Another Hasselback Potatoes
Recipe: #25795
March 18, 2017
Categories: Side Dishes, Cheese, Parmesan, Potatoes, Sunday Dinner Oven Bake, Gluten-Free, No Eggs, Vegetarian, Butter/Margarine, Kosher Dairy, Vegetarian Dinner, more
"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!"
Original is 8 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 400 degrees.
Step 2
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.
Step 3
Working in batches, decoratively arrange potatoes upright in an 8 cup capacity baking dish.
Step 4
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.
Tips
No special items needed.
1 Reviews
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