Hasselback Potatoes

Scalloped potatoes (aka, potatoes dauphinoise), are tricky… If you don’t par-boil the potatoes, it takes a loooong time to get them soft enough. If you don’t bring a lot of cream and cheese to the party, they don’t have enough liquid to simmer in.

Hasselback potatoes are the answer to this dilemma.

Preheat the oven to 425°.

Peel 2 potatoes. Lay two wooden spoons on the cutting board (parallel to each other, the width of the potato).

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Slice the potato into 1/8” slices. The handle of the wooden spoons will prevent you from cutting all the way through the potato.

Melt 3 tbls of butter. Poor half the butter over the two potatoes. Add salt and pepper and bake for 40 mins.
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Pour the remaining melted butter over the potatoes. Sprinkle the potatoes with bread crumbs and parm (or Romano).

Bake another 20 minutes.

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The ingredients are so flexible. How about crumbled bacon and sour cream? Mushrooms? Mozzarella or jack vs parm?

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