramelised onions as a base - cause who wouldn't want more?