Recipe courtesy of Aaron May
Hasselback Potatoes with Fromage Fort
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 631
- Total Fat
- 46 g
- Saturated Fat
- 20 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 79 mg
- Sodium
- 703 mg
- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 631
- Total Fat
- 46 g
- Saturated Fat
- 20 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 79 mg
- Sodium
- 703 mg
Ingredients
Fromage Fort:
Directions
- Preheat the oven to 450 degrees F.
- Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
- Lay a potato lengthwise between the handles of 2 chopsticks. Slice the potato thinly, using the chopsticks to stop you from slicing all the way through. Repeat with the remaining potatoes.
- Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 45 to 50 minutes.
- Spread 1 1/2 tablespoons Fromage Fort over top of each and bake until cheese is golden brown and bubbly, an additional 8 to 10 minutes.
Fromage Fort:
Yield:
1 1/2 cups
- Add cheese, garlic, wine and some salt and pepper to a food processor and blend until smooth.
