Take-out Tuesday, Scalloped Baby Hasslebacks
This is an different way to serve potatoes,
elegant enough for company
and easy enough for everyday
Creamy, dreamy, cheesy baked fingerling potatoes
Hassleback style!
Here is a great little trick for cutting the potatoes into thin slices
without slicing all the way through
Use 2 wooden skewers, placed 1/2-1 inch apart and set the potato on top
Carefully cut into thin slices, letting the skewers stop your knife from slicing all the way through
Drizzle with olive oil and season with salt and pepper
Bake potatoes at 425 for 25 minutes while you make the sauce
Combine cheeses with cream, thyme, garlic, salt and pepper
Place slivers on butter on roasted potatoes
Pour cream over all
Bake at 425 for another 25-30 minutes
This recipe is adapted from Half Baked Harvest
SCALLOPED BABY HASSLEBACKS
Ingredients
- 16 small purple and gold fingerling potatoes washed
- 2 wooden skewers for cutting optional
- olive oil salt & pepper
- 1 cup half and half cream
- 1 tsp minced garlic
- 2 oz. Manchego cheese grated
- 2 oz. Gruyère cheese grated
- 1 tsp dry thyme leaves
- 1 T butter cut into thin slivers
Instructions
- Place a potato on top of 2 skewers place about an inch apart. Carefully slice potato into thin slices, using the skewers as stops to prevent slicing all the way through. Repeat with remaining potatoes.
- Place potatoes in sprayed 1 quart casserole dish. Drizzle with olive oil and season with salt and pepper.
- Preheat oven to 425 degrees. Bake potatoes for 25 minutes.
- Top potatoes with slivers of butter.
- Combine cream with garlic, thyme and cheeses and additional salt and pepper. Pour over potatoes in dish. At this point dish can be refrigerated and baked later.
- Bake potatoes uncovered at 425 for another 20-30 minutes until golden and bubbly. Baking time will be determined by temperature of dish before baking. Plan on 3-4 potatoes per serving. Recipe can be doubled and baked in a larger dish.
Easy, Fast & Fabulous!
🧀 🥔 🧀 🥔 🧀 🥔
I will be joining these fabulous parties and blogs:
Rustic and Refined, Between Naps on the Porch, Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl
Full Plate Thursday Thursday Favorite Things Creatively Crafty
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Yum…I *heart* potatoes and especially Purple Peruvian fingerlings for their pretty color! Your Hasselback version looks delicious served in your pretty pink heart dish. ♥
Yummo! I have been wanting to try this and you’ve just given me the nudge I needed. Love the addition of the purple potatoes.
Yummity yum! These look delish!
Creative cooking and looks yummy!
Yum – what is better than potatoes and cheese!!?? 🙂
This looks like it would be good even without the cheese!
I love hassleback potatoes and what a great idea to use fingerlings. I will be making these soon.
Oh, YUM!! I like your tip on how to cut the potato without cutting it the whole way through. These look sooo delish! ❤️❤️❤️❤️ Thanks Jenna! 😃
Looks fabulous and fun to prepare. Win. Win.
Yum!! Yum!! What a delicious entree to serve! And that dish is perfect in pink!
A very elegant side dish:@)
I learned something today. I didn’t know what a hasselback was! Looks very good.
Jenna, love fingerlings and with all the cheesy goodness on top it has to be delicious! These would be perfect for Valentine’s!
My first attempt at making Hasslebacks was not so successful so I will be anxious to try your recipe.
It sounds delicious.
Madonna
MakeMineLemon
Thank you, you can even crisp the top under the broiler at the end if you want~
Tried these yesterday. Was a huge hit with my family. Will be posting on my blog today. Thanks so much for the recipe. Hugs and blessings, Cindy
Oh good! I haven’t been able to find your blog, what is your URL?
Jenna, I don’t know why my email address shows up instead of my blog. But here’s the link. http://creationsbycindyphotography.blogspot.com/2018/02/cheesy-creamy-hassleback-potatoesand.html
I think I fixed the bug Jenna. Now my blog name shows up. YAY!
Your Scalloped Baby Hasslebacks look delicious and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen