Hasselback potatoes are a Swedish creation that hail from the Stockholm restaurant Hasselbacken. Make sure this irresistible Scandi side dish is on your holiday dinner menu this year.
- Prep time 20 minutes
- Total time 1 hour & 45 minutes
Ingredients
Method
Preheat oven to 425°F. Grease 8-cup casserole dish with butter.
In large bowl, toss Gouda and cheddar to combine. Reserve 1 cup of the cheese mixture in small bowl.
Add cream, onion, garlic, thyme, salt and pepper to large bowl, stirring to combine. Add potatoes; using hands, toss until well coated.
Stack potato slices into neat piles; place in tight rows in prepared pan, standing up on edge. Scrape cream mixture over top to reach halfway up side of pan; discard any excess cream. Cover tightly with foil; place on baking sheet. Bake for 1 hour; remove foil and sprinkle with reserved cheese mixture. Bake, uncovered, until browned and tender when pierced, about 30 minutes. Let stand for 15 minutes before serving.
Test Kitchen Tip: Use a mandoline to quickly and evenly cut potatoes into thin slices.
Makes 12 to 14 servings.
Nutritional facts PER EACH OF 14 SERVINGS: about
- Fibre 1 g
- Sodium 289 mg
- Sugars 1 g
- Protein 7 g
- Calories 213
- Total fat 15 g
- Potassium 345 mg
- Cholesterol 54 mg
- Saturated fat 9 g
- Total carbohydrate 13 g
%RDI
- Iron 5
- Folate 5
- Calcium 15
- Vitamin A 13
- Vitamin C 13
