Cheesy Hasselback Potatoes Food

THREE CHEESE HASSELBACK POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Peel all the potatoes and, as you peel them, put them in a large container with 1 gallon water and the lemon juice to keep them from browning. Once they are all peeled, remove them from the water and pat dry. Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create a series of uniform slices so that they are still joined together at the bottom. This should create a fan type finish to the potatoes.
• Next, using a whisk, blend the butter, parsley, salt and pepper. Make sure to mix well. Dunk the potatoes into the butter mixture, making sure that the slits in the potato soak up the mixture as well. Place the potatoes on a baking sheet and bake for 30 minutes.
• After 30 minutes, remove the potatoes, re-heat any remaining butter and drizzle on top. Divide the cheese mixture over the potatoes. Bake the potatoes until the cheese is melted and the potatoes are cooked through, about 15 minutes. Once melted, remove the potatoes and serve.

CHEESY HASSELBACK POTATO GRATIN

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
• Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
• Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

HASSELBACK POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
• When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
• Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

EASY CHEESY HASSELBACK POTATOES

Steps:

• Preheat oven to 450°F. Line a baking sheet with foil
• Place each potato between two wooden spoons and carefully make cuts every 1/8-inch without cutting all the way through the potato.
• Place the potatoes on the baking sheet and brush them with the melted butter. Season them with salt and pepper.
• Bake the potatoes for 55 to 60 minutes or until tender. Remove them from the oven and carefully insert the cheddar cheese slices into each cut in the potato. Sprinkle the tops of the potatoes with the Parmesan cheese then return them to the oven and continue baking until the cheese is melted, about 3 minutes.
• Remove the potatoes from the oven, top them with the chopped chives and serve immediately.

CHEESY BACON HASSELBACK POTATO RECIPE

Steps:

• Heat oven to 450ºF.
• Cut thin lengthwise slice off bottom of each potato; discard. Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Cut potato crosswise into 24 thin slices, stopping when knife hits spoons. Repeat with remaining potatoes.
• Microwave on HIGH 12 to 14 min. or until potatoes are almost tender. Place in foil-lined 13x9-inch pan; brush evenly with 3 Tbsp. dressing. Bake 15 min. or until potatoes are tender. Remove from oven. Heat broiler.
• Insert bacon pieces alternately with cheese slices between potato slices. Combine Parmesan and chives; sprinkle over potatoes. Drizzle with remaining dressing.
• Broil, 4 inches from heat, 2 to 3 min. or until topping is lightly browned. Cut in half.

MAKING JOANNA GAINES'S HASSELBACK POTATOES WILL LEAVE YOU FEELING LIKE A PROFESSIONAL CHEF

Steps:

• Preheat oven to 425 degrees.
• Rinse each potato and pat dry with a towel. Using a knife (doesn't have to be super sharp), carefully slice each potato crosswise into thin slices, making sure not to slice all the way through. Place the potatoes in a 9x13-inch or a 7x11-inch baking dish. Carefully fan the potatoes out; the more crevices the better!
• Whisk together melted butter, olive oil, garlic, salt, and pepper in a small bowl. Spoon the butter mixture evenly over each potato. You may need to use a brush so you can get into the cuts and coat each slice.
• Bake uncovered for 45 minutes. Then, sprinkle parmesan and parsley evenly over each fanned potato. Place back in the oven and bake until the cheese is melted and a little crispy, about another 15-20 minutes. Serve hot and enjoy!

HASSELBACK POTATOES

Steps:

• Cut potatoes into 1/8 inch slices, cutting only 3/4 through.
• Place cut side up in greased baking dish.
• Brush with butter.
• Sprinkle with salt and pepper.
• Bake in 375° oven for 45 to 50 minutes, brushing with butter once or twice .
• Mix cheese and bread crumbs.
• When potatoes start to spread, sprinkle with cheese and bread crumbs and then sprinkle with paprika. Bake until tender, 20 to 30 minutes.

EASY HASSELBACK POTATOES

Steps:

• Preheat the oven to 425°F. Grease a medium-sized casserole dish with cooking spray; set aside.
• Place potatoes on a large plate. Microwave on high power for 10 minutes.
• After microwaving, allow the potatoes to cool for a few minutes before using a large sharp knife to cut fine slits ¾ of the way through the potatoes about ⅛ inch apart.
• Transfer the potatoes to the prepared baking dish.
• In a small bowl, combine the melted butter and olive oil. Add parmesan cheese, garlic paste, half of the chives, salt, and pepper.
• Brush the butter mixture over the potatoes, gently parting the slices to make sure butter gets down in between. Reserve extra butter mixture.
• Bake the potatoes for 10 minutes. Remove the potatoes from the oven and brush with the rest of the butter mixture and bake for an additional 12 to 15 minutes or until they are crispy on the outside and tender inside.
• Remove from the oven and brush the potatoes with the melted butter in the bottom of the dish. Top with remaining chives and Parmesan cheese, if desired. Serve immediately.

EASY CHEESY HASSELBACK POTATOES

Steps:

• Preheat over 425°F.
• Peel potatoes, if the skin is too tough, otherwise just scrub and rinse them.
• Cut potatoes into thin slices, but NOT all the way through. (Place a handle of a spoon or table knife along-side the potato to prevent the knife from slicing all the way.)
• Put Potatoes in a baking dish; slightly fan out the slices.
• Sprinkle with salt and drizzle with butter.
• Sprinkle with herbs.
• Bake potatoes (425 F) for about 50 minutes.
• Remove from oven.
• Sprinkle with cheeses.
• Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside.
• Check for doneness with a fork or skewer.