Monterey Jack Scalloped Hasselback Potatoes

Don’t know what to prepare for dinner? If you want to treat your family and guests to a delightful dish, try these scalloped hasselback potatoes. The classic recipe was invented by a chef in 1940 for the Hasselbacken restaurant in Stockholm, Sweden and to this day they continue to serve this dish there. Preparing simple potatoes the Swedish way turns them into an elegant and unforgettable dish. If you have not already gone hasselback, then go now.

On this occasion I have combined Monterey jack and sour cream as topping for these delicacies, and

thank God they came out delectable. My husband and daughters loved this recipe so much I had to share it. I preferred mine lactose free and cooked it separately from the rest. This poor and lonely potato still tasted delicious seasoned with olive oil, salt and onion powder.

Monterey jack adds a spicy touch, and the end result is spectacular.  Cheddar or any other cheese of your choice could also be used.

Thin layer is cut off the bottom to prevent potatoes from rolling while cooking.

Place Potatoes on baking dish, carefully place a small square of butter in between slices. Drizzle the tops of the potatoes with olive oil, onion powder and salt. Bake until potatoes are tender.

When potatoes are done sprinkle cheese over potatoes and return to oven until melted.

Monterey Jack Scalloped Hasselback Potatoes
Recipe inspired by Tasty kitchen.

Ingredients: 
5 potatoes scrubbed clean
½ stick butter
Salt to taste
1-2 teaspoon onion powder
5 Tablespoons olive oil
8onz. Monterey jack cheese
½ cup sour cream (4oz)
Cilantro or green onions for garnish

Instructions: 
1. Preheat oven to 400˚F Scrub potatoes until they are thoroughly clean and dry.
2. Cut a thin layer off the bottom of the potatoes so they don't roll while cooking. Then proceed to cut ¼ inch thick slits across the potatoes being careful not to go all the way through the bottom.
3. Place Potatoes on baking dish, carefully place a small square of butter in between every 3 slices. Drizzle the tops of the potatoes with olive oil, and sprinkle with onion powder and salt to taste.
4. Bake for 50 minutes - 1 hour or until potatoes are tender. With the help of a spoon baste potatoes with the melted butter and oil every 15 minutes.
5. When done sprinkle shredded pepper jack cheese over potatoes and return to oven until melted. Remove from the oven, let stand for three minutes, garnish with sour cream and cilantro. Serve with salad or a meat dish of your choice. You will love this… ENJOY!


Notes: 
a) Place two wooden spoons or two knives of the same width on each side of the potato to help prevent you from cutting all the way through the potato.
b) Try using different herbs and spice to vary the recipe. Are you lactose intolerant? Than skip the cheese, butter and sour cream and enjoy your hassleback potato.

“The God who equipped me with strength and made my way blameless. He made my feet like the feet of a deer and set me secure on the heights. He trains my hands for war, so that my arms can bend a bow of bronze”. ~ Psalm 18:32-34