Hasselback potatoes are so easy to do and can be topped in a variety of ways, but this is a very indulgent way of doing them! Now if I am honest, I used a small amount of blue cheese because my kids aren’t too good with the stinky cheese – perhaps the smell reminds them of their runners!.

Potatoes are often overlooked but they are so versatile. I always think if I have eggs and potatoes in, I can create a meal. I always use roosters, they are my ideal spud!

With this recipe, you want to get the bacon super crispy, so make sure you grill them don’t fry them!

Prep time: 10 minutes

Cooking time: 1 hour approx.

Serves: 6 generously



6 large potatoes

6 smokey rashers

75 g blue cheese

150 ml milk

1 large tsp of plain flour

50 g butter

Salt and pepper

Olive oil



Step 1:

Turn your oven to 180 degrees. Take your potatoes and give them a good scrub. Dry them off with a piece of kitchen towel, just like a little spa for spuds.

Step 2:

Using a sharp knife, slice the potatoes about two thirds of the way through. Take care not to slice through them completely. The slices should be about 1 cm thick. Rub the spuds with a little olive oil, and season with salt and pepper. Pop them onto an oven tray and bang them in the middle of the oven for about an hour.

Now go put your feet up for a bit.

Step 3:

45 minutes later, lay your rashers flat on the grill pan and start grilling. Put it on a high heat so those babies crisp up. Set to one side when they are cooked.

Step 4:

In a large saucepan, gently melt the butter. When it is melted, add in the flour and mix, mix, mix until a paste is formed. Gradually add in the milk, whisking until all the lumps are gone. As you add the milk, it will start to thicken. It’s a slow process, so don’t rush it or you won’t get a nice, smooth sauce.

Crumble in the blue cheese, taste it each time you add more. When you have the desired cheesiness, season with salt and pepper.

Step 5:

Take out the potatoes. Smother them in blue cheese sauce and crumble those crispy rashers on top.

There you have it. No hassle involved with hasselback potatoes.

And yes, after I took the picture, I may have covered my potatoes in extra blue cheese sauce…