Scalloped Hasselback Potatoes Recipes
CHEESY HASSELBACK POTATO GRATIN
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.
Provided by Emily Weinstein
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
- Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams
SCALLOPED HASSELBACK POTATOES
Make and share this Scalloped Hasselback Potatoes recipe from Food.com.
Provided by aronsinvest
Categories Potato
Time 1h5m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF. Scrub potatoes.
- You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
- Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
- Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
- Place back in the oven for 10-12 more minutes. Remove and serve!
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SCALLOPED HASSELBACK POTATOES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Vegetarian Dinner Recipes on a BudgetCalories 229 per serving
- Make crosswise cuts every 1/8 to 1/4 inch along each potato, slicing almost to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish and coat with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Bake the potatoes until the cuts begin to separate, 25 to 30 minutes. Remove from the oven; spray cooking spray into the opened cuts. Return to the oven and bake until the potatoes are tender, 30 to 40 minutes more.
- When the potatoes are done, heat oil over medium-high heat in a small saucepan. Add onion; cook, stirring, until softened and beginning to brown, 2 to 3 minutes. Add 1/2 cup milk; cook, stirring occasionally, until steaming. Whisk the remaining 1/4 cup milk with flour in a small bowl until smooth; then whisk the mixture into the hot milk. Cook, stirring frequently, until bubbling and thickened, about 1 minute. Remove from the heat; add cheese and the remaining 1/8 teaspoon each salt and pepper. Stir until the cheese is melted.
SCALLOPED HASSELBACK POTATOES WITH CHEDDAR RECIPE - …
From goodhousekeeping.com
Cuisine SouthernCategory Easter, DinnerServings 10Total Time 2 hrs 30 mins
THE ULTIMATE CHEESY HASSELBACK SCALLOPED POTATOES …
From vermontcreamery.com
Servings 12Total Time 1 hr 30 mins
- Grease a 9 x 13 pan with two tablespoons Vermont Creamery Cultured Butter with Sea Salt, making sure you get all the corners so the potatoes don't stick.
- Using a sharp knife or mandolin, finely slice the potatoes to about a 1/16th of an inch or as thinly as you can.
- In a large saucepan over medium low heat, melt the remaining 2 tablespoons of cultured butter. Once melted, whisk in flour, stirring to combine. Allow to cook for one minute, then whisk in heavy cream and chicken stock, creating a bechamel. Cook for 3-5 minutes, whisking occasionally, until mixture thickens enough to coat the back of a spoon. Remove from heat, stir in garlic and thyme, and allow to cool slightly.
- Place potatoes and half of the gruyere into a large bowl. Pour in bechamel and, using your hands, toss to combine, coating the potatoes evenly with sauce and cheese.
SCALLOPED HASSELBACK POTATOES | TASTY KITCHEN BLOG
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HASSELBACK SCALLOPED POTATOES - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (3)
- Combine cheeses and cooked pancetta in a large bowl. Transfer 1 handful of the cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to remaining cheese mixture and season with salt and pepper. Add potato slices and toss to combine, making sure the cream mixture coats every potato slice.
- Spray a medium casserole dish non-stick cooking spray. Take a handful of potatoes, and stack them on top of each other and then lay them in the casserole dish like a hasselback potato. Continue stacking potatoes in the casserole dish until it's full of potatoes and everything is tightly packed. Pour the leftover cream mixture evenly over potatoes until the mixture comes half-way up the sides of the potatoes, if you have even more leftover liquid after that, just discard.
- Cover the casserole dish with aluminum foil and transfer to the oven. Bake for 30 minutes, remove from oven, remove foil and continue baking until top is pale golden brown, about 25-30 minutes more. Once golden, remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and slice and serve.
SCALLOPED HASSELBACK POTATOES RECIPE BY SHIREEN HASSIM SHAIK
From halaal.recipes
4.8/5 (6)Category Appetizer, Sides, Starters
- Preheat oven to 400 F. Place the potatoes with their flattest side down - if necessary, you can take a small slice from the bottom so the potatoes are stable.
- Use a sharp knife to slice the potatoes at about 1/4-inch intervals - take care not to slice all the way through.
- Stuff the potatoes with the thinly sliced pieces of butter and Parmesan cheese, alternating between the two.
HASSELBACK SCALLOPED POTATOES > CALL ME PMC
From callmepmc.com
4.8/5 (28)Total Time 1 hr 10 minsCategory Any Meal, Side DishCalories 341 per serving
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. (The spoon handles will prevent you from slicing the potato all the way through.) Cut all the potatoes this way and place in a 7x11.5 in a casserole dish, skillet, or another oven-safe dish.
SCALLOPED HASSELBACK POTATOES – GOOD DINNER MOM
From gooddinnermom.com
5/5 (3)Category Side DishServings 10Total Time 2 hrs
- Preheat oven to 400F degrees. Line a rimmed baking sheet with foil. Grease shallow 2-quart oval baking dish or a 11x13 glass rectangle dish. Set aside.
- In a large bowl, combine Cheddar and pepper jack cheeses; transfer about 1 cup to a small bowl and set aside for topping later. To the large bowl with cheeses, add heavy cream, garlic, rosemary, salt and pepper, stir lightly.
- Very thinly slice the potatoes; place in bowl with the cream and cheese mixture. With hands or large spoon, toss until all slices are well coated. Arrange slices in baking dish, sides facing up. If using oval bowl, arrange slices around outer edge and then fill center. If using 11-x13-inch rectangle, arrange slices in rows. After all potato slices are arranged, place the onion slices intermittently throughout the potatoes.
- Cover baking dish tightly with foil, place on lined baking sheet and bake for 30 minutes. Remove foil, bake for additional 30 minutes. Sprinkle reserved cheese over top of potatoes, adding extra if you like, bake for final 30 minutes. Check potatoes with a fork and if needed, tent foil back on dish and turn off oven. Let potatoes remain and continue to soften in the warm oven for up to 20 minutes more.
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Reviews 8Servings 2Cuisine AmericanCategory Side Dish
- Place a potato on its flattest side on a cutting board. If your potato is too unstable, slice a thin piece off the bottom to prevent it from rolling. With a thin knife, cut slices into the potato, being careful not to cut all the way through.
- Alternate the slices of butter and Parmesan, stuffing them between the potato slices. Season the potato with garlic powder and salt. Drizzle with olive oil. Bake for 45 minutes.
- Remove from oven and drizzle heavy cream. Top with cheddar cheese. Bake for an additional 10-12 minutes more, until cheese is bubbly and browned.
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- Place a wooden spoon handle on either side of potatoes and make thin slices. The spoon handles ensure you don’t slice all the way through the potatoes. Transfer potatoes to a 9x13-inch baking dish.
- Whisk together remaining ingredients for potatoes (butter, olive oil, garlic powder, salt and pepper), then brush or drizzle over potatoes.
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