Final post for Day 5! I should probably stick to trying one new recipe per day, trying to stay on top of these posts is much more difficult when there's multiple new recipes a day!
I wasn't a huge fan of these potatoes (partially because I messed up and used Reduced Fat Cheese--I don't know why we even have it--and instead of melting it got crispy, since I am a texture person that's probably the reason I wasn't a big fan. The boyfriend loved them though and said I could definitely repeat it.
Scalloped Hasselback Potatoes
Ingredients:
Russet Potatoes
Shredded Cheese (not Reduced Fat--I learned this the hard way--it doesn't melt right)
Parmesan cheese
Cold Butter
1. Slice butter and parmesan into thin slices. Slice Potatoes without cutting completely through.
2. Fill every other potato slice with butter/cheese (cheese, butter, cheese, butter, etc)
3. Bake at 400°F for 45 minutes (until potato is done)
4. Top potatoes with shredded cheese and bake until melted.
ENJOY!
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