Scalloped Hasselback Potatoes

Scalloped-Hasselback-Potatoes

More often, we need a quick way to make a delicious dinner when we finish running around the city all day long. And if you’re not a fan of the artificial frozen-dinners, you will love this recipe of scalloped Hasselback potatoes. A couple of minutes of preparation, about an hour to bake and in 5 easy steps, you’ll be feasting on a delicious dish. You will need:

• a few potatoes;
• cheese (like Parmigiano-Reggiano);
• butter;
• shredded cheddar;
• olive oil;
• organic heavy whipping cream;

Step 1: Scrub the potatoes clean. Use a knife to cut a few slices across each potato. Don’t cut them into full slices, rather make little pockets.
Step 2: Using a pack of butter straight from the refrigerator (so it isn’t soft and melted), cut little pieces, just like in the images. Apply the same technique to the Parmigiano-Reggiano.
Step 3: Fill the pockets of the potatoes with the pieces of butter and parmesan, alternating between the two.
Step 4: Put them into a baking sheet covered pan and add some salt and pepper, according to your taste. Drizzle a little olive oil on top and bake at 400º F for 45 – 60 minutes. Check from time to time to see they don’t burn.
Step 5: Pour some heavy cream, along shredded cheddar and place in the oven for an additional 10-15 minutes.

 

For more details and more great recipes follow the below link

TastyKitchen

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15 Responses to “Scalloped Hasselback Potatoes”

  1. kinetixratoon says:

    OMG I really have to try this, looks so tasty

  2. Iulia from Romania says:

    You can try also with bacon.. it’s delicious 🙂

  3. Mark says:

    If you lay the handle of a wooden spoon behind the potatoes when slicing, you will get good even cuts, without cuttung through the potatoes as the handle will stop the knife 1/2 an inch from the base

  4. AshleyR says:

    Awesome tip Mark!

  5. deborah says:

    I made these, but they much longer than the recipe to get soft. Did you use smaller potatoes ? the taste was good, but will allow more time to bake next time. Also, what do you mean by a baking sheet covered pan…a baking sheet or a pan with a cover, confused. Also if they needed to be covered that would explain the difference in baking times.

  6. Tracy says:

    Needs bacon!

  7. Bekah says:

    Made bacon bits for it and it needs to bake well more then an hour. I hit a little over an hour and a half going up to 475 with large patatoes. Covered with foil for one hour 15 min and then put cream and cheese and cooked uncover for 15 min. Hope that help some thy have had a little issues

  8. crm says:

    Used grated parmesean cheese and mixed it together with the salt and pepper and added a bit of garlic powder. I put the butter in the freezer until it was really cold but not frozen so it would hold up longer. To evenly distribute the seasonings down into the potato, I dredged the butter slices in the cheese mixture before inserting them into the potato. Turned out great!

  9. Tracy K says:

    Great idea crm!

  10. Nancy L says:

    I have made these but just with seasoning (garlic pepper) and butter and add the cheese after baked. I wrap mine in foil just like a normal baked potato. I like the wooden spoon idea because I have cut all the way thru. I will have to try the cheese during baking next time.

  11. Robin says:

    Thanks for the wooden spoon tip! Definitely going to try these this weekend.

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