Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, cheesy hasselback potatoes. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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. The spoons will prevent you from cutting entirely through the potato.
Cheesy Hasselback Potatoes is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Cheesy Hasselback Potatoes is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook cheesy hasselback potatoes using 7 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Cheesy Hasselback Potatoes:
- Prepare 4 russet potatoes, scrubbed well
- Make ready 4 tsp. olive oil, divided
- Prepare 1 tsp. coarse salt, divided
- Take 4 oz. sharp cheddar cheese, sliced into thin squares
- Take to taste salt and pepper,
- Make ready Cooked crumbled bacon
- Make ready 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.
Steps to make Cheesy Hasselback Potatoes:
- 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.
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. 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. By combining a potato gratin with Hasselback roasted potatoes, we deliver the ultimate creamy-in-the-middle, crispy-on-top casserole.
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