jenningsisafoodie

Scalloped Hasselback Potatoes 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 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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8 Notes
Post 1 year ago
Parmesan Roasted Potatoes #ratingval# from #reviews# reviews Print Recipe Type: Side Dish Serves: 4 Ingredients 4 cups cubed Yukon Gold potatoes 3 tbsp olive oil 1 tsp garlic salt 1/2 tsp salt 2 tsp paprika 1 tsp pepper 4 tbsp Parmesan cheese Instructions Preheat your oven to 425 degrees. Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato. Transfer the baking dish into the oven and bake for 30 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for about 15 – 25 minutes more until they are golden and crispy. Season with an little dusting of sea salt if desired and serve.
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5 Notes
Post 1 year ago
Good Luck Potatoes Preparation: 3 pounds russet potatoes 3 ounces grated Gruyere cheese (try your microplane if you have one) ¼ cup butter, melted (or in my case, mostly melted) ½ cup milk ¾ cup whipping cream 3 Tablespoons grated Parmesan cheese (I used shredded) Scrub the potatoes and poke several holes in each with a fork. Bake the potatoes at 400 degrees for 45-60 minutes, or until a fork pierced into one of the thicker ones meets little resistance. Cool potatoes briefly. Cut them in half, and using a towel in your hand to keep the potatoes from burning you, spoon the flesh from the peels. Put the potato flesh in a large bowl and discard the peels. Mash the potatoes a few times with a masher and add the melted butter. Continue to mash the potatoes until they are evenly coated with butter. Add the milk and continue to mash until the potatoes are the consistency that you like. You can add a splash more milk if you need to get to a good consistency. Add salt and pepper to taste. (Seriously, taste it…you need good mashed potatoes as a base for this amazing topping). Spread the potatoes into a greased 3 quart baking dish. Depending on how much the potatoes have cooled during this process, you might cover them and put them in a warm oven (perhaps 250 degrees while you prepare the cream. The potatoes only go into the oven for an additional 10 minutes so they need to be warm before you add the topping). Whip the cream until it is fluffy, but soft and fold in Gruyere cheese. Spread over the potatoes and sprinkle Parmesan cheese on top. Bake at 500 degrees for 10 minutes.
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12 Notes
Post 1 year ago
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