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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

Prep Time:

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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.

Sirenna on 11.23.2011

LOVE THE LOOK OF THIS. Definitely cooking it for my parents tonight. Perfect recipe for an 18 year old to try.

Sarah on 11.14.2011

These look amazing. I have them in the oven right now and can’t wait to serve them to my company. Yummy!

Gaby@GabHousewifeChronicles on 10.31.2011

Thanks for sharing!! I prepared this recipe and it’s delicious. I had to change some ingredients because they are dififcult to get… if you want, you can visit my post… thanks!

http://gabhousewife.blogspot.com/2011/10/hasselback-potatoes.html

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Jo Beth Rhen on 10.31.2011

I was so hoping we did not like these, but quite the contrary! They were a huge hit at our Myers Family Day – Halloween Style gathering we had on Saturday (in about 7″ of snow, I might add). I like quick and easy, and these were a pain to try and shove the cheese and butter between the slices – perhaps I did not slice through the potato far enough (I used the wooden spoon method). I had 9 HUGE baking potatoes, and it took me about 30 minutes to stuff the cheese, butter, and onion slices, between the slices. That being said, would I spend those 30 minutes stuffing butter, cheese and onions in potatos again, you bettcha! I loved them as did all those at our Family Day. They will definetly be in my recipe file of things I must make again and again. THANKS for sharing this wonderful recipe!

Meg on 10.29.2011

These look delicious! Who cares about arteries? I’m sure I won’t eat them often! sounds good for a nice warm dinner on a cold night!

Maybe I’ll have that tonight. with a salad :)

Trina R on 10.25.2011

I made these tonight, and just wanted to leave my experience for anyone who might read the comments needing tips. parm-Reg at my grocery store was a whopping $10. I didn’t want to drive across town to the cheaper store, so I decided to buy a chunk of lesser quality parmesan that I knew I liked anyway. Well, big surprise, they don’t carry hunks of parmesan anymore. Just shaved or shredded (or the shaker, blech) So I grabbed a tub of shaved parmesan thinking I could just stack up some shaved pieces and cram them in. Yeah, that didn’t really work. My potatoes cooked well, but the cheese was not nearly as much as what chunks would have been. so, where the pictures above look all ooey gooey yummy, mine was burned and crispy by the time I took it out. I continues the cream and cheddar steps anyway, and the potatoes weren’t bad. A very good texture. But without the cheese slices, they weren’t exactly scalloped at all, and needed a lot of doctoring once they were on the plate.

Anyway, long story short, don’t scrimp on the cheese. I hope to make these again the ‘right’ way.

Cloggie USA2001 on 10.25.2011

I have been looking for something as wonderful as this for a long time, thank u thank u for posting this,,, tried them out and oh my gawd, they were just marvelous…

Lorraine on 10.24.2011

I have never been able to be creative when it comes to potatoes but after seeing this recipe. I’m a new woman. I can’t wait to try this. Thank.

Heather on 10.23.2011

Holy butter batman! My seven year old son would LOVE this and the 35 grams of fat won’t hurt him any either! I will definitely make this for the family and enjoy a few bites of theirs.

Cadia on 10.20.2011

Hi, I was wondering if we could boil the potatoes first and then follow your recipe order to cut the baking time.

Kathy on 10.19.2011

OMG!!! They look delicious! I am soooo gonna have to make these & soon! I was thinking maybe adding some pre cooked bacon crumbles in as well-what do you think? You can’t go wrong with bacon,right????

Jacquie Kernick on 10.19.2011

Just to add more confusion….here in the UK our local chippies (take-aways) sell what they call “Scallops” and these are a slice of potato coated in the same batter used for deep-fat fried fish.

These potatoes look lovely…wish we could smell the finished product too :)

Elizabeth on 10.18.2011

Wow! Looks yummy, but I think that’d be all 29 of my Weight Watchers daily points in one go! Serve with lots of broccoli or spinach or a salad with no dressing? Or, split one with another person? :-)

Dara on 10.18.2011

the perfect food.

Amy on 10.18.2011

OMG!!!!!

Mary Casstevens on 10.18.2011

I made this a couple of weeks ago and cannot believe how good this was. Melt in your mouth creaminess. It will be a staple in our house.

Leah on 10.18.2011

WOW! Sooo good…I did not use the wood spoon or chopsticks. Next time I will. It took my time but so worth it! So good! MMM! MMM! Of course I’ll make it again next time! We don’t eat in a whole, just half of potatoes and plenty of yummy left overs! MMMM!

Christy Spooner on 10.18.2011

Oh sweet lord. Well, there went my diet plan. And strangely I’m not sorry one bit. :):)

saundra on 10.18.2011

wow these look delicious! and really aren’t bad for you either! excited to try and make them thanks for sharing!

Rhiannon on 10.18.2011

i made this and its delish!!!
i topped it with some greek yogurt

Kate on 10.18.2011

My butt got wider reading this recipe. And I cannot wait to make these. HEAVEN.

