Sliced Baked Potato Hasselback With Rosemary And Gruyere Recipes

HASSELBACK POTATO GRUYERE

Steps:

• Using a 2 quart baking dish, lay out your peeled potatoes in the dish to make sure you have enough to TIGHTLY pack the dish. If you're short, peel a few more.
• Grease the baking dish (if you have a Le Creuset covered casserole, this is the time to use it - it's perfect.)
• Using a slicer or food processor, slice the potatoes uniformly, about 1/8″ wide. Place the potatoes in a very large bowl - the biggest you have. You'll need the room.
• Combine cheeses, setting aside 1/3 of the mixture in a small bowl for later.
• Add cream, garlic and thyme to cheese mixture. Add 1/4 tsp pepper and 1 tsp salt - or more to taste.
• Add cream mixture to your large bowl of potatoes. Set the casserole close by. With your hands, toss all the potato slices until every surface is coated with the cream mixture. Separate the slices with your fingers to make sure.
• Pick up a handful of slices and straighten them like you would a deck of cards. Gently press them vertically into the dish. The cream will help them stick together. Keep adding slices by the handful, starting at one end and working toward the other, packing them tightly in the dish. By the end, you'll be stuffing the slices in! Pull out any wayward pieces.
• When you get to the little ragged bits, pour the remainder over the middle of the dish.
• If needed, add a little milk to bring the liquid up to just under halfway on the baking dish.
• Cover tightly with a lid or foil and back for 45 minutes. Remove the foil and bake another 30 minutes. Pull out the dish and sprinkle the reserved cheese mixture of the top and transfer back to the oven for another 20 minutes, or until top is golden brown. Let rest for about 10 minutes and serve.

ROSEMARY HASSELBACK POTATOES

Steps:

• Preheat the oven to 425 ̊. Mix the butter, olive oil, rosemary, salt and a few grinds of pepper in a large bowl.
• Place a potato in the curved part of a wooden spoon. Make a series of deep cuts in the potato 1/8 inch apart, cutting almost all the way through. (The edges of the spoon will prevent you from cutting to the other side.) Repeat with the remaining potatoes.
• Toss the potatoes with the butter mixture. Place cut-sides up on a rimmed baking sheet and bake until tender and crisp, 75 to 80 minutes. Gently shake the pan to coat the potatoes with the melted butter. Season with salt.

ROSEMARY-GARLIC HASSELBACK POTATOES

Steps:

• Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
• Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
• Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.