Scalloped Hasselback Potatoes

By amberwherley

Ingredients

• Russet Potatoes
• Parmigiano -Regggiano
• Butter
• Heavy Cream
• Shredded Cheddar
• Sour Cream

Details

Adapted from pinterest.com

Preparation

Step 1

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!

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.

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


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 have drizzle the heavy cream atop the potatoes

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

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

Transfer them to your plate. Of course, you can serve them just like this. They’ll be amazing.

But isn’t everything better with a dollop of sour cream? Yes, yes I think so.