Christine on 10.18.2011

Haven’t you all heard of LINING your trays with foil or parchment before making such a cheesy mess!? Or is someone doing the pots for you now :O ) Lucky girls!!

KristinCab on 10.18.2011

1. These look amazing and I will be making these this week! Thank you, thank you, thank you.
2. I had to laugh out loud because at the end of the recipe was an ad for Jenny Craig. hmmm a little reminder not to go overboard maybe???? =)

lisa on 10.18.2011

the spoon is a good idea but i have found useing a metal or wooden skewer works even better i use this when i do onion blossoms and also when i butterfly meat makes it super easy and like the spoon it makes it so yoiur knife wont slip and go to far

trish on 10.18.2011

Oh YUMM! I’m so there.

Bri on 10.17.2011

BOMBA…para bailar esto es una BOMBA.

I would suggest these to my mom but she is a health freak. Not happening. Oh well, guess I just wait till I’m home alone ;)

Rebel Chick Jenn on 10.17.2011

These look amazing!! Thank you so much for sharing!

Regina on 10.17.2011

This is awesome. I have been making scalloped potatoes for years and they just do not seem to come out right. This will by mine next try for sure.

Thanks Regina from Cooking-With-Mama.com

Kerry on 10.16.2011

I made these tonight and had only a block of cheddar to use. It melted away into a crusty puddle in the pan, and the potatoes didn’t get done. My potatoes were Yukon Golds — maybe that was the problem?

kimberly on 10.16.2011

I’m wondering in the cheese section of our store there are cheese’s sold as Cracker Cuts… small thin precut squares of cheese…. I bet those would be awesome to use and make it easy to have different cheeses in different potatos….

Donna on 10.16.2011

Made this recipe and loved! the potato! I will be making extra potatoes next time – Just warm the potato and serve with a salad what quick lunch or lite dinner!

Danish on 10.16.2011

I think putting butter between slices before baking is really some very good as far as blending of ingredients are concerned, because taste of ingredients cannot synchronize themselves unless the ingredients are not blended vigorously.

Ashbo on 10.15.2011

These were fantastic with chili on top!

John V on 10.15.2011

I am def. going to try these….and then I’m going to schedule and angioplasty after I’m done eating them.

mary on 10.15.2011

this is what a heart attack looks like :)

Amy on 10.15.2011

My boyfriend favorite is scalloped potatoes, this takes them to a whole new level! Thanks for the inspiration!

NLM on 10.15.2011

Yum. I’m glad for Timothy’s nutritional analysis; I thought I would have to bring the phone to the table and dial 9-1- while I was enjoying these potatoes! Thanks for the post.

ktrapp1 on 10.14.2011

These look incredibly delicious and is certainly a meal all on its own.

Justnanny on 10.14.2011

My husband Jim’s nickname at the firehouse (SFFD!) was “SPUD”! Does that tell you something about what his favorite food is? When he was a rookie fireman and it was his first turn to cook, he made hashbrowns for breakfast, potatoe salad for lunch with french fries, and mashed potatoes along with potatoe soup for dinner. All the other items, such as steak, salad, hamburbers, etc., were the “sides”; the potatoes took main stage! Hence, he received the nickname “Spud”, quite innocently I might add, and wore it with honor for almost 30 years! I promise you, he will love, love, love this receipe!!!! Peaceful blessings from Mrs. Spud……..aka…….JustNanny

Sondra on 10.13.2011

Your blog is wonderful. I am enjoying it much. Going to make these soon! They are so interesting. Agree with you about sour cream. We call sour cream the ‘secret ingredient’ at our house. My son and I like it in everything potatoey, but, my husband says he doesn’t like it as much as we do. So I make sure he doesn’t see me put it in food and I tell my son that the ‘secret ingredient’ is in it.

Vron on 10.13.2011

I just made this. Oh my god. My arteries are clogged but they are oh-so-happy!
It was the best comfort food for a rainy October day. :D Thanks for sharing!

Matti on 10.13.2011

This recipe looks so delicious! My mouth is just watering over here…I will try the recipe as you have stated above but I am also anxious to give some of the other ideas that your users have as well!
Thanks,
Matti

Alexis on 10.12.2011

Just made these, and they were delicious! Although I wish I would have cooked the potatoes a little bit longer, but my boyfriend and I still very much enjoyed them. Great recipe, had steak and a salad with it too… can barely move right now! Thanks for the great recipe!

Amy L on 10.12.2011

O M G! Deliciousness!!! I bet a piece of BACON stuffed between some of the slices would make it even better. YUM!

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HODGEPODGESPV on 10.12.2011

Are you in legue with Paula Dean against my heart and waist line? Ok, small potato, with huge salad? and it be all I eat for the day? this would have to be a once a year type mean only!!!

translation: this just looks SOOOOOO GOOOOOD!

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