Hasselback Potatoes

Hasselback potatoes are not your common baked potato but they certainly have become popular. They turn a dish from dull to simply delicious.

You can add in other ingredients to make them more of a meal in themselves such as prosciutto or cream as we have here. The options are only limited by your imagination for this scrumptious potato dish.

This dish will serve 6-8 people and take approximately 25 minutes to prepare but it is so worth the prep time.

• 250 gm of Leister cheese or your favourite cheese
• 1 litre of chicken stock (5 cubes or tablespoons of powder to 1 litre of water)
• 600 ml thickened cream
• 1 ½ large potatoes per person (generally serving 6 adults)
• 150 ml garlic
• 1 tablespoon cumin
• 2 tablespoons paprika (sweet)
• 2 tablespoons butter
• A large baking tray

1 Hour Approx

• 30-40 minutes covered on high
• 20-30 minutes with cheese and cream on medium heat

1. Cut the potatoes and then carefully slide the knife across the potatoes diagonally halfway through only. It is not necessary to be precise.
2. Lay them out in the tray.
3. Add the garlic and spice to the stock and then pour the stock over the potatoes.
4. Add the butter to one side of the tray, (any side is ok and solid butter is ok).
5. Cover with foil as tightly as possible on the edges and place in the oven for 30 minutes at a high temperature (180’C).
6. Remove the foil and add the cream. Place back into the oven on 160’C for 20-30 minutes with your desired cheese- sprinkling the cheese and the paprika evenly on the top.