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
- 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!