Scalloped Hasselback Potatoes Recipes

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with foil.
• In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat.
• Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper.
• Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.
• Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.

Steps:

• 1. Preheat oven to 400 degrees F. Line a baking sheet or pan with foil. Spray lightly with nonstick.
• 2. You want to thinly slice the potatoes but you don't want to slice all the way through the potato! It can help to place two wooden spoons on either side of the potato to help guide your knife from going all the way through but be careful on the ends (I almost sliced all the way through even with the spoons!)
• 3. Slice the frozen butter thinly. Working quickly, stuff each potato slice alternately with either butter or cheese. Place on baking sheet. Season each potato with the Garlic Bread Sprinkles, salt, and Parmesan. Drizzle a little olive oil over each potato.
• 4. Bake at 400 degrees F for 45 minutes. Remove from oven and drizzle each potato with the cream and top each potato with shredded cheese. Place back in the oven for about 10 minutes until cheese is melted and browned. Serve hot.

Steps:

• 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!

Steps:

• 1. Preheat oven to 400 degrees
• 2. Using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom.
• 3. Slice the chilled butter and Parmesan. Next, open the potatoes and shove the Parmesan and butter, alternating between the two.
• 4. Transfer the potatoes onto an oiled baking sheet and drizzle a little oil on top of the potatoes.
• 5. Season with salt and garlic powder. You can be quite generous with salt.
• 6. Bake for about 60 minutes.
• 7. After about 45 minutes, remove the baking sheet from the oven. Drizzle cream over the top and top with grated cheese. Any cheese you like.
• 8. Return the baking sheet to the oven for the last 15 minutes.
• 9. You can serve it with a dollop of sour cream.

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
• Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
• Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.