Hasselback Potatoes

By cfinder

Ingredients

• 4 large russet potatoes cleaned well
• butter
• 1 lb gruyere (1/4 inch thick slices cut into 2" squares)
• 1 c milk
• 1 c sour cream
• nutmeg to taste
• 1/4 c prosciutto thinly slices and cut into ribbons
• 1/2 c parmigiano reggiano, finely grated
• 1/2 c panko bread crumbs
• salt and pepper
• 1/4 c chopped chives

Preparation

Step 1

Preheat oven to 350º. Butter baking dish and set aside. Microwave potatoes on high for 8-10 mins. Remove and set aside until cool enough to handle. Place a par-cooked potatoe horizontal on a cutting board. Using serrated knife, make slits in each potato leaving about 1/2" of the potato uncut on the bottom. Put two wooden spoons on both sides of the potato to guide your knife and prevent it from cutting through to the bottom. Repeat with remaining potatoes. Place the potatoes in the prepared baking dish. Cut the sliced gruyere cheese to fit into the cuts made in the potatoes and stuff all of the potatoes. Season with salt and pepper. Whisk sour cream, milk and nutmeg together and season with salt and pper. Pour mixture over potatoes. Combine the prosciutto, parmigiano reggiano and breadcrumbs in a bowl. Sprinkle over top of potatoes. Scatter the top of the potatoes with butter. Place in oven to bake 35-40 mins or until golden brown on top and the potatoes are cooked through and crispy. Remove and garnish with chives.