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Covered in Gooey Cheese

I like to surf the net for recipes and like many others, I found gorgeous looking photos of a potato that was sliced many times, but not all the way through, baked and covered with gooey cheese. I knew I had to make it.

Hasselback Potatoes

Photo Aug 01, 6 02 47 PM - Featured Size

These were AWESOME!!

Photo Aug 01, 3 42 28 PM

Very few ingredients.

Photo Aug 01, 4 37 48 PM

Cutting enough but not too much is the key.

Photo Aug 01, 4 46 23 PM

It takes time to get the butter in-between every slice. Using a brush with melted butter helps.

Photo Aug 01, 5 59 51 PM

Out of the oven.

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These potatoes outshine even filet mignon!

Hasselback Potatoes

Ingredients:

4 large potatoes, Yukon Gold, Russet, or Red Bliss
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
Salt
Pepper
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs

Directions:

Heat the oven to 425°F with a rack in the lower-middle position.

Wash and dry the potatoes: Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off.

Cut slits in the potatoes, leaving the bottom intact: Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. You can rest the potato in a large serving and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.

Brush the potatoes with half the fat: Arrange the potatoes in a baking dish. Brush the potatoes all over with butter or other fat, including the bottoms.

Sprinkle with salt and pepper: Sprinkle the potatoes generously with salt and pepper.

Bake 30 minutes, then brush with butter: Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with fat — you can nudge the layers apart if they’re still sticking together. Make sure some of the fat drips down into the space between the slices.

Bake another 30 to 40 minutes: Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. If you’re adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)

Serve immediately: These potatoes are best straight from the oven while the edges are at their crispiest.

Nutritional Info: HIGH-FIBER
LOW-SODIUM
SUGAR-CONSCIOUS
VEGETARIAN
GLUTEN-FREE
WHEAT-FREE
EGG-FREE
PEANUT-FREE
TREE-NUT-FREE
SOY-FREE
FISH-FREE
SHELLFISH-FREE
Per serving, based on 4 servings. (% daily value)
Calories385
Fat 11.8 g (18.2%)
Saturated
7.4 g (36.8%)
Trans
0.5 g
Carbs 64.5 g (21.5%)
Fiber 8.1 g (32.5%)
Sugars 2.9 g
Protein 7.6 g (15.1%)
Cholesterol 30.5 mg (10.2%)
Sodium 23.7 mg (1%) nutritional data provided by

Source: http://www.thekitchn.com/how-to-make-hasselback-potatoes-cooking-lessons-from-the-kitchn-199763

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Categories: kosher, Recipes, Side Dish, vegan, Vegetable, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

7 Comments on “Covered in Gooey Cheese”

  1. April 6, 2016 at 11:36 am #

    A cheese-lover’s dream.

    Like

  2. koolaidmoms
    April 6, 2016 at 2:18 pm #

    It is coated with cheese of course it has to be made!

    Like

  3. April 6, 2016 at 5:16 pm #

    Ahhh … comfort food! Especially nice on a blustery, cold April day.

    Like

  4. April 6, 2016 at 6:24 pm #

    This recipe looks so mouthwatering delicious, can’t wait to try it!

    Like

  5. April 7, 2016 at 5:00 pm #

    STOP IT! They look TOO good!
    Tania @ http://www.thegammonkitchen.wordpress.com

    Like

  6. September 10, 2016 at 7:20 am #

    Reblogged this on Once Upon a Spice and commented:
    Amazing Cheesy Hasselback Potatoes by The Ranting Chef! Simply Delicious!

    Like

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