Reuben Hasselback Potatoes

Preheat the oven to 425 and line a baking sheet with aluminum foil for easy cleanup. In a small bowl, combine 3 tablespoons of melted butter, 1 tablespoon of olive oil, 2 cloves of minced garlic, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of mustard powder, stirring until combined. Set aside.

Wash and dry each potato, then place it between two wooden spoons or chopsticks to use as cutting guides. This simple trick keeps your knife from slicing all the way through, giving you those perfect Hasselback-style accordion cuts every time.

Place the potatoes on the prepared baking sheet. Brush them generously with the garlic butter, making sure to coat the tops well. Bake for 20 minutes, then baste again. Don’t worry if you can’t get between the slices at first — the potatoes will begin to fan open as they cook. Continue baking, basting every 20 minutes, until the potatoes are golden, and fork‑tender, usually about 50–70 minutes depending on their size.

While the potatoes finish baking, shred the Swiss cheese so it’s ready to melt beautifully into the hot, crispy slices.

Once the potatoes are fully baked, slice the corned beef into pieces that will fit neatly between the potato cuts. Gently tuck the corned beef into the openings — you can fill every slice, every other slice, or whatever spacing you prefer. The potatoes will be soft and fanned open at this point, making it easy to layer in all that savory goodness.

Add the shredded Swiss cheese to the tops of the potatoes and bake just until the cheese is melted and bubbly. Allow the potatoes to cool for a few minutes before adding the sauerkraut and Thousand Island dressing. This keeps the toppings fresh and lets the flavors settle beautifully into the warm, crispy layers.

Enjoy!

Love corned beef and Reuben recipes? Check out our Crockpot Corned Beef and Cabbage, Quick Sauerkraut-Style Cabbage, Reuben Corned Beef Casserole, and our Kimchi Reuben Sandwich.