Scalloped Hasselback Potatoes

By kdet

Ingredients

• 2 Russet potatoes, scrubbed
• 1 piece good-quality Parmigiano-Reggiano cheese (about 2″ long; try for a rectangular piece, versus a wedge), thinly sliced
• 4 T butter, chilled
• 1/4 heavy cream or half and half
• 1/2 C shredded cheddar cheese
• salt & pepper to taste
• olive oil (EVOO) for drizzling

Preparation

Step 1

Preheat oven to 400.
After you’ve washed and scrubbed your potatoes, set them on your cutting board. With a sharp knife, start on one end of the potato and make shallow cuts (do not cut all the way through) a few centimeters apart, continuing along the length of the potato.
Once your shallow cuts are made, go back through and deepen the slices, so that you’ve cut through about three-quarters of the potato (again, do not cut all the way through).
Collect your chilled butter (I suggest putting a stick of butter in the freezer for 15 minutes or so before you’re ready to use it) and cheese slices. Thinly slice the butter into pats.
Stuff the butter and cheese into the crevices, alternating between the Parmigiano-Reggiano and butter pats. If your butter isn’t cold enough, it may get a little smooshed during this part, and that’s okay.
Place potatoes on a baking sheet; season with salt and pepper. Drizzle potatoes with EVOO. Bake in the preheated oven for an hour.
Drizzle the cream over the potatoes and then top with the shredded cheddar. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is browned and melted.