Cheesy Hasselback Potatoes. In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat. Don't let those jazzy slices scare you. The simple trick is to place the potato between two wooden spoons and just start slicing.
You can cook Cheesy Hasselback Potatoes using 7 ingredients and 2 steps. Here is how you cook it.
Ingredients of Cheesy Hasselback Potatoes
- It’s 4 of russet potatoes, scrubbed well.
- It’s 4 tsp. of olive oil, divided.
- It’s 1 tsp. of coarse salt, divided.
- You need 4 oz. of sharp cheddar cheese, sliced into thin squares.
- Prepare to taste of salt and pepper,.
- It’s of Cooked crumbled bacon.
- It’s of Sour cream, for serving.
Simple to prepare, these hasselback potatoes look impressive and decadent with melted Cheddar cheese and a spinkle of paprika on top. These Easy Cheesy Garlic Hasselback Potatoes are easy to make, so tasty, and would be wonderful with just about any entree. Thinly slice each potato just about ¾ of the way through and tuck in thin slices of really cold butter. Spray potatoes and season with salt and pepper.
Cheesy Hasselback Potatoes step by step
Preheat the oven to 400°F. Use a sharp knife to cut slits into the tops of the potatoes. You want to cut nearly to the bottom, but not all the way through. Brush each potato with 1 tsp. of olive oil and sprinkle each with 1/4 tsp. Coarse salt. Wrap them in foil and bake until tender, about 50-60 minutes..
Once they're soft, take them out from the oven and unwrap them. Season the potatoes to taste with salt and pepper. Let them cool slightly, then place a piece of cheese into each slit and sprinkle the crumbled bacon over the top. Place them back into the oven for 5 more minutes, until the cheese is melted..
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get. Stir together the butter, olive oil, chives and some salt and pepper in a small bowl. Make small slits in each potato, like an accordion, making sure not to cut all the way through. Combine cheeses in a large bowl. Add cream, garlic, and thyme to cheese mixture.
