Best Scalloped Hasselback Potatoes Recipes

SCALLOPED HASSELBACK POTATOES

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!

SCALLOPED HASSELBACK POTATOES

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.

SCALLOPED HASSELBACK POTATOES

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.

SCALLOPED HASSELBACK POTATOES

Steps:

• Step 1: Scrub the potatoes clean. Use a knife to cut a few slices across each potato. Don’t cut them into full slices, rather make little pockets. Step 2: Using a pack of butter straight from the refrigerator (so it isn’t soft and melted), cut little pieces, just like in the images. Apply the same technique to the Parmigiano-Reggiano. Step 3: Fill the pockets of the potatoes with the pieces of butter and parmesan, alternating between the two. Step 4: Put them into a baking sheet covered pan and add some salt and pepper, according to your taste. Drizzle a little olive oil on top and bake at 400º F for 45 – 60 minutes. Check from time to time to see they don’t burn. Step 5: Pour some heavy cream, along shredded cheddar and place in the oven for an additional 10-15 minutes.