Monday, 27 February 2012

• Scalloped Hasselback Potatoes

  This is a guest post by Kirbie's Cravings.
  

  I love hasselback potatoes. They are easy to make, they taste great and they have a fun presentation. My mini hasselback potatoes can be found here. I recently stumbled upon a recipe for scalloped hasselback potatoes, which combines the ingredients used for scalloped potatoes with the presentation of hasselback potatoes. Genius. 
  
  FH loves scalloped potatoes and orders the dish whenever we are at a steak house. So when I saw this recipe for scalloped hasselback potatoes, I immediately bookmarked it to make for him. These were easy to make and tasted great. They are a lot easier to make than regular scalloped potatoes too. They do take a while to bake, so schedule accordingly. You can view the full recipe here. 
  
  INGREDIENTS

  • 2 whole Golden Potatoes
  • 2 Tablespoons Butter
  • 1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
  • ⅛ teaspoons Garlic Powder
  • ¼ teaspoons Kosher Salt
  • 2 teaspoons Olive Oil
  • ¼ cups Heavy Cream
  • ¼ cups Cheddar Cheese Blend

  DIRECTIONS

  Preheat oven to 400ºF. Scrub potatoes.

  You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

  Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.

  Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

  Place back in the oven for 10-12 more minutes. Remove and serve!

  Would you try these potatoes? What is your favorite potato dish?

  • 5:30 PM
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