Cheesy Hasselback Potatoes

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Makes for 4-6

INGREDIENTS

• 2 pounds medium Yukon gold potatoes, all similar sizes

• 1 cup heavy cream

• 2 tablespoons olive oil

• 1/2 cup grated gruyere cheese

• 1/4 cup grated parmesan cheese

• 1-2 cloves garlic, grated or minced finely

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 2 teaspoons freshly chopped thyme

• chopped chives to finish

• salt to taste

INSTRUCTIONS

Prepare your potatoes

Clean your potatoes, then cut a bit off the bottom to create a flat surface. Place the flat surface down, then place chopsticks parallel to one another with the potato in between them. Use a sharp knife to cut thin cuts into the potato all the way down to the chop sticks so you’re left with a sliced potato that is still held together.

Line the cut potatoes up into a baking dish

Make your cream sauce

In a small bowl or measuring cup, mix together the cream, olive oil, cheeses, garlic, spices, and the freshly chopped thyme along with a. generous amount of salt and pepper. Stir well too combine.

Bake the potatoes

Set your oven to 375*F.

Use a spoon to douse each potato with the crema mixture, taking time to open up the slits and ensure each potato is well covered in the cream sauce.

Cover the baking dish with foil and bake for 30-40 minutes, then remove the foil and bake an additional 15-20 minutes or just until the potatoes are cooked through and evenly bubbly and golden brown all over.

Finish with freshly chopped chives and serve!