Easy Recipe... Scalloped Hasselback Potatoes!

Recipe description:

Cheesy, creamy, potato-ey!

Prep Time: 10 Minutes

Cook Time: 1 Hour

Difficulty: Easy

Servings: 2

Ingredient:

• 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

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, or you can add a dollop of sour cream like this, They’ll be amazing.

Preparation Instructions

Preheat oven to 400ºF. Scrub potatoes.

You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Remove and serve!

Enjoy !

Recipe Source: Tasty Kitchen