Yeah, love these potatoes. Thanks to Mario Batali for posting this recipe online yesterday which inspired me to give them a shot.
I did alter the recipe a bit and added Comté cheese delivered to me by my partner who returned from France with a few large chunks of my fav cheese. I also used bacon instead of the prosciutto just cuz I like to crisp up the bacon and throw it on top before I add the milk/sour cream mixture.
I would suggest if using a large potatoe to microwave them longer, maybe 12 minutes. I would also bake them in the over for 45 minutes.
His recipe can be found here…. Cheesy Hasselback Potatoes
I did slice my potatoes as Mario suggested with two wooden spoons on each side to avoid slicing right through the potatoe.
Comté also called Gruyère de Comté which is a French cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France. My all time favourite cheese, I just can’t get enough.
Don’t be afraid to add lots of cheese because when it melts in the oven it won’t seem as much when you take it out.
I then added the sour cream and milk mixture and crisped up some bacon to put on top before I add the parm and panko crumbs.
Oh so gooey good. You gotta try this recipe out. Perfect comfort food.