When I saw this recipe over at A Cozy Kitchen I found myself printing it out immediately. It wasn’t a question of should I make these potatoes, it was a question of when. Just look at the ingredients. Potatoes, butter, lots of cheese, and cream. How could it not be heavenly? They were as good as I imagined, if not better. Now I know this side dish is ridiculously indulgent, but that’s why you only make it every once in a while. And why you share. The recipe says it serves two but you could turn that into four and still be satisfied.
Taste: SO so so rich, salty, slightly garlic-y, and all around sublime.
Texture: Like the cheesiest, creamiest, most wonderful baked potato you’ve ever had.
Ease: As long as you have a knife and an oven, this recipe if pretty easy.
Appearance: Look at all that beautiful browned, bubbly cheese!!
Pros: Ridiculously delicious. Pretty easy too. If you wanted to serve more than 2 this recipe could easily be doubled, tripled, or quadrupled.
Cons: Definitely not an everyday side dish.
Would I make this again? Yes, for a special occasion.
How to make Scalloped Hasselback Potatoes
- 2 baking potatoes, scrubbed clean
- 2 tablespoons butter, thinly sliced
- 1 piece (about 2-inches long) Parmesan cheese, thinly sliced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 2 teaspoons olive oil
- 1/4 cup heavy cream
- 1/4 cup shredded cheddar cheese
Preheat oven to 400 degrees F.
Place a potato on its flattest side on a cutting board. If your potato is too unstable, slice a thin piece off the bottom to prevent it from rolling. With a thin knife, cut slices into the potato, being careful not to cut all the way through.
Alternate the slices of butter and Parmesan, stuffing them between the potato slices. Season the potato with garlic powder and salt. Drizzle with olive oil. Bake for 45 minutes.
Remove from oven and drizzle heavy cream. Top with cheddar cheese. Bake for an additional 10-12 minutes more, until cheese is bubbly and browned.
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