Hasselback Potatoes

Ingredients:
2 Russet potatoes
Parmigiano-Reggiano
Butter
Heavy whipping cream
Sour cream
Scallion

Method:
Scrub potatoes clean. Make slices across the potato, being sure to stop before you reach its bottom.

Cut up your butter. Using super cold butter makes it easier to slice and to shove in the potato. I recommend sticking it in the freezer for bit.

Then do the same with the Parmigiano-Reggiano. No freezer tip for this one. It’s fine as is.

Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. Transfer them to a baking sheet and season with salt and pepper. Drizzle a little olive oil on top of the potatoes and they’ll be good to go.

Bake them at 400ºF for about 45 minutes to an hour. I found mine were done more at the hour mark.

When they’re done baking, drizzle the heavy cream atop the potatoes.

And then add the shredded cheddar and bake for an addition 10-15 minutes.

Done! Feel free to add sour cream and scallions.

Source: TastyKitchen