I’ve always wanted to make Hasselback potatoes. The way they look like an accordion with those lines is just adorable. They appeal to my OCD leanings, so precise but also delicious looking. I saw Mario Batali make them on ‘The Chew’ one day and decided I needed to finally make them. I texted my P.S. (Pantry Stocker/hubby) to bring home potatoes!
The potatoes weren’t huge, so for the two of us I made 3 of them. If nothing else, we’d have one leftover and that’s never a bad thing around our house. The recipe calls for 4 which probably explains why the coating on the potatoes was a bit much. For looks, that is; it didn’t ruin the flavor at all!
I followed Batali’s recipe exactly except for one thing: I didn’t put prosciutto on them. I’m not a fan and with the price of that gourmet ham I didn’t bother to waste it. The potatoes were great without it!
I scrubbed the potatoes and put them into the microwave for 8 minutes, turning halfway through. I removed them from the microwave and let them cool enough to touch.
It was actually fun to cut them. I set each potato on the cutting board and put it between two wooden spoon handles. I made cuts every ¼” on each potato and it was a snap!
I set the potatoes into the baking dish I’d sprayed with cooking spray. I tucked a slice of cheese into each of the cuts on the potatoes. In a bowl I whisked the sour cream, milk and nutmeg together then poured it over the potatoes.
Next I mixed the Parmigiano-Reggiano and panko together in another bowl, then sprinkled it over the potatoes.
I cut the butter into chunks and set them all over the potatoes. They were ready for the oven I’d preheated to 350 degrees F. I set the timer for 30 minutes.
The potatoes weren’t as golden as I would have liked at 30 so I set the timer for another 10 minutes. Perfect! They were browned and bubbling and smelled fabulous.
I served them for dinner with our grilled steaks and some Dijon carrots. The potatoes were crispy on the outside and soft on the inside and just full of melty cheese. They were baked potatoes extraordinaire. They were pretty fast and easy to make so I’m sure I’ll be doing this again!
4 russet potatoes (large-sized, cleaned well)
1 pound gruyere (1/4-inch thick slices, cut into 2-inch squares)
1 cup milk
1 cup sour cream
1/2 teaspoon nutmeg (freshly grated)
1/2 cup Parmigiano-Reggiano (freshly grated) (I used Parmesan)
1/2 cup panko bread crumbs
salt and freshly ground black pepper
1/4 cup chives (chopped)
Preheat oven to 350°F. Butter a baking dish and set aside.
Microwave Potatoes on high for 8-10 minutes. Remove and set aside until cool enough to handle.
Place cooked potato on a cutting board between to wooden spoons and make cuts 1/4″ apart, down to the handles of the spoons so the slices remain attached. Repeat with remaining potatoes.
Place potatoes on a greased baking dish. Add slices of gruyere into the cuts in the potatoes. Season with salt and pepper.
Whisk the sour cream, milk and nutmeg in a bowl. Season with salt and pepper. Pour mixture over potatoes.
Combine the Parmigiano-Reggiano and breadcrumbs in a bowl. Sprinkle over the potatoes. Place slices of butter over top of the potatoes.
Place dish in the oven to bake for 35-40 minutes or until golden brown on top and the potatoes are cooked through and crispy.
Remove from oven and garnish with fresh chopped chives if desired.
Adapted from Mario Batali on The Chew