Scalloped Hasselback Potatoes

picture courtesy of tastykitchen.com

I made these tonight with marinated steak and rice pilaf (also one of my new faves!) and it was a huge hit. I kinda felt like a celebrity chef. :) My husband (the ultimate critic) usually tastes one dish at a time. No sound means its ok. If he says something...holy cow...stop the press! So tonight he said, "mmm....these are good potatoes". In your world this may be of little significance. Yes, I may be deprived of compliments on my cooking but when the man says SOMETHING I know. I don't doubt. I know. So lets just say this was a home run. And I would also like to mention that the rice and steak was also amazing thus adding to my celebrity-chef-feeling status. Recipe from tastykitchens.com.

SCALLOPED HASSLEBACK POTATOES

2 whole Golden Potatoes

2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend

Directions:
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 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!