Scalloped Hasselback Potatoes

Name: Scalloped Hasselback Potatoes
Ingredients: 4 russet potatoes, scrubbed clean with the skins left on; 1 stick unsalted butter, + 1 more tablespoon of butter, cut the stick of butter into thin slices; 5 ounces gruyere cheese, cut into thin slices; 1 cup heavy cream; 4 sprigs fresh thyme; 2 cloves peeled and smashed; 4 tablespoons shredded parmesan cheese

7 ingredients

5 steps

Ingredients

4 russet potatoes, scrubbed clean with the skins left on
1 stick unsalted butter, + 1 more tablespoon of butter, cut the stick of butter into thin slices
5 ounces gruyere cheese, cut into thin slices
1 cup heavy cream
4 sprigs fresh thyme
2 cloves peeled and smashed
4 tablespoons shredded parmesan cheese

Directions

1

Preheat oven to 400.
2

Heat the cream, 1 tablespoon of butter, garlic and thyme in a small saucepan until simmering. Remove from the heat and set aside to infuse.
3

Cut the potatoes by following the directions in the video on Chez Us (Scalloped Hasselback Potatoes).
4

Alternate slices of butter and cheese between the slices of the potato. Do not over stuff or the potato will buckle up and break.
5

Jump over to Chez Us for the reminder of the instructions.