“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.
The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter.
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!
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.
Then do the same with the Parmigiano-Reggiano. No freezer tip for this one. It’s fine as is.
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.
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.
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 …
And then add the shredded cheddar and bake for an addition 10-15 minutes.
They’ll come out looking all cheesy and inviting. Like this.
Transfer them to your plate. Of course, you can serve them just like this. They’ll be amazing.
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.
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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
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ChristyK on 10.6.2011
I just made these for an early afternoon snack. They are seriously delicious!!!!!!! Thanks!
FYI-the wooden spoon idea worked well but I do think the chopsticks will be better. Thanks for the tip.
Jill on 10.6.2011
I thought the exact same thing as Matt.
This is just wrong. Wrong I tell ya!
Eileen on 10.6.2011
I think the calorie count for this concoction must be well over 1000 calories. Great recipe for a holiday meal when everyone is eating over the top anyway. Looks very beautiful, but would have to scale it back somehow for everyday consumption.
Crinoline on 10.6.2011
Wooden spoon: Good.
2 wooden chopsticks: Better.
You just put the chopsticks next to the potato on the cutting board and start slicing.
Trista on 10.6.2011
That look so delicious!!! Great idea to slice up the potato like that!
http://www.hipposandhearts.com/
Mary Knueppel on 10.6.2011
Totally Delicious! I also do this type of potato with wedges of onion and butter inserted in them, foil wrapped and baked the same way. Totally yummy for the tummy! I can even imagine crumbled bleu cheese over top of this delightful duo! Mmmmm…think I know what’s for supper tonight! Have a great day Ree!
Timothy on 10.6.2011
It looks delicious! I could (and should only) make a whole meal out of just one potato.
You really need to add a Nutritional Information box. For anyone who cares (using a medium potato):
2 Servings, one potato each: Calories 413, Total fat 34g, Sat Fat 18g, Polyunsaturated Fat 1g, Monounsaturated Fat 11g, Chol 93mg, Sod 152mg, Pot 490mg, Total Carb 20g, Fiber 2g, Sugars 1g, Prot 9g
Enjoy at your own risk now.
Chris Tompkins on 10.6.2011
WOW – that looks sinful! I am always looking for new and different ways to cook and prepare potatoes, so this is a welcome addition. Can’t wait to try it.
LCWM on 10.6.2011
I made these last night to go with tenderloin and fresh green beans. They are fabulous and I will make them again and again.
Emily on 10.6.2011
Delicious! I like your version better; cheese will always make things better. Totally trying this tonight. Thanks!
LMonroe366 on 10.6.2011
I made these for dinner last night after drooling over the pictures several times during the day while I was supposed to be working. My husband, who does most of the cooking, was out of town and most assumed we wouldn’t have anything good to eat until he came home again. Wrong!
I used his electric meat slicer to slice the cheese uniformly and quickly (what a fun toy), and then I decided that worked so well – I used it to slice the butter too. I also lined the pan the potatoes cooked in with foil, which made clean up a breeze.
Our oven cooks a little on the hot side, and my potatoes needed a solid hour to be done as well.
This was the BEST dinner!!! I will definitely make these again.
ChristyK on 10.6.2011
I am thinking a little crumbled bacon wouldn’t hurt on top as well! Yum!!!!!
Rachael P on 10.6.2011
I imagine you could die from eating one of those… but you would surely die with a smile on your face. Count me in!
Ann on 10.6.2011
At nearly 600 calories and upwards of 35 grams of fat apiece (if you include the sour cream), I think I’m going to have to give this one a miss! They’re a meal all by themselves.
Jean F on 10.6.2011
::THUD::
ohmyfreakingparmagianopotatoloving gosh!
Ann on 10.5.2011
Wow – those are just too amazing for words. I guess the only thing I can think of is…can I have one?
Julie @ Willow Bird Baking on 10.5.2011
Heck yes! Love this post
Can’t wait to make these beauties.
Amber on 10.5.2011
these look so darn good they are a must try
MJ Hepburn on 10.5.2011
Oh, my, but these DO look good! And I don’t even like potatoes!
I’ve done new potatoes on the grill, sliced thinly and well seasoned with butter, then wrapped in foil. The addition of cheeses makes this look just scrumptious! And must I remind you (and myself), I don’t even like potatoes!
I may have to try making these. My father LOVES potatoes, and I bet he’d doubly love these!
meme on 10.5.2011
I got this recipe YEARS ago on the back of a card….
texannie on 10.5.2011
I wonder how this would work with baby new potatoes?
