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).

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.

Pour the remaining melted butter over the potatoes. Sprinkle the potatoes with bread crumbs and parm (or Romano).

Bake another 20 minutes.

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