Scalloped Hasselback Potatoes

Scalloped Hasselback Potatoes RecipeTK-Blog-Scalloped-Hasselback-Potatoes-11

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 Blend

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The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter.
Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. If you’re scared of cutting too far, a good technique is resting the potato in a wooden spoon. The spoon will actually prevent you from going all the way through!

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Cut up your butter. Using super cold butter makes it easier to slice and to shove in the potato. I recommend sticking it in the freezer for bit.

Then do the same with the Parmigiano-Reggiano. No freezer tip for this one. It’s fine as is.

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Next, open the potatoes’ crevices and shove the Parmesan and butter, alternating between the two.

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Transfer them to a baking sheet and season with salt and pepper. (I skipped the pepper.) Drizzle a little olive oil on top of the potatoes and they’ll be good to go.

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After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. I found mine were done more at the hour mark.   When they’re done baking, you’re still a few minutes away from cheesy gloriousness! First you drizzle the heavy cream a top the potatoes.

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And then add the shredded cheddar and bake for an addition 10-15 minutes.

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They’ll come out looking all cheesy and inviting. Like this.

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