Jenny on 10.5.2011
The recipe says to use 2T of butter, but it looks like in your pictures that you used a whole stick. Any reason for that?
Lois Schultz on 10.5.2011
Oh My ! yummmmmmmm ok guess this one is going to be added to my “must do” list this weekend………. and I’m thinking some chopped crispy bacon added when you add the cheddar cheese and pop it back in the oven would be so good to !!
sarah on 10.5.2011
can you substitue the parmesean cheese w/ a different cheese?
A Cozy Kitchen on 10.5.2011
Absolutely!
Katrina on 10.5.2011
Holy crap. This is pure gold.
robindmom on 10.5.2011
Matt,
Seriously, that is sooooo funny! Thanks for the good laugh! :0)
Becky Campbell on 10.5.2011
These look amazing! I can’t wait to try them!
westmonster on 10.5.2011
Whew, I can feel my arteries clogging up just reading this…
But wait a minute! I love hasselback potatoes and have been trying to figure out a way of getting all the lovely spices into the crevices. Now I’m thinking, maybe a block of frozen herb and garlic butter (that’s more herb and garlic than butter – for my arteries’ sake) could be an idea! Thank you so much!
Pia on 10.5.2011
Hasselback potato is a swedish dish and you should really try the original to. After you cut the potatoes just brush them with butter and sprinkle some salt. They are delicious that way with som beef and redwine-sauce.
Jennifer on 10.5.2011
Forget fast friends — I’m in love! <3 Hehe! This looks absolutely ah-mazing. I'm actually drooling.
The Mrs @ Success Along the Weigh on 10.5.2011
Pretty sure I blacked out after seeing the butter and cheese being alternately layered. Must make this!
EatLiveRun on 10.5.2011
Ummmm can I have this for breakfast? And lunch? And dinner?
A Cozy Kitchen on 10.5.2011
Yes. Yes. And yes.
Shari from Ohio on 10.5.2011
You had me at potatoe.
Oh Em Geeeeeeeee
Shan on 10.5.2011
umm..Yum…I have gotta make these!
Mickie on 10.5.2011
@ Matt…I totally agree…LOL! I’ve never seen anything like these before, help me!!!
Cupcake Activist on 10.5.2011
There’s no way that isn’t delicious with that much butter. Yum!
Jacqueline on 10.5.2011
Everytime I think I might get motivated to worry about my cholesterol I see a recipe like this one. I think my arteries got clogged by the time I finished reading it. Lord help me.
Shelbi Keith on 10.5.2011
Wow! Thanks for featuring this recipe! It is one of my favorites and of course sour cream makes everything better, I will be trying that next time. Lisa L. There is a picture on my website of the spoons.
A Cozy Kitchen on 10.5.2011
Thanks again, Shelbi, for the amazing recipe!
Leah on 10.5.2011
Oh no! You make me drool for some! Yum mm my ! Thanks for sharing this with us!!!!
Giulia on 10.5.2011
Really super-fantastic.. I’ll try it, i swear!!! Thanks and have a nice potato day =)!!!
lauren in arkansas on 10.5.2011
Oh my.
Lynette on 10.5.2011
yum! and it looks so much quicker than regular scalloped potatoes! thanks for posting
Lisa L on 10.5.2011
OH MY, I am sooo trying these… I don’t actually get the bit about the wooden spoons. I’m trying to visiualize that and I’m coming up short! Would be nice if we could have seen a picture of that! I love seeing the pictures, so that I have a visual of what’s going on… so I can duplicate it
A Cozy Kitchen on 10.5.2011
Hi Lisa! I actually didn’t use the spoon method. I simply just sliced the potatoes with a knife and didn’t have a problem at all. If you want to see a visual using the wooden spoon, check out Shelbi’s post on her blog: http://www.lookwhoscookinnow.com/2011/04/garlic-hasselback-potatoes.html
Janet on 10.5.2011
We made these with thin slices of onion in between, or slivers of garlic. MMMM, good.
Ali on 10.5.2011
Ummm this looks amazing, not healthly – but that’s always the appeal…!
Nichole H on 10.5.2011
Oh my word. We are so trying these. I might become a potatotarian.
Amanda (onceuponarecipe) on 10.5.2011
These look ridonkulously good. I may actually be salivating.
MegganB on 10.5.2011
ouch, my arteries are hurting already!! YUM
Heather on 10.5.2011
Oh.my.gosh. This looks divine!
Sydney on 10.5.2011
W-O-W
That looks AMAZING!!!!