By Tracey
Scalloped Hasselback Potatoes
from Tasty Kitchen
(Note: you can definitely double (triple, or whatever you need) to serve more than 2.)
Ingredients:
- 2 russet potatoes, scrubbed
- 2 tablespoons unsalted butter, very thinly sliced (freezing it first helps)
- small wedge Parmesan cheese, thinly sliced
- 1/8 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 2 teaspoons olive oil
- 1/4 cup heavy cream
- 1/4 cup shredded cheddar cheese
- sour cream and chives for garnish (optional)
Directions:
Preheat oven to 400 F.
Place the potatoes with their flattest side down – if necessary, you can take a small slice from the bottom so the potatoes are stable. Use a sharp knife to slice the potatoes at about 1/4-inch intervals – take care not to slice all the way through. Place the potatoes on a rimmed baking sheet.
Stuff the potatoes with the thinly sliced pieces of butter and Parmesan cheese, alternating between the two. Season the potatoes with the garlic powder and salt, then drizzle the olive oil over them.
Bake for 45 minutes to 1 hour, or until the potatoes are tender. Remove from the oven and drizzle the heavy cream over the potatoes, and top them with the cheddar cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and browned. Serve garnished with sour cream and chives, if desired.
