Hasselback Potatoes

I've seen a few of these recipes around but I used the one from Tasty Kitchen. I truly enjoy the site since you can read reviews and comments.Anyways about these potatoes. I may or may not have made these potatoes 4 or 5 times this month. I also may or may not have tried it with russet, red, and yellow potatoes. Well actually I did but only because I wanted to be thorough for you guys. I'm thoughtful that way.

For research purposes only I like red potatoes the best. These potatoes are an amazing side dish for just about any meal. You can dress them up with the works. Sour cream, bacon bits, green onions, or just plain. Well as plain as these get. Plus there is an amazing liquid left over from the potatoes that we may have poured over broccoli, asparagus, but we did not dip bread in it. Wait we did actually. This stuff is amazing. Try it for a nice Holiday side dish. You won't be sad.

Scalloped Hasselback Potatoes

adapted from Tasty Kitchen

2 whole Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons Garlic Powder
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend

Preheat oven to 400ºF. Scrub potatoes.
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.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!