Hasselback potatoes PDF Print E-mail

Hasselback Potatoes (Sweden)

6 medium baking potatoes (2 pound)
1/4 cup butter or margarine, melted
Salt
Pepper
1/4 cup grated Parmesan cheese
2 tablespoons dry bread crumbs
Paprika

Cut potatoes crosswise into 1/8-inch slices, cutting only 3/4 through. Place cut side up in greased 11 x 7-inch baking dish. Brush with butter; sprinkle with salt and pepper. Bake at 375 degrees F, brushing with butter once or twice, for 45 minutes.

Mix cheese and bread crumbs; sprinkle on potatoes. Sprinkle with paprika. Bake until tender, 20 to 30 minutes.

Yields 6 servings.

Variation
Potatoes can be baked with a roast at 325 degrees F for 1 hour. Brush potatoes with meat drippings, then sprinkle with cheese mixture. Bake until tender, about 30 minutes.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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