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Cheesy Hasselback Potatoes: A Delicious Twist on a Classic Side Dish
If you’re looking to elevate your potato game, Cheesy Hasselback Potatoes are the answer. With their crispy, golden edges, tender centers, and cheesy, savory layers, these potatoes are sure to be a hit at any meal. Whether served as a side dish for a holiday feast, a family dinner, or as part of a special occasion, these Cheesy Hasselback Potatoes will impress your guests with their beautiful presentation and mouthwatering flavors.
What Are Hasselback Potatoes?
Hasselback potatoes are a Swedish-inspired dish that features whole potatoes cut into thin slices, creating a fan-like effect. The slices are carefully spaced apart, allowing the potato to crisp up while retaining its tender interior. The beauty of Hasselback potatoes lies not only in their crispy texture but also in their versatility. You can season them in a variety of ways, and the layers provide the perfect opportunity to add delicious fillings, like cheese, butter, garlic, and herbs.
In this recipe, we take the classic Hasselback potato and add a cheesy twist. Melty cheese seeps into the crevices between the slices, creating a flavorful, gooey bite in every forkful.
Ingredients for Cheesy Hasselback Potatoes
To make Cheesy Hasselback Potatoes, you’ll need the following ingredients:
- 4 medium russet potatoes (or any starchy potatoes)
- 2 tablespoons olive oil (for brushing)
- Salt and pepper (to taste)
- 1 cup shredded cheddar cheese (or a cheese of your choice, like Gruyère, mozzarella, or a blend)
- 2 tablespoons butter (melted)
- 3 cloves garlic (minced)
- 2 tablespoons fresh chives (chopped, for garnish)
- 1 tablespoon fresh parsley (optional, for garnish)
- Optional toppings: sour cream, crumbled bacon, green onions, or Parmesan cheese
How to Make Cheesy Hasselback Potatoes
Step 1: Prepare the Potatoes
Start by preheating your oven to 425°F (220°C). While the oven is heating up, wash and scrub the potatoes thoroughly to remove any dirt. Dry them off with a towel.
Using a sharp knife, carefully slice the potatoes into thin, even slices—about 1/8 inch thick. Make sure not to cut all the way through. The slices should remain attached at the bottom of the potato, creating that signature “Hasselback” fan shape. You can use two wooden spoons or chopsticks on either side of the potato as a guide to avoid cutting all the way through.
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