It's potato nirvana--crispy hasselback potatoes topped with the creamy sauce you'd make for scalloped potatoes. The perfect portions in this fun riff on a scalloped potato casserole make an impressive (but easy to achieve) presentation as a side dish. Source: EatingWell.com, October 2017

Hilary Meyer
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Make crosswise cuts every 1/8 to 1/4 inch along each potato, slicing almost to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish and coat with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

  • Bake the potatoes until the cuts begin to separate, 25 to 30 minutes. Remove from the oven; spray cooking spray into the opened cuts. Return to the oven and bake until the potatoes are tender, 30 to 40 minutes more.

  • When the potatoes are done, heat oil over medium-high heat in a small saucepan. Add onion; cook, stirring, until softened and beginning to brown, 2 to 3 minutes. Add 1/2 cup milk; cook, stirring occasionally, until steaming. Whisk the remaining 1/4 cup milk with flour in a small bowl until smooth; then whisk the mixture into the hot milk. Cook, stirring frequently, until bubbling and thickened, about 1 minute. Remove from the heat; add cheese and the remaining 1/8 teaspoon each salt and pepper. Stir until the cheese is melted.

  • Transfer the potatoes to a serving platter. Pour the cheese sauce over the potatoes. Sprinkle with paprika and thyme.

Tips

To make ahead: Prepare through Step 3 up to 1 hour ahead; continue with Step 4 just before serving.

Nutrition Facts

229 calories; total fat 9.3g 14% DV; saturated fat 3.8g; cholesterol 18mg 6% DV; sodium 302mg 12% DV; potassium 497mg 14% DV; carbohydrates 29.8g 10% DV; fiber 2.5g 10% DV; sugar 4g; protein 7.2g 14% DV; exchange other carbs 2; vitamin a iu 371IU; vitamin c 10mg; folate 24mcg; calcium 169mg; iron 1mg; magnesium 35mg; thiaminmg.