MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hasselback Potatoes w/Seasoned Breadcrumbs
Categories: Potatoes, Cheese, Breads, Herbs
Yield: 8 Servings

8 md Russet potatoes
5 tb Butter; melted
1 ts Salt
3 tb Seasoned fine dry bread
- crumbs
2 tb Grated Parmesan cheese
1 tb Snipped fresh chives
1 ts Snipped fresh thyme

Set oven to 375ºF/190ºC.

Fill a large bowl with water. Place potatoes in water
bowl. Gather two 1/2" thick chopsticks or two 1/2" thick
wooden spoons; set aside.

For potatoes, slice a thin slice, lengthwise from the
bottom of each potato, so they can stand without rolling
on the cutting board. Arrange chopsticks or wooden spoons
lengthwise on opposite sides of one potato on the cutting
board. Slice potato crosswise into 1/8-inch-thick slices,
stopping the knife when it reaches the chopsticks or the
wooden spoons to prevent slicing all the way through.
Return sliced potato to water bowl. Repeat with remaining
potatoes.

Line a 15" x 10" x 1" baking pan with foil; grease foil.
Drain potatoes well and pat dry. Arrange potatoes in the
prepared baking pan. Brush evenly with 2 tablespoons of
the melted butter and sprinkle with 1/2 teaspoon of the
salt. Cover with foil. Bake for 45 minutes. Uncover. Bake
for 10 to 15 minutes more or until tender. Remove from
oven. Turn oven to broil.

Preheat broiler. In a small bowl stir together bread
crumbs, cheese, chives, thyme, and the remaining 1/2
teaspoon salt. Sprinkle potatoes evenly with crumb
mixture. Slowly and carefully spoon on remaining 3
tablespoons melted butter, being sure to cover all of the
crumb mixture.

Broil potatoes 4 to 5 inches from the heat for 2 to 3
minutes or until topping is golden. Serve immediately.

TO MAKE AHEAD: Prepare potatoes as directed through Step
2. Cover bowl and store in the refrigerator for up to 24
hours. Drain potatoes well.

Makes: 8 servings

Better Homes & Gardens | May 2017

MM Format by Dave Drum - 05 May 2017

Uncle Dirty Dave's Archives

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