I usually try and post something sweet on Fridays, but with my baking mojo still nowhere to be found, I’m going a different route today. These potatoes are every bit as decadent as any cookie or cupcake I could share with you, and like those things, is best served as an occasional treat. Imagine a potato, thinly sliced and stuffed with butter and cheese. That potato is baked until the outer skin is crispy, the inside is creamy and the cheese is melted and gooey. Sounds good, right? But wait, there’s more! Drizzle that potato with a little bit of heavy cream, top with more cheese and return to the oven to really put this over the top.
I’ve been yearning to try these potatoes for a while, and each time another blogger posted them, I made a mental note to fit them in my meal plan for the week. I’m not sure why it took me so long, but they absolutely lived up to all of the hype. As I was eating mine, it occurred to me that these potatoes might also be fun for the Super Bowl, maybe in lieu of twice baked potatoes? I garnished mine with sour cream and chives, but you could really put out any of your favorite potato toppings (bacon, perhaps?) for a party. These potatoes are pretty much guaranteed to be a hit with your friends and family!
(PS – If you’re a visual person, there are great step-by-step photos for putting the potatoes together here.)
Scalloped Hasselback Potatoes
from Tasty Kitchen
{Note: you can definitely double (triple, or whatever you need) to serve more than 2.)
2 russet potatoes, scrubbed
2 tablespoons unsalted butter, very thinly sliced (freezing it first helps)
small wedge Parmesan cheese, thinly sliced
1/8 teaspoon garlic powder
1/4 teaspoon kosher salt
2 teaspoons olive oil
1/4 cup heavy cream
1/4 cup shredded cheddar cheese
sour cream and chives for garnish (optional)
Preheat oven to 400 F.
Place the potatoes with their flattest side down – if necessary, you can take a small slice from the bottom so the potatoes are stable. Use a sharp knife to slice the potatoes at about 1/4-inch intervals – take care not to slice all the way through. Place the potatoes on a rimmed baking sheet.
Stuff the potatoes with the thinly sliced pieces of butter and Parmesan cheese, alternating between the two. Season the potatoes with the garlic powder and salt, then drizzle the olive oil over them.
Bake for 45 minutes to 1 hour, or until the potatoes are tender. Remove from the oven and drizzle the heavy cream over the potatoes, and top them with the cheddar cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and browned. Serve garnished with sour cream and chives, if desired.
Hello Tracey,
The presentation is gorgeous and the recipe sounds absolutely delicious. On Thursday nights, I make cookies and you’ve found a way to transform a boring potatoe into something magical.
Cooksploratrice (www.cooksploratrice.com)
I grew up eating these…and havent had one in about 20 years. Must change that!
These sound absolutely lovely! I NEED to try!
Always wanted to try this! 🙂
I’ve made hasselback potatoes twice before, in the more simple version. This, nowever, is magnificent.
yours turned out great. i tried to do this a few months ago and mine turned out nothing like yours! i need to try it again though.
Honestly, is there anything more satisfying than a potato? I’m in love.
🙂
ButterYum
Oh man – AMAZING. Love your mouthwatering posts Tracey. Is it bad that I want one of these potatoes for breakfast? Maybe if I throw in a side of eggs I can justify it.
Good guggamuggah! These look so good. I’m thinking they’ll be on my menu soon, with grilled porkchops.
Did you just say that you’ve lost your baking mojo? You’re like, my baking IDOL! You can’t have lost your mojo!
Not that I’m complaining, with a recipe like this one. Decadent is an understatement! I think you’re right – it would make a perfect Superbowl chili accompaniment.
Speaking of chili, you’ve posted a few chili recipes. Do you have a favourite – one that’s Superbowl worthy?
@Erica – Aw thanks, you’re too sweet! Not to worry, I’m still churning out baked goods, just not at quite as quick a pace as usual. I’m sure inspiration will strike soon, and the mojo will be back in full force 🙂
As for the chili, I really like the tequila lime variation (I’ll link it below). There’s a little bit of prep work, but once you get through that, the slow cooker handles the rest. Plus, you can just leave it in the slow cooker for the course of the party and let people help themselves!
http://bit.ly/rIasOC
These are so good. Made some several months ago and keep thinking I need to make them again. Thanks for the motivation.
Yours look delicious.
Oh yum! These look absolutely decadent! What a great side dish!
I’ve totally wanted these every time a blogger posts about them. Sadly I rarely made side dish recipes since I am cooking for one person. But I think they would be easy to scale down.
Oh my goodness… I want this in my belly, like, yesterday. I’ve seen so many Hasselback potato recipes, but this one takes the cake! My BF and I have been doing a lot of oven-baked potatoes recently, and I know we’d both totally love these! Will definitely try them soon1
I’d only heard of these within the last year or so. I’m not sure why I haven’t made them yet, they look great!
Yum. These are one of my favorite ways to make a potato!
This looks like potato nirvana. I would settle for this over a sweet treat any day. I will have to find a way to squeeze this into an upcoming meal.
Anything with buttered and creamy potatoes is comfort food for me. I love your post! Will try this weekend. Thanks!
Just about anything potato is a winner with me, and I think this is definitely in the winner’s circle!
You’ve got me craving these again! So delicious! And definitely a good idea for the Super Bowl – I’d prefer these over twice baked!
Nom Nom nomnom just made these, slightly undercooked my potatoes, bit good god they were yummy!
I’m glad you posted this. I saw these on pinterest a while back and then I heard mixed results from different people. I’m glad you liked it. I’ll have to try them one day.
Potatoes and cheeses….Mmm, not much gets better than that!
These look like such an awesome treat, and they’re prettier than twice-baked!
I’ll take these over sweets any day of the week! Especially since there is no baking mojo in my life. ever. i’m awful at it =)
These look decadent and delicious. I’ll be trying these soon..we’re all drooling!
Every time I see these potatoes I think how delicious they look, but yours are extra-special fabulous. Great work, Tracey!
These potatoes look gorgeous! I love the the way you have added the cheese and sour cream on top. Yummy!!!
These look so tasty… Can’t wait to give them a try!
I’ve seen a lot of hasselback potatoes, but these are stunning! I have featured your post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration…