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Hasselback Scalloped Potatoes

For the potatoes

  • 2 pounds Yukon gold potatoes
  • 2 tablespoons butter melted
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper ground

For the sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 2 medium garlic cloves minced
  • 1/2 teaspoon salt adjust to your tastes
  • 1/2 teaspoon black pepper ground
  • 2 cups cheddar and Colby cheese grated


For the potatoes

  • Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. (The spoon handles will prevent you from slicing the potato all the way through.) Cut all the potatoes this way and place in a 7x11.5 in a casserole dishskillet, or another oven-safe dish.

For the sauce

  • Combine melted butter, oil, salt, and pepper and brush or pour over the potatoes.
  • Bake in a 425-degree oven for 40 to 50 minutes. Baking time will depend on how large your potatoes are. 
  • Meanwhile, in a medium saucepan on medium heat melt 3 tablespoons butter. Add the flour and minced garlic and cook, stirring for 1 minute. 
  • Add the milk, whisking while you slowly add it. Bring to a boil and simmer until the sauce is thick. 
  • Remove the sauce from the heat and stir in 1 cup of the cheese, salt, and pepper. Stir until the cheese is melted. 
  • When potatoes are fork tender, remove them from the oven and pour the sauce over the potatoes. Sprinkle the remaining cheese on top of the potatoes and return to the oven at 350 degrees for 15 to 20 minutes.
  • Cool 10 minutes before serving. 

Recipe from Paula @CallMePMc.com

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