It all started with a picture.
I saw this on Tasty Kitchen and David stumbled upon it.
And so we needed to try this.
These savory sides create a stunning presentation
and would be great for holidays or entertaining.
I've never had a regular hasselback potato before so
I can't compare taste/texture/quality to that.
I have, however, had scalloped potatoes before!
These have all of the ingredients of scalloped potatoes,
but don't quite end with the same ooey-gooey, cheesey consistency.
If you like your potatoes a little firmer this is a great way to do it!
First, scrub down your potatoes really well. Then carefully slice through the potatoes, far enough down to allow the potato to fan out, but not far enough to cut through.
Slice up one stick of unsalted butter and one small block of Parmigiana Reggiano.
It's easier to handle the butter slices if it's super cold
so stick it in the freezer for a few minutes first!
Alternating these, fill the slots in the potatoes.
Sprinkle with salt and pepper and drizzle with olive oil.
Bake at 400 for 45 minutes to 1 hour.
Pour heavy cream over potatoes and sprinkle generously with shredded cheese. Bake another 15 minutes or until cheese has browned on top.
Top with sour cream and serve!
If you want to maintain the beautiful presentation of the potato
but maybe incorporate more of the flavors put into it,
I would suggest cooking in a small, contained dish or even thickly wrapped foil.
Otherwise, the butter melts down into the pain and the cream runs off
(which makes a great topping!).
You could also use a smaller potato than the russets I used-
Yukon golds would work well!
They could probably bake up softer in the end.
For some reason, HEB only had crazy monster sized potatoes when I was there.
Read the full recipe here from Tasty Kitchen.