Extra Cheesy Hasselback Potatoes Recipe
Prep Time:
25 minutes
Cook Time:
1 hour, 30 minutes
Servings:
4 Servings
Ingredients
  • 4 medium russet potatoes, scrubbed and dried
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 large clove garlic, minced
  • 2 tablespoons fresh thyme leaves, divided
  • 2 tablespoons chopped fresh chives, divided
  • ½ teaspoon white pepper
  • 1 teaspoon coarse sea salt
  • 8 ounces Jarlsberg cheese, thinly sliced
  • ¼ cup finely grated Parmesan
Directions
  1. Preheat the oven to 400 F.
  2. Cut a thin horizontal slice off one side of each potato so that it can lay flat.
  3. Place one potato between 2 wooden spoons or chopsticks. This will help prevent cutting all the way through the potato.
  4. Cut thin slices vertically, about ⅛-inch apart, starting in the center of the potato.
  5. Repeat for the remaining potatoes, fanning out the slices when finished.
  6. Stir together the melted butter, olive oil, garlic, 1 tablespoon each thyme and chives, and white pepper in a small bowl.
  7. Place the potatoes flat-side-down in a baking dish or parchment-lined baking sheet with enough space to keep the potatoes at least an inch apart.
  8. Use a pastry brush to coat each potato with the melted butter mixture, making sure that it seeps in between the slices.
  9. Sprinkle the potatoes with the sea salt.
  10. Bake the potatoes for an hour to an hour and 15 minutes, basting 2 or 3 times. The edges should be crispy and the insides very tender.
  11. Remove the pan from the oven.
  12. Place the cheese slices in the potato slits, distributing them evenly between all of the potatoes.
  13. Sprinkle the tops of the potatoes with the Parmesan.
  14. Return the pan to the oven until the cheese has melted (about 10 minutes).
  15. Remove the potatoes from the oven and sprinkle with the remaining herbs.
  16. Serve the extra cheesy Hasselback potatoes immediately.