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.