Making Hasselback potatoes have been on my list forever. But you know I had to add some drama in the way of color and sauce.
Red, white and blue patriotic potatoes for this Labor Day holiday weekend smothered in Gouda cheese sauce, a nod to my German-Dutch border family.
This recipe is intended for a party, it feeds at least 12 people but you can easily cut it in half. I love the mellow, nutty taste the Gouda cheese adds to the cream sauce. Gouda is a popular cheese in Germany and packages of shredded Gouda are easily found in supermarkets there. Not so much here in the USA. Feel free to swap out the Gouda for Swiss, mozzarella or your favorite cheese variety.
The cream can also be swapped out for a reduced fat version.
Red, White & Blue Hasselback Potatoes in Gouda Cream Sauce
Ingredients
- 1+1/2 lb White Potatoes
- 1+1/2 lb Red Potatoes
- 1+1/2 lb Purple Potatoes
- 2 Tablespoons Olive Oil
- Kosher Salt & Freshly Ground Pepper
- 3 Cups Heavy Cream
- 1 Cup Vegetable Broth
- 2 Cups Shredded Gouda Cheese
- 1 Tablespoon Fresh Thyme Leaves, plus a few sprigs for garnish.
Instructions
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Preheat the oven to 400 degrees F. Brush a baking dish with oil or line a deep, rimmed baking sheet with aluminum foil, making sure the foil overlaps the edges.
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Wash the potatoes and pat dry.
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Use a sharp knife to make thin cuts in each potato from the short sides leaving about a 1/4 inch uncut at the base of each potato.
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Arrange the potatoes in the baking dish or on the baking sheet. Brush the cut potatoes with the olive oil and season with kosher salt and freshly ground pepper.
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Place the dish in the oven and bake for 20 minutes.
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In a separate bowl, mix together the heavy cream and vegetable broth.,
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Remove the potatoes from the oven and evenly pour the cream mixture over the tops of the potatoes. Use a brush to make sure the sauce gets into the crevices of the cut potatoes.
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Distribute the shredded cheese over the top then sprinkle the fresh thyme over the cheese.
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Return the potatoes to the oven and bake for another 30 minutes.
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Remove from oven, season again with kosher salt and freshly ground pepper to taste. Garnish with thyme sprigs and serve.
Recipe Notes
Make sure the potatoes are all relatively the same size.
