Take-out Tuesday, Scalloped Baby Hasslebacks

the Painted Apron

8 years ago

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

Course Side Dish

Cuisine American

Keyword fingerling potatoes, hassleback potatoes, potato bake, potatoes

Prep Time 10

Cook Time 1 11

Servings 4

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.