Delicious Scalloped Hasselback Potatoes


Let’s find out how to make these fancy Scalloped Hasselback Potatoes full of cheese, butter and delicious cream. You will need: potato, butter, Parmesan, oil, garlic powder, and cream made from yogurt and some parsley, cheese. You will do it like this:

– 2 larger whole potatoes;
– 100 grams butter;
– 100 grams Parmesan cheese;
– vegetable oil;
– 60 ml heavy cream;
– 60 grams cheese, grated;
– salt;
– garlic powder;
– sour cream (optional).

1. Preheat the oven to 400 F (200 C);
2. Scrub the potatoes clean;
3. With a sharp knife, make slices across the potato, but be sure to stop until you reach its bottom;
4. Slice the butter and Parmesan.
5. Next, open the potatoes’ crevices and shove the Parmesan and butter, alternating between the two.
Tip: It helps to put butter in freezer for awhile until cutting it.
6. Put the potatoes onto an oiled baking sheet and drizzle a little oil on top of them.
7. Season with salt and garlic powder. You can be quite generous with salt.
8. Bake for about 60 minutes.
9. After 45 minutes, remove the baking sheet from the oven. Drizzle cream over the top and top with grated cheese. Any cheese you like.
10. Return the baking sheet to the oven for the last 15 minutes.

You can put sour cream, it gives a nice flavor and for a great lunch serve it with chicken and a little gravy.








Source: AllDayChic



  • Maricruz on said:

    Hi there, There’s no doubt that your blog could possibly be having internet browser compatibility problems. When I take a look at your blog in Safari, it looks fine but when opening in IE, it has some overlapping issues. I just wanted to provide you with a quick heads up! Apart from that, great site!

  • trish on said:

    I have made these they are wonderful! i ended cutting the slices to deep and wrecked a few potatoes —-until I had a brainwave I put 2 chopsticks on each side of the
    potato this made it much easier to cut down to the bottom but not slice it in pieces.

Post a new comment

Your email will not be published.
Submitting comment...