Scalloped Hasselback Potatoes Recipe
Most people only associate Maine with lobsters (and occasionally blueberries and whoopie pies), but Maine is one of the top ten states in terms of growing potatoes. Idaho gets all the name recognition, but let me tell you as someone who grew up in Maine and worked every potato harvest until I left for college: Maine potatoes kick some serious butt.
As you can probably imagine, when a food item is so widely available and tied into the economy, you eat a whole lot of them. I was pretty sure I’d had potatoes served in every way imaginable. Baked potatoes, mashed potatoes, french fries, crash potatoes, potato cakes, tater tots, hash browns: seriously, this could turn into the Bubba Gump moment of the potato world.
Then I saw this recipe for Scalloped Hasselback Potatoes over on Tasty Kitchen Blog. Had I had scalloped potatoes? Yes. Hasselback potatoes? Yes. But together? No, but I knew we could remedy that!
They’re pretty easy to make and not as time-consuming as you might think to look at them. We served ours as a main course with a side salad, but I think they’d also be great with a nice steak. Scalloped Cheddar & Parmesan Hasselback Potatoes You’ll need:
- 2 Russet potatoes, scrubbed
- 1 piece good-quality Parmigiano-Reggiano cheese (about 2″ long; try for a rectangular piece, versus a wedge), thinly sliced
- 4T butter, chilled
- 1/4 heavy cream or half and half
- 1/2 C shredded cheddar cheese
- salt & pepper to taste
- olive oil (EVOO) for drizzling
To assemble:
- Preheat oven to 400.
- After you’ve washed and scrubbed your potatoes, set them on your cutting board. With a sharp knife, start on one end of the potato and make shallow cuts (do not cut all the way through) a few centimeters apart, continuing along the length of the potato.
- Once your shallow cuts are made, go back through and deepen the slices, so that you’ve cut through about three-quarters of the potato (again, do not cut all the way through).
- Collect your chilled butter (I suggest putting a stick of butter in the freezer for 15 minutes or so before you’re ready to use it) and cheese slices. Thinly slice the butter into pats.
- Stuff the butter and cheese into the crevices, alternating between the Parmigiano-Reggiano and butter pats. If your butter isn’t cold enough, it may get a little smooshed during this part, and that’s okay.
- Place potatoes on a baking sheet; season with salt and pepper. Drizzle potatoes with EVOO. Bake in the preheated oven for an hour.
- Drizzle the cream over the potatoes and then top with the shredded cheddar. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is browned and melted.
If you accidentally slice all the way through a potato, don’t worry; it’s not ruined (see above; I broke one and it turned out just fine). Just set the ends next to each other on the baking sheet; the cheese will help glue them together somewhat for visual purposes, and for consumption purposes – really, who cares if it broke? It still tastes mighty good!
What is your favorite potato recipe?
About Liza
Liza is a mom (5-year-old daughter, 20-year-old stepson, and 24-year-old stepdaughter) and wife living in Louisville. She loves spending time with her family, visiting the local zoo and parks, as well as planning travel adventures. Cooking and baking, DIY projects and crafts, and coffee - lots and lots of coffee - round out some of her other hobbies.
OMG that looks amazing! I have never made a potato like that!
Thanks, Becca! They are worth the extra time slicing, for sure
Oooh, these look so good Liza!!! I’m pinning this, and will have to try this recipe out for sure!! Also agree, Maine potatoes are the best!! My Dad always had a garden full of them!!
Thanks, Mindy! You won’t be disappointed, they were so good! Go Maine potatoes!
Those look amazing! I think I see an experiment this weekend.
Thanks, Greta! You’ll have to let me know if you make them, and how they turn out
I’ve never done potatoes like this either and never would have thought to do them like this. Looks good though! We usually get the small red potatoes and oven roast them with olive oil and rosemary – SO YUMMY!
yummm
This is the perfect dish for those potatoes that you need to use up and want something different. My DH will love this receipe!!!!! I want to try this tomorrow!!! Thanks!
These look sooo good! My kids are so picky when it comes to potatoes, but I’ll bet they would eat these! Thank you for the recipe. I put it in my favorites!
Those look amazing!
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Looks so delicious! I am going to make this recipe
It really is very tasty! Hope you enjoy it!
These look so good. I think I will be picking up everything I need to make these this weekend when I go grocery shopping.
These look wonderful. My favorite potatos are double stuffed mashed potatoes and Augratin Potatoes. Notice, both have cheese in them.
This looks crazy good! I’ve got to make it for my family. Thanks so much for sharing it on Two Cup Tuesday at Pint Sized Baker . I hope to see you again on Monday night.
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[…] Scalloped Hasselback Potatoes […]
[…] Scalloped Hasselback Potatoes from Views from the Ville […]
[…] with our meals. Mostly we had done mashed, roasted reds, homemade fries, with the occasional hasselback or crash hot potatoes. But then I ran across a new way to dish up potatoes and we have no looked […]
[…] Scalloped Hasselback Potatoes from Views from the Ville […]