Hasselback the sequel Kayotic Kitchen

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Hasselback the sequel

6 medium potatoes
5 bacon strips
1 tomato
1 large garlic clove
2 tbsp butter
chicken broth
parmesan
dried basil
pepper
salt

Ingredients

Preheat your oven to 350F (175C).

Cut the bacon slices in 4 and thinly slice the tomatoes. Cut those slices in half.
Grate the Parmesan and garlic. Peel and wash the potatoes. Place the
potatoes, flatside down, on a wooden spoon. Cut the potatoes across at about
1 cm intervals. Season the potatoes with salt and pepper. Try to get some
between the slices as well.
Alternately put bacon and tomato between the potato slices and sprinkle them
with a hint of dried basil. Heat the butter but add the garlic before the butter
gets really hot. Cook for 30 seconds, then transfer the potatoes to the skillet.
Pour in enough chicken stock to cover the potatoes 1/3 to max halfway.

Directions

Bring the liquid to a boil and top the potatoes with the grated Parmesan.
Transfer the skillet to the oven and bake at 350F (175C) for 35 to 40 minutes.
Until the potatoes are tender and the cheese is golden brown. The liquid will
cook down while the starch in the potatoes will turn it into a thick sauce
sticking to the potatoes.

Meal type:

side dish or appetizer

Servings:

Copyright:

kayotickitchen.com

http://www.kayotic.nl/blog/hasselback-the-sequel

03.10.2014