Scalloped Hasselback Potatoes

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.

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