Best Cheesy Hasselback Potatoes Recipes

Cheesy Hasselback Potatoes image

Provided by Trisha Yearwood

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

4 tablespoons unsalted butter
1/4 cup olive oil
6 cloves garlic, minced or finely diced
6 medium Yukon potatoes, scrubbed and dried
Kosher salt and ground black pepper
1/2 cup shredded Parmesan

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.

Easy Cheesy Hasselback Potatoes image

Provided by TOOLBELT DIVA

Categories Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium baking potatoes (evenly-sized)
1 teaspoon salt
2 -3 tablespoons melted butter
2 -3 tablespoons chopped fresh herbs (ie parsley, chives, thyme, sage) or 2 -3 teaspoons dried herbs, of your choice
4 tablespoons grated cheddar cheese
1 1/2 tablespoons parmesan cheese

Steps:

Preheat over 425°F.
Peel potatoes, if the skin is too tough, otherwise just scrub and rinse them.
Cut potatoes into thin slices, but NOT all the way through. (Place a handle of a spoon or table knife along-side the potato to prevent the knife from slicing all the way.)
Put Potatoes in a baking dish; slightly fan out the slices.
Sprinkle with salt and drizzle with butter.
Sprinkle with herbs.
Bake potatoes (425 F) for about 50 minutes.
Remove from oven.
Sprinkle with cheeses.
Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside.
Check for doneness with a fork or skewer.

Nutrition Facts : Calories 205.8, Fat 8.8, SaturatedFat 5.5, Cholesterol 24.3, Sodium 710, Carbohydrate 27.6, Fiber 2.5, Sugar 1.2, Protein 5.1

Sheet-Pan Cheesy Hasselback Ham, Potatoes and Asparagus image

Provided by @MakeItYours

Number Of Ingredients 10

4 tablespoons butter, melted
2 cloves garlic, finely chopped
1/2 teaspoon pepper
2 lb boneless ham
6 slices Swiss cheese, cut in half
1/4 teaspoon salt
1 lb small new potatoes, quartered
1 bunch fresh asparagus spears, trimmed and cut in 2-inch pieces (about 1 lb)
1 tablespoon honey
2 tablespoons chopped fresh chives

Steps:

Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Place 12x10-inch piece of foil in center of pan.
In large bowl, mix 2 tablespoons of the butter, the garlic and 1/4 teaspoon of the pepper. Make 12 thin cuts in ham, leaving bottom 1/2 inch uncut. Place one halved slice of cheese in each cut. Brush ham all over with butter mixture. Place on foil in center of pan. Pull up all four sides of foil around ham. Cover ham tightly with another piece of foil. Roast 18 minutes.
In same large bowl, mix 1 tablespoon of the butter, the salt and remaining 1/4 teaspoon pepper. Add potatoes; toss to coat. Place potatoes skin sides down in single layer in pan around ham. Roast 26 to 30 minutes or until tender when pierced with knife. Remove from oven; stir.
Add asparagus and remaining 1 tablespoon butter to same bowl, and toss to coat; arrange in single layer in pan next to potatoes. Roast 12 to 15 minutes longer or until ham is heated through (140°F), potatoes are browned and fork-tender, and asparagus is tender. Remove foil from top of ham, and drizzle with honey. Sprinkle chives over entire pan. Spoon juices from ham over ham slices when serving.