Dauphinoise Hasselback Potatoes
The English Kitchen
The English Kitchen
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Ingredients

  • 1/3 inch spaces and then the spaces stuffed
  • 2 baking potatoes, well washed and dried and rubbed with a bit of olive oil
  • 2 TBS butter (cold)
  • 1 (2 inch) piece of Parmigiano Reggiano Cheese, thinly sliced
  • 1/4 tsp each, fine sea salt, freshly ground black pepper, and garlic powder
  • 1/2 tsp dried thyme
  • 60 ml heavy cream (1/4 cup)
  • 2 TBS grated strong cheddar cheese
  • 2 TBS finely grated Parmigiano Reggiano Cheese

Instructions

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