Created by: JostLori
Created on March 18, 2017
Categories: Dinner, Side Dishes, Dairy, Cheese, Parmesan, Vegetables, Potatoes , Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Butter/Margarine, Kosher Dairy (more)
Another Hasselback Potatoes
"This is a little different in that each potato isn't kept intact, but rather incorporated into the entire casserole. You can arrange the slices in concentric circles, or whatever creative pattern you want! Recipe is from a grocery flyer, but can't remember which store!"
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Prep Time: 10mPT10M
Cook Time: 80mPT80M
- 4 pounds Yukon Gold potatoes
- 8 tablespoons butter, melted (1 stick)
- 4 teaspoons thyme leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Parmesan cheese, finely grated
What You Will Need
No special items needed.
Preheat oven to 400 degrees.
Using a mandolin slicer, thinly cut potatoes crosswise into 1/8" thick slices. In a large bowl, toss potatoes, butter, thyme, salt and pepper to coat.
Working in batches, decoratively arrange potatoes upright in an 8 cup capacity baking dish.
Cover dish with foil and bake for 50 minutes, or until potatoes are slightly tender. Sprinkle Parmesan over potatoes and back uncovered for 30 minutes, or until potatoes are tender and tops a re golden and crisp. Cool for 10 minutes before serving.
- Serving Size: 1 (249.3 g)
- Calories 278.4
- Total Fat - 13 g
- Saturated Fat - 8.1 g
- Cholesterol - 34.3 mg
- Sodium - 379.8 mg
- Total Carbohydrate - 36 g
- Dietary Fiber - 5.5 g
- Sugars - 2.7 g
- Protein - 5.9 g
- Calcium - 90.2 mg
- Iron - 1.3 mg
- Vitamin C - 21.3 mg
- Thiamin - 0.2 mg