Grilled Scalloped Hasselback Potatoes – Here’s How

Hasselback Potato

Grilled Loaded and Scalloped Hasselback Potatos

Starch Madness celebration continues here at the Grate.  Which dish will be declared the winner of our Grate starchy tournament? In this episode we take a look at a simple and tasty treatment of a grilled potato from the Hasselback Restaruant in Stockholm.  They are simply made by slicing potatoes at regular intervals almost all the way through, then separating the “fans”, adding a bit of butter, oil, or cheese in between each ridge, and grilling them until crisp and creamy. They come out looking awesome.  In this episode we add a little moisture to the potato and make a loaded Scalloped Hasselback Potato.  Delicious!

 

 

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Gather up the ingredients

The ingredient list is fairly simple.  Russet baking potatoes, a good cheese, we used a good Parmigiano, a little EVOO, spices, heavy cream and grated cheese.

Here is a helpful tip. To cut the potatoes, lay a set of chopsticks or a wooden spoon next to the potato so your knife won’t slip through to the board.

 

melted cheese

Delicious melted cheese!

 

The Process

The Process is easy.  Cut a potato into fans, put a slice of butter or thinly sliced cheese into alternate fans.  Create a foil boat, top the fans with a little drizzle of olive oil, and grill the potatoes over a fairly hot (400 degree) fire for about 40 minutes.  Pour some heavy cream over the potato, top with cheese and grill for another 20 minutes or until the potatoes are tender.  Remove, let them cool a minute or two and top with sour cream, bacon bits, and green onion.  These are a delicious side dish or a great lunch!

 

Loaded

Load up the potato!

 

The Recipe

Grilled Scalloped Hasselback Potatoes

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Grilled Scalloped Hasselback Potatoes

Ingredients

  • 2 whole russet Potatoes
  • 8 Tablespoons Butter
  • 1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
  • ⅛ teaspoon BBQ Spice
  • 2 teaspoons Olive Oil
  • ¼ cups Heavy Cream
  • ¼ cups Cheddar Cheese Blend

Instructions

  1. Preheat a clean fairly hot grill (400ºF).
  2. Scrub potatoes.
  3. You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
  4. Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato.
  5. Season the potato with bbq seasoning.
  6. Drizzle the potato with olive oil.
  7. Grill for 45 minutes.
  8. Remove from the grill and drizzle heavy cream over the potatoes.
  9. Top with cheddar cheese.
  10. Place back on the grill for 20 - 30 more minutes, or until the potatoes are tender.
  11. Remove and serve!
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