Extra Cheesy Hasselback Potatoes Recipe
The humble potato is the ultimate culinary chameleon. You can bake it, fry it, mash it, or puree it. Potatoes lend themselves to unlimited seasonings and flavors, as well as show-stopping presentations like duchess potatoes or fondant potatoes.
- 4 medium russet potatoes, scrubbed and dried
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 large clove garlic, minced
- 2 tablespoons fresh thyme leaves, divided
- 2 tablespoons chopped fresh chives, divided
- ½ teaspoon white pepper
- 1 teaspoon coarse sea salt
- 8 ounces Jarlsberg cheese, thinly sliced
- ¼ cup finely grated Parmesan
- Preheat the oven to 400 F.
- Cut a thin horizontal slice off one side of each potato so that it can lay flat.
- Place one potato between 2 wooden spoons or chopsticks. This will help prevent cutting all the way through the potato.
- Cut thin slices vertically, about ⅛-inch apart, starting in the center of the potato.
- Repeat for the remaining potatoes, fanning out the slices when finished.
- Stir together the melted butter, olive oil, garlic, 1 tablespoon each thyme and chives, and white pepper in a small bowl.
- Place the potatoes flat-side-down in a baking dish or parchment-lined baking sheet with enough space to keep the potatoes at least an inch apart.
- Use a pastry brush to coat each potato with the melted butter mixture, making sure that it seeps in between the slices.
- Sprinkle the potatoes with the sea salt.
- Bake the potatoes for an hour to an hour and 15 minutes, basting 2 or 3 times. The edges should be crispy and the insides very tender.
- Remove the pan from the oven.
- Place the cheese slices in the potato slits, distributing them evenly between all of the potatoes.
- Sprinkle the tops of the potatoes with the Parmesan.
- Return the pan to the oven until the cheese has melted (about 10 minutes).
- Remove the potatoes from the oven and sprinkle with the remaining herbs.
- Serve the extra cheesy Hasselback potatoes immediately.
With their multitude of nooks and crannies, Hasselback potatoes are perfect for infusing with a variety of flavors and toppings. Kinnaird stays true to the Scandinavian origin of this dish by using Jarlsberg cheese, which has a nutty flavor and lovely melting quality. This cheese, in addition to fresh thyme, chives, garlic, grated Parmesan, and a blend of butter and olive oil, creates a rich and savory flavor combination that is delicious to pair with a variety of meats or vegetables.
Gather the extra cheesy Hasselback potatoes ingredients
This recipe calls for russet potatoes, however, Yukon gold or even baby potatoes for bite-sized Hasselback potatoes will yield delicious results. You will make a basting mixture of melted butter, olive oil, chopped garlic, fresh thyme leaves, chopped chives, and white pepper. This baste seeps into the potato slices and helps achieve the crisp edges while seasoning the interior of the potatoes. You will need some sea salt for sprinkling on the tops, and then plenty of Jarlsberg to slice up and insert between the potato slices. Grated Parmesan adds the "extra" part of the cheesiness. Additional thyme and chives are added just before serving. The key to this recipe is to have the best quality and freshest ingredients so that all the flavors sing together.
