Hassleback Cheesy Potatoes

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Just what is a Hassleback Potato, you ask? Fanned out like an accordion, these spuds were named after the Restaurant Hasselbacken in Stockholm, Sweden. It was here that these delicious cheesy potatoes were created.

While these little gems may look intricate and difficult to make, they aren’t. They are just a few simple steps away from traditional, every day, run-of-the-mill baked potatoes. All it takes is a few swipes of your knife (be sure to take note of the wooden spoon trick below) and some scrumptious toppings. And viola! Hassleback Cheesy Potatoes!

These lovelies come out of the oven with crisped edges, a tender interior and toppings with every bite. Pure potato perfection. (Excuse the alliteration.) One of the best things about these potatoes is that they are extremely versatile. You can add any ingredient you’d like to make them over-the-top delicious. I used parmesan, garlic and a little cheddar. But you can use bacon, chives, rosemary, or any other topping that floats your boat.

These cheesy potatoes are easy enough for a family dinner but fancy-schmancy enough for company. Print it, book mark it, pin it, save it, forward it. Do what ever you need to do to make sure you have this recipe saved! It’s a keeper!

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Hassleback Cheesy Potatoes

Compliments of It’s a Keeper
www.itisakeeper.com

2 whole Yukon Gold potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
? teaspoons garlic powder
¼ teaspoons salt
2 teaspoons olive oil
¼ cups heavy cream
¼ cups cheddar cheese

Preheat oven to 400ºF. Scrub potatoes.

Slice the potato into thin slices. To make sure you don’t slice through the potatoes, use two wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing. 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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