Hasselback Scalloped Potatoes

Tried this for the first time and it didn’t disappoint! Hubby asked for 2 extra helpings!.

Hasselback Scalloped Potatoes

Ingredients:

4 large potatoes, washed and thinly sliced (about 1/8 inch)

2 tablespoons butter, melted

2 tablespoons olive oil

2 cloves garlic, minced

1 cup heavy cream

1 cup shredded cheese (cheddar, Gruyere, or your choice)

Salt and pepper to taste

Fresh thyme leaves (optional, for garnish)

Instructions:

Preheat your oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray.

In a small bowl, mix together the melted butter, olive oil, and minced garlic.

Arrange the sliced potatoes vertically in the prepared baking dish, slightly overlapping each slice.

Brush the butter and garlic mixture over the potatoes, making sure to get in between the slices.

Season the potatoes generously with salt and pepper.

Pour the heavy cream evenly over the potatoes, ensuring that it seeps down into the crevices.

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

After 45 minutes, remove the foil and sprinkle the shredded cheese over the top of the potatoes.

Return the baking dish to the oven and bake, uncovered, for an additional 20-25 minutes or until the potatoes are tender and golden brown on top.

Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh thyme leaves if desired.