Northwest Slicey Cheese Potatoes

"Whether they come from Washington or Idaho, my family enjoys potatoes in almost any form! This recipe came from one of those sample packs sent in the mail. I'm not sure what the original name was but my family loves NW Slicey Potatoes! They are especially good with meatloaf, barbecue, or any other beef dish."
 
Download
photo by Random Rachel photo by Random Rachel
photo by Random Rachel
photo by K9 Owned photo by K9 Owned
photo by AZPARZYCH photo by AZPARZYCH
photo by Starrynews photo by Starrynews
photo by breezermom photo by breezermom
Ready In:
1hr 25mins
Ingredients:
6
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400°F.
  • Line shallow baking pan with foil.
  • Melt butter, stir in spices, set aside.
  • Lay potato on your cutting board with a wooden spoon laying along side, parallel to the potato.
  • Make 1/4" slices into the potato- the spoon will prevent you from slicing all the way through.
  • Place potatoes in the pan.
  • Brush or spoon the butter mixture over the potatoes, fan out the slices as best as you can to get the butter in between them.
  • Bake the potatoes for one hour, basting once or twice with butter from the pan.
  • Test the potatoes, cook longer if needed, they should be fork tender.
  • Sprinkle cheese over the potatoes and bake till the cheese is lightly browned 7- 10 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was really good. I used a medium cheddar and I would like to try it with a sharper cheese, and maybe slices of onion too. The presentation is beautiful. Thanks for posting.<br/>Made for ZWT 8
     
  2. Yummy! Made a couple changes - left the peels on, cooked them halfway in the micro, and added green onions with the cheese. I love them! Made for ZWT 8
     
  3. Made as written using cheddar cheese. We loved these potatoes and now DH will be asking for them often. The only alteration I made was to sprinkle on some thinly sliced green onion at the same time as I was adding the cheese. I could make a whole meal out of one of these babies!<br/>Loved the tip about using the wooden spoon too - Thanks for posting - Made for The Bistro Babes ZWT*
     
  4. Cut the recipe in half but like Breezermom I left the butter sauce the same only adding a little more garlic and topped the potatoes with sharp cheddar cheese and basted about every 15-20 minutes...yummy! Definately will make again. Served with ham, broccoli and sauteed apples. Made for Zaar Cookbook Tag.
     
  5. We had a pig roast over the weekend and I had a lot of baked potatoes left over. I made this tonight but didn't have to bake the potatoes. I actually cooked the whole thing in the microwave. I added the butter mixture and cooked for two minutes. I then added the cheese and cooked another minute. Everyone enjoyed these. I did cut back the pepper just a bit due to personal preference. I also didn't peel my potatoes. Loved the look and taste of these.
     
Advertisement

Tweaks

  1. Loved the presentation on this. I used a disposable chopstick when cutting, so as not to ruin my wooden spoon. Worked well. I used shallots instead of garlic and even though I minced them well, it was hard to get them in between the slices. I would use a bit less butter next time, as there was a little too much oiliness for me.
     
  2. Love hasselback potatoes and I made just the one for lunch for myself and served with a gardem salad. I used Carisma potatoes (which are low GI) and left the skin on and used fresh minced garlic instead of garlic powder and a mix of sharp cheddar and parmesan for the cheese, my potato was on the small side so only took just less than an hour all up to cook, the only change I would make when making again is to put a spinkle of paprika on the cheese, mainly because I love paprika on melted cheese, thank you momaphet, made for I Recommend tag game and recommended by AZPARZYCG.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes