Hasselback Scalloped Potatoes

INGREDIENTS

• Four massive russet potatoes, peeled
• 2 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Gruyere cheese (or any different melting cheese like cheddar)
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh chopped parsley, for garnish (optional)

INSTRUCTIONS

Preheat your oven to 400°F (200°C). Grease a baking dish with butter or cooking spray.
Place a potato on a slicing board, flat aspect down. Make thin, evenly spaced slices alongside the potato, being cautious no longer to reduce all the way through. You can vicinity chopsticks or wood spoons on both facet of the potato to forestall reducing all the way through.
In a small bowl, combine collectively the melted butter, olive oil, and minced garlic.
Place the sliced potatoes in the organized baking dish. Brush the butter and garlic combination over the tops of the potatoes, making certain to get the combination in between the slices.
Season the potatoes with salt and pepper to taste.
In a saucepan, warmth the heavy cream over medium warmness till it simply starts offevolved to simmer. Remove from heat.
Pour the heated cream evenly over the potatoes in the baking dish.
Cover the baking dish with foil and bake in the preheated oven for forty five minutes.
After forty five minutes, eliminate the foil from the baking dish and sprinkle the grated Gruyere cheese and Parmesan cheese over the potatoes.
Return the baking dish to the oven and bake for an extra 20-25 minutes, or till the potatoes are gentle and the cheese is golden and bubbly.

Enjoy.

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