Scalloped Hasselback Potatoes Breakfast

Prep: 10 mins
Cook: 1 hr

“Scalloped” is an appealing word, isn’t it? When I hear it I think about several things: first, there’s scallops, as in the seafood—absolutely scrumptious. Then there’s the scalloped form which can live on the threshold of a pair of shorts or at the collar of a female’s blouse — constantly quite and dainty. And of direction scalloped potatoes additionally involves mind, which includes my creativeness to a land of crispy potato skins soaking wet in a sea of cheese and cream. I can consider no higher area to exist, truly. So after I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to come to be rapid pals. I couldn’t were extra correct.

Ingredients

2 complete Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons Garlic Powder
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend

Preparation

Preheat oven to 400ºF. Scrub potatoes.
You want 2 wooden spoons with handles of the same width. Place a spoon on every aspect of the potato and start reducing the potato into skinny slices. The spoons will stop the knife from reducing all of the manner via 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 garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for forty five mins. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place returned in the oven for 10-12 more minutes. Remove and serve!