An easy and delicious recipe for cheesy, garlicky, crazy-delicious Hasselback Scalloped Potatoes. They are the perfect side dish for a family dinner!
Prep Time: 10minutes
Cook Time: 1hour
Total Time: 1hour 10minutes
Servings8 servings
Ingredients:
For the potatoes
- 2 pounds Yukon gold potatoes
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
For the sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 medium garlic cloves minced
- 1/2 teaspoon salt adjust to your tastes
- 1/2 teaspoon black pepper ground
- 2 cups cheddar and Colby cheese grated
Instructions:
For the potatoes
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks.
- Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. (The spoon handles will prevent you from slicing the potato all the way through.)
- Cut all the potatoes this way and place in a 7×11-inch casserole dish, skillet, or another oven-safe dish.
For the sauce
- Combine melted butter, oil, salt, and pepper and brush or pour over the potatoes.
- Bake in a 425-degree oven for 40 to 50 minutes. Baking time will depend on how large your potatoes are.
- Meanwhile, in a medium saucepan on medium heat melt 3 tablespoons butter.
- Add the flour and minced garlic and cook, stirring for 1 minute.
- Add the milk, whisking while you slowly add it. Bring to a boil and simmer until the sauce is thick.
- Remove the sauce from the heat and stir in 1 cup of the cheese, salt, and pepper. Stir until the cheese is melted.
- When potatoes are fork tender, remove them from the oven and pour the sauce over the potatoes.
- Sprinkle the remaining cheese on top of the potatoes and return to the oven at 350 degrees for 15 to 20 minutes.
- Cool 10 minutes before serving.
NUTRITIONAL INFO:
Calories: 330kcal | Carbohydrates: 30.2g | Protein: 10.1g | Fat: 18.2g | Saturated Fat: 8.9g | Sodium: 200mg | Fiber: 2.3g | Sugar: 1.1g
Sounds so yummy think i will take it to my next potluck thank you
I am very excited to try this recipe. Looks great