These Hasselback potatoes turn out amazing.
Check out what my pals over at Tasty Kitchen had to say about this recipe:
““Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually.”
I find this tid bit of information to be very interesting and informative.
Ingredients
2 whole Golden Potatoes
2 Tablespoons Land O Lakes Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons McCormick Garlic Powder
¼ teaspoons Morton Kosher Salt
2 teaspoons Bertolli Olive Oil
¼ cups Great Value Heavy Cream
¼ cups Kraft Cheddar Cheese Blend
Instructions
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!
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Quick Tip: Serve these potatoes are an appetizer or part of a meal.
Thank you to TPW for this great recipe.
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