HASSELBACK ROAST POTATO CASSEROLE

By charlotteh371

Ingredients

• 3 TB salted butter, melted
• 3 TB extra virgin olive oil
• 4 lbs russet potatoes, washed and peeled
• 1 medium onion, chopped
• 5 cloves garlic, chopped
• kosher salt and freshly ground black pepper
• 1/2 cup freshly shredded parmesan cheese
• 3 TB thinly sliced green onions

Preparation

Step 1

INSTRUCTIONS
Preheat oven to 375F with rack on middle position. In a bowl, whisk together the melted butter, olive oil, and 1 1/4 tsp kosher salt + 1/2 tsp freshly ground black pepper. Brush bottom of a 9-inch baking dish with a bit of butter mixture; set the remaining mixture aside.
Slice potatoes thinly and evenly cross-wise (for fastest and most even results, use a mandolin to slice potatoes. A sharp knife will work, too.)
Arrange potato slices upright (vertically and somewhat tightly) in prepared dish. Wedge chopped onions and garlic throughout potatoes. Brush with butter mixture, reserving 1/4 cup for later.
Bake 1 hour uncovered. Brush on the reserved 1/4 cup butter mixture and continue baking another 30 minutes until top is lightly browned. If it starts browning too quickly, cover loosely with foil.
Sprinkle top with shredded parmesan cheese and green onions. Bake 5-10 minutes until cheese is golden and melted. If desired, sprinkle top with a light dusting of kosher salt and black pepper. Serve immediately.