Hasselback Potatoes with Chive Cream Cheese Sauce

Name: Hasselback Potatoes with Chive Cream Cheese Sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large russet baking potatoes; 4 tablespoons butter; 3-4 cloves garlic, minced; 1 tablespoon fresh chives, finely chopped; 1 tablespoon fresh parsley, chopped; Small sprigs of fresh rosemary; Salt and pepper to taste; Homemade bacon, cut into small pieces; 8 oz cream cheese, softened; 1 cup milk; 1 cup fresh chives, finely chopped; Salt and pepper to taste

Show-stopping fan-cut potatoes layered with bacon, smothered in garlic butter and a luscious chive cream cheese sauce.

Total time

80 min

Serves

4

Difficulty

Medium

play_circle Watch episode 67

Hasselback Potatoes with Chive Cream Cheese Sauce

As seen on Episode 67

The pantry

kitchen

Essentials · serves 4

4 large russet baking potatoes 4 tablespoons butter 3-4 cloves garlic, minced 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh parsley, chopped Small sprigs of fresh rosemary Salt and pepper to taste Homemade bacon, cut into small pieces 8 oz cream cheese, softened 1 cup milk 1 cup fresh chives, finely chopped Salt and pepper to taste

·

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The preparation

13 steps, about 80 minutes start to finish.

01
Preheat oven to 450°F.
02
Microwave potatoes for 5 minutes each (15 minutes total) to pre-cook.
03
Use chopsticks or wooden spoon handles placed alongside the potato as guides to prevent cutting all the way through.
04
Slice potatoes crosswise at 1/8-inch intervals, cutting down to but not through the bottom.
05
Melt butter in a small saucepan and add garlic, chives, parsley, and rosemary.
06
Warm together until fragrant.
07
Brush herb butter generously over potatoes, working it into the slices.
08
Tuck bacon pieces into the slices.
09
Roast at 450°F for 30 minutes until crispy and golden.
10
For the sauce: combine cream cheese and milk in a small saucepan over medium heat.
11
Whisk together until smooth and creamy. Season with salt and pepper.
12
Stir in chives.
13
Spoon chive cream cheese sauce over hot hasselback potatoes and serve.

lightbulb The chef's notes

“Lay a chopstick or wooden spoon handle along each side of the potato so your knife stops before cutting all the way through, keeping the slices fanned but attached. Work the herb butter down into every slit, since that is how the flavor and crispness reach the middle.”

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