Scalloped Hasselback Potatoes
These scalloped hasselback potatoes combine the ingredients used for scalloped potatoes with the presentation of hasselback potatoes.
Ingredients
- 2 golden potatoes
- 2 tbsp unsalted butter, cut into thin slices
- 1 (2”-inch) long piece Parmigiano-Reggiano cheese, thinly sliced
- 1/8 tsp garlic powder
- 1/4 tsp kosher salt
- 2 tsp olive oil
- 1/4 cup heavy cream
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F.
- Using a sharp knife cut thin slices into the potatoes without cutting all the way through. You want the potatoes to be whole with the partial slices that you will stuff with the other ingredients.
- Alternating between the sliced butter and slices of cheese tuck them into the slices of the potato. Sprinkle the garlic powder and salt over the potato. Drizzle the olive oil over the top.
- Bake the potatoes for 45 minutes. Remove the potatoes from the oven and drizzle the cream over the top of each. Sprinkle the cheddar cheese over the top of each potato, too. Bake the potatoes for 10 to 12 minutes.
Notes
Recipe source: Tasty Kitchen
Serving: 1potato, Calories: 511kcal, Carbohydrates: 23g, Protein: 18g, Fat: 39g, Saturated Fat: 22g, Sodium: 862mg, Fiber: 4g, NET CARBS: 19
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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