The Pioneer Woman Tasty Kitchen
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Scalloped Hasselback Potatoes

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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Level: Easy

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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

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!

7 Comments

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Avatar of Shelbi Keith

Shelbi Keith on 11.30.2011

salted

Avatar of christina

christina on 11.30.2011

do you use salted butter or unsalted

Avatar of dianen

dianen on 10.18.2011

These would be a “last meal” request!

Avatar of Kelly MacKinnon

Kelly MacKinnon on 10.14.2011

Definitely one for the “to try” list!

Avatar of Mark A. Smith II

Mark A. Smith II on 10.11.2011

The last potatoe dish that had me this excited to be a potato fan was Guy Fieris’ McCallister.

11 Reviews

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Avatar of Lauren

Lauren on 2.14.2013

I’m making these tonight–yes, for Valentine’s Day!–to serve alongside steak, after first trying them on this same date last year. Needless to say, they were a huge hit and requested for Valentine’s dinner this year. I stuffed the potatoes with garlic-herb Irish butter and grated extra-sharp Irish cheddar on top, and they were so decadently good that the poor ribeyes were (almost) forgotten!

Avatar of Harriet Boyce

Harriet Boyce on 8.9.2012

I decided to have a go at making this yummy recipe last night, and I must say it was a delicious success! I had read over some of the previous comments before I cooked it myself, and I noticed that a few people had mentioned about the butter / cheese melting off the potato. Well, I put each of my potatoes in a little tin foil boat, which contained all the yummy juices. I served the potatoes with herby roast chicken and salad.

Avatar of christineshen

christineshen on 2.17.2012

These were really yummy! Thanks for the great recipe!

Avatar of Jenni

Jenni on 10.30.2011

These were delicious!

Avatar of greenonionsgal

greenonionsgal on 10.22.2011

We really loved these potatoes. So easy and tasted amazing. I’ll add some bacon next time since the Hubbs requested it, LOL. Thanks for sharing!

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