Author Notes
We took an ordinary Hasselback potato from good to outstanding by adding infused heavy cream and a little cheese. The Hasselback will never be the same. —ChezUs
Ingredients
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4
russet potatoes, scrubbed clean with the skins left on
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1
stick unsalted butter, + 1 more tablespoon of butter, cut the stick of butter into thin slices
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5 ounces
gruyere cheese, cut into thin slices
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1 cup
heavy cream
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4 sprigs
fresh thyme
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2
cloves peeled and smashed
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4 tablespoons
shredded parmesan cheese
Directions
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Preheat oven to 400.
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Heat the cream, 1 tablespoon of butter, garlic and thyme in a small saucepan until simmering. Remove from the heat and set aside to infuse.
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Cut the potatoes by following the directions in the video on Chez Us (Scalloped Hasselback Potatoes).
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Alternate slices of butter and cheese between the slices of the potato. Do not over stuff or the potato will buckle up and break.
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Jump over to Chez Us for the reminder of the instructions.
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