Dauphinoise Hasselback Potatoes

I am always looking for a different way to cook potatoes.  I love  potatoes.  Unfortunately I need to watch how many I eat these days.  

The days of having nothing but a baked potato for supper are long over.  But I can enjoy half a one, and today I enjoyed a half a one of these delicious babies.  

A delicious twist on an old favourite . . .  or two old favourites combined.  Either way . . .  worth it.

 






These are somewhat of a blue-moon treat and not something you would want to eat every day of the week, but boy oh boy, when you do, they are definitely something which will be enjoyed.  

Baking potatoes, sliced almost all the way through at 1/3 inch spaces and then the spaces stuffed  . . .

With seasoned and herbed butter, alternating with thin slices of Parmigiano Reggiano cheese . . . then baked until golden brown, drizzled with some cream and sprinkled with a bit more cheese and baked again . . .

 The potatoes end up tender with tasty golden edges . . .  cheese and cream melting down into those crisp crevices . . . perfectly seasoned.

 

 







Deliciously indulgent.  Like I said  . . . once in a blue moon . . .  a real treat.

*Dauphinoise Hasselback Potatoes*

Serves 2 generously

4 realistically

Printable Recipe 

Delicious.  Simple. Cheesy and creamy. A real treat!  

2 baking potatoes, well washed and dried and rubbed with a bit of olive oil

2 TBS butter (cold)

1 (2 inch) piece of Parmigiano Reggiano Cheese, thinly sliced

1/4 tsp each, fine sea salt, freshly ground black pepper, and garlic powder

1/2 tsp dried thyme

60ml heavy cream (1/4 cup)

2 TBS grated strong cheddar cheese

2 TBS finely grated Parmigiano Reggiano Cheese  

Preheat the oven to 200*C/400*F/ gas mark 6.  Taking a sharp knife, cut through the potatoes, almost all the way through to the bottom, leaving about 1/2 uncut, and slicing  about 1/3 inch apart all the way across the length of the potatoes.

Place the sea salt, pepper, garlic powder and thyme in a small bowl.  Cut the butter into thin slices and sprinkle with the herb mixture.  

Press one butter slice in between the slices of the potatoes, alternating with the Parmigiano Reggiano Cheese.  Place into a baking dish and then bake in the oven for about 45 minutes or until tender and golden. 

 






Drizzle the cream over top of each evenly and sprinkle evenly with the cheddar and Parmigiano cheeses.  Return to the oven for a further 5 to 10 minutes.  Serve hot.

Bon Appetit!