Hasselback Potatoes

So when I came across Hasslback Potatoes, I knew we were going to become fast friends. I couldn’t have been more correct.

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

Lets get to work!

Start slicing you potato but not all the way through from one end to the other.

Slice the butter and cheese into thin pieces. Alternate the butter and 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. Dance your way over to the oven and pop this dish in. Bake at 400 degrees for about 45 minutes ( depends on size of your potato ) till fork tender.

Yup… Remove from the oven and drizzle heavy cream over the potatoes.

Top with cheddar cheese. Place back in the for 10- 12 more minutes so your cheese is all melted.

Omg, yes my cheese is melted.

This recipe is a total winner. It’d be perfect as a main dish accompanied with a salad, or as a side dish to, say, roast chicken? Cosy and comforting, which is perfect for those chilly, brisk autumn evenings.

I dressed my potato up a little more with a dollop of sour cream and chives because I love to accessorize.

P.S. If you made Mini Hasselback Potatoes how fun would It be at your next Football Party…. You would be a winner!

Enjoy!