“Scalloped” Potato

I’m not a big fan of the traditional scalloped potato, so I decided to create a recipe that combined the idea of a scalloped potato with that of a hasselback potato. 


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"Scalloped" Potato
I'm not a big fan of the traditional scalloped potato, so I decided to create a recipe that combined the idea of a scalloped potato with that of a hasselback potato.
Course entree
Cuisine american
Prep Time 10 minutes
Cook Time 90 minutes
Servings
serving
Ingredients
Course entree
Cuisine american
Prep Time 10 minutes
Cook Time 90 minutes
Servings
serving
Ingredients
Instructions
  1. Preheat the oven to 400F/200C.
  2. Using a mandoline, thinly slice the potatoes. Place in a bowl of water and allow to soak 10 minutes.
  3. Drain and lay on paper towels to dry.
  4. In a large bowl, combine parsley, garlic powder, cheddar cheese, salt, and pepper.
  5. Add the drained potatoes to the bowl. 
  6. Drizzle potatoes with olive oil and toss to coat. 
  7. Layer potatoes in a baking dish.
  8. Grate Parmesan cheese on top. 
  9. Place in the preheated oven and bake 45 minutes, covered.
  10. Remove the foil and bake another 45 minutes, or until crisp. 
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