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Hasselback Potato Bake | Crispy Baked with Mountain Cheese
(0)
70 min
Under an hour
Knuspr-Küche
Knusprig gebackene Fächerkartoffeln im Hasselback-Stil, gebettet auf aromatischem Knoblauch-Sahneguss und goldgelb gratiniert mit herzhaftem Bergkäse und frischem Thymian. Ein moderner Ofenklassiker für die ganze Familie.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Thoroughly grease a large baking dish with 10 g of unsalted butter.
Thoroughly wash the mostly waxy potatoes and pat dry (leave unpeeled or peel as desired). Place each potato on a cutting board between the handles of two wooden spoons and make crosswise cuts 2 to 3 mm apart in a fan pattern using a sharp knife. The spoon handles prevent slicing all the way through.
Peel the garlic cloves and chop them very finely. Coarsely grate the mountain cheese fresh with a grater. Strip the leaves from half of the fresh thyme and chop finely.
Chef's tip
Placing two wooden spoons or chopsticks to the left and right of the potato reliably prevents the knife from cutting all the way through to the bottom. This keeps the potato intact.
For even more crispiness, you can sprinkle some breadcrumbs or panko over the mountain cheese during the last 5 minutes of baking if desired.
Ingredients
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