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Scalloped Hasselback Potatoes

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Tasty Kitchen Blog: Scalloped Hasselback Potatoes. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

 
“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.

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Potatoes. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter.

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Potatoes. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

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!

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Potatoes. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

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 bit. 

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Potatoes. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

Then do the same with the Parmigiano-Reggiano. No freezer tip for this one. It’s fine as is.

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Potatoes. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

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. 

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Potatoes. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

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.   

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Potatoes. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

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 …

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Potatoes. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

And then add the shredded cheddar and bake for an addition 10-15 minutes. 

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Potatoes. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

They’ll come out looking all cheesy and inviting. Like this.

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Potatoes. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

Transfer them to your plate. Of course, you can serve them just like this. They’ll be amazing. 

 
 
 
Tasty Kitchen Blog: Scalloped Hasselback Potatoes. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

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. Be sure to check out Shelbi’s blog Look Who’s Cooking Now

 
 

Printable Recipe

Scalloped Hasselback Potatoes

See post on Shelbi Keith’s site!
4.81 Mitt(s) 11 Rating(s)11 votes, average: 4.81 out of 511 votes, average: 4.81 out of 511 votes, average: 4.81 out of 511 votes, average: 4.81 out of 511 votes, average: 4.81 out of 5

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Difficulty: Easy

Servings: 2

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Description

Cheesy, creamy, potato-ey!

Ingredients

  • 2 whole Golden Potatoes
  • 2 Tablespoons Butter
  • 1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
  • ⅛ teaspoons Garlic Powder
  • ¼ teaspoons Kosher Salt
  • 2 teaspoons Olive Oil
  • ¼ cups Heavy Cream
  • ¼ cups Cheddar Cheese Blend

Preparation Instructions

Preheat oven to 400ºF. Scrub potatoes.

You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Remove and serve!

 
 
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Adrianna and Caroline are the lovely ladies behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.

 

158 Comments

Comments are closed for this recipe.

Kay on 1.27.2012

They looked great, so I’m making them now. Judging by the amount of grease splattering in my oven and the smoke that goes with it, I won’t be making them again.

Thirty-five minutes to go. Had to cover them with foil to avoid a grease fire. I’m seeing take-out for dinner. :-(

Jacquie on 1.21.2012

umm…….like really? Is this legal in all States???!
Potatoes….cheese…butter……cream……..divine goodness

Susan Coombs on 12.20.2011

I made these and were fantastic … yummmmm! BUT, the potatoes “arked” up … any suggestions … want to make for xmas eve.
Thanks

Persian Tea on 12.13.2011

Agreed. Very yummy. Made it tonight for dinner.

One tip: def cook the potatoes for a full hour before taking them out.

I cooked them for 45 min, took them out, drizzled the cream and more cheese, and put it back in the oven for another 15 min and they were not cooked thoroughly.

Terri O on 12.4.2011

A friend just pinned this recipe…as she was eating it–so I had to check it out…I WAS going to make soup for dinner…nope we are having these! Thanks.