Scalloped Hasselback Potatoes

I'm sharing this recipe starting with a disclaimer. These are sooo not good for you. In fact, they are just about everything you are not supposed to have...potatoes, cheese, butter, cream....but if you want something comforting, delicious, and SO perfect for upcoming holiday meals, these are for you. I may have eaten more than my share...just sayin'.

Photo from Tasty Kitchen

What You Need:

2 russet potatoes

2 tablespoons butter

Block parmesan cheese

garlic powder

2 teaspoons olive oil

salt

1/4 cup heavy cream

1/4 cup shredded cheese {blend or your choice}

Directions:

Preheat oven to 400ºF. Scrub potatoes.

You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Remove and serve!