“Scalloped” is an attractive word, isn’t it? When I hear it I think of
several things: first, there’s scallops, as in the seafood—totally
delicious. Then there’s the scalloped shape that can live on the edge of
a pair of shorts or on the collar of a woman’s blouse—always pretty and
dainty. And of course scalloped potatoes also comes to mind, which
carries my imagination to a land of crispy potato skins drenched in a
sea of cheese and cream. I can think of no better place to exist,
actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. I couldn’t have been more correct.
The first players up are: a few Russet potatoes (I’m sure other
varieties will work equally as well), Parmigiano-Reggiano and butter.
Start by scrubbing your potatoes good and clean.
Then, using a sharp knife, make slices across the potato, being sure
to stop before you reach its bottom. If you’re scared of cutting too
far, a good technique is resting the potato in a wooden spoon. The spoon
will actually prevent you from going all the way through!
Cut up your butter. Using super cold butter makes it easier to slice and
to shove in the potato. I recommend sticking it in the freezer for
Then do the same with the Parmigiano-Reggiano. No freezer tip for this one. It’s fine as is.
Next, open the potatoes’ crevices and shove the parmesan and butter,
alternating between the two. Transfer them to a baking sheet and season
with salt and pepper. (I skipped the pepper.) Drizzle a little olive oil
on top of the potatoes and they’ll be good to go.
After they’re stuffed with butter and Parmigiano-Reggiano, you want to
bake them at 400ºF for about 45 minutes to an hour. I found mine were
done more at the hour mark.
When they’re done baking, you’re still a few minutes away from cheesy gloriousness!
First you have drizzle the heavy cream atop the potatoes …
And then add the shredded cheddar and bake for an addition 10-15 minutes.
They’ll come out looking all cheesy and inviting. Like this.
Transfer them to your plate. Of course, you can serve them just like this. They’ll be amazing.
But isn’t everything better with a dollop of sour cream? Yes, yes I think so.
This recipe is a total winner. It’d be perfect as a main dish
accompanied with a salad, or as a side dish to, say, a roast chicken?
The cheese and cream make this meal cozy and comforting, which is
perfect for those chilly, brisk autumn evenings. Thank you, Shelbi Keith for this delicious recipe. It’s earned a permanent place in my recipe box! It should be in yours, too.
Labels: Scalloped Hasselback Potatoes, Scalloped Hasselback Potatoes Recipes, Step-by-Step Recipes