We had a lot of potatoes in this last share and I was in a cheesy potato kind of mood today. It’s strange to think there is a trend in something like potatoes but there really is, the hasselback potato. If you haven’t tried it yet you really should, and this is a great way to start. It’s cheesy scalloped potato meets hasselback. Brilliant. This one I adapted from www.fakeginger.com.
To make a hasselback you need to scrub your potatoes well and slice them thinly being careful not to slice all the way through, you need the potato to stay in one piece. Then place them in a baking dish.
Carefully open up each slice and alternate putting in a thin slice of Amish roll butter, then a thin shaving of Parmesan cheese until you reach the end of the potato. Repeat for each potato. Finish them with salt, garlic or onion powder and a drizzle of olive oil.
They go into a preheated 400 degree oven for 45 minutes until tender. It always surprises me how long it takes for potatoes to cook fully in the oven, and no one likes biting into a crunchy potato, so checking for tenderness is a must with these potatoes. When they are tender pull them out and drizzle them with 1/3 to 1/2 a cup of cream and mounds of cheese. I chose to use a fontina because it melts so beautifully. When the cheese has browned and it’s bubbling away, they are ready to eat. I finished these under a broiler for a few minutes to get some color on them.
We needed some color and some freshness with these potatoes so I threw together a quick and fresh salad. I started with some diced cucumber, chives, and three colors of sweet peppers.
Then some edamame for a bit of protein and Springdell corn, frozen from last years harvest.
My husband decided to add a bit of tomato from this last share onto his salad too. A little salt and pepper and a splash of rice vinegar was all it took. Simplicity.
Enjoy!
**Update** Earlier in the week I had some extra beet purée and mentioned using it in some pancakes. We did just that and they were delicious smothered in some Ben’s maple syrup from a previous share.
