Side
Creamy Hasselback Potato Bake
Dec
This potato dish was very popular in restaurants back in the 80/90’s that I worked in as it was easy to count how many serves that were in a tray and meant that it didn’t matter who was dishing up the meal it was 1 piece per serve.
They are also very forgiving as a little extra time in the oven does not effect the end result. I still make them occasionally if I am feeding a crowd and they never fail to impress.
I had to really think about this recipe as it depends on how many people you are looking to feed, so just adjust the recipe depending on how many potatoes you are using, its just important that the hot stock reaches about 3/4 of the way up the potatoes for the first cook and that the cream is drizzled over the potatoes it doesn’t need to cover the base of the pan.
Creamy Hasselback Potato Bake
Ingredients
- 6 Potatoes medium size
- 1 Onion – Sliced
- 3/4 – 1 Litre Chicken Stock – Hot
- 300 ml Cream
- 2/3 Cup Tasty Cheese grated
- Sprinkle Black Pepper
Instructions
- Preheat Oven 180 C
- Grease a 25cm X 35cm (Approximate) oven proof dish and place onion slices evenly over base.
- Peel the potatoes and cut slices not quite through to the bottom of the potato, so they stay intact. If the potatoes are bigger than 1 serve cut into appropriate serving sizes before slicing.
- Place the potatoes on top of the onion slices and pour over the hot stock, using enough stock to reach about 3/4 of the way up the sides of the potatoes. Cover with aluminium foil.
- Bake in the oven for 45 – 60 minutes.
- Remove the foil on one corner and carefully tip out most of the stock. (keeping the foil on may help reduce loosing potatoes into the sink)
- Drizzle with the cream, season with pepper and sprinkle with the grated cheese.
- Bake a further 20-30 minutes or until golden.
Notes
