I am always looking for a different way to cook potatoes. I love potatoes. Unfortunately I need to watch how many I eat these days. The days of having nothing but a baked potato for supper are long over. But I can enjoy half a one, and today I enjoyed a half a one of these delicious babies. A delicious twist on an old favourite . . . or two old favourites combined. Either way . . . worth it.
These are somewhat of a blue-moon treat and not something you would want to eat every day of the week, but boy oh boy, when you do, they are definitely something which will be enjoyed. Baking potatoes, sliced almost all the way through at 1/3 inch spaces and then the spaces stuffed . . .
With seasoned and herbed butter, alternating with thin slices of Parmigiano Reggiano cheese . . . then baked until golden brown, drizzled with some cream and sprinkled with a bit more cheese and baked again . . .
The potatoes end up tender with tasty golden edges . . . cheese and cream melting down into those crisp crevices . . . perfectly seasoned.
Deliciously indulgent. Like I said . . . once in a blue moon . . . a real treat.
*Dauphinoise Hasselback Potatoes*Serves 2 generously
Drizzle the cream over top of each evenly and sprinkle evenly with the cheddar and Parmigiano cheeses. Return to the oven for a further 5 to 10 minutes. Serve hot.