I recently read a newspaper article that stated that the simple things in life make us the happiest. Well if that’s the case, this simple recipe is perfect for spreading happiness. It is so easy to make and makes an impressive entrance onto the dinner table. To give it a go, you need a few ingredients a hot oven and you will soon be on your way.
The origins of hasselback potatoes are in Sweden – I wonder if that’s why the Swedes are such a happy bunch? Anyway, back to the recipe, there are two easy ways to prepare the potatoes to make hasslebacks, the first is to slice potatoes is thin slices, around 5 mm thick about four fifths of the way through.
A quick tip to do this is to place a chop stick either side of the potato and slice down onto them, this will stop you from slicing all the way through the potatoes. The other way is to use a mandolin. This will give perfect slices all the same thickness.
Remember that if you choose to slice potatoes using the chopstick method, leave a little extra space while roasting as they will open up during cooking. Whichever method you chose, after slicing coat the potato slices in the cheese and garlic mixture, making sure a good even distribution. If following our recipe after slicing with a mandolin you will need to place them in a baking tray, in an even manner for the hassleback look. Sweet potatoes are a less uniform shape than regular potatoes making them more suitable for slicing on the mandolin.
So that’s it, after slicing and coating all that’s left to do is to let it cook in the oven while freeing time for you.
Preheat the oven to 200°C/180°C fan forced.
Use a mandolin slicer, slice unpeeled potatoes in 0.5cm slices. Combine cream, milk, half the parmesan cheese, half the thyme and Maggi Cheese and Garlic Potato Bake in a large mixing bowl. Toss the potato slices into the cream mixture, making sure all the slices get well coated.
Grease a medium sized casserole dish with cooking oil spray; arrange handfuls of potatoes into neat, tightly packed stacks to fill casserole dish. Reserve the remaining cream mixture.
Wedge in thinly sliced red onion pieces between the potato layers. Pour over the reserved cream mixture. Sprinkle with remaining thyme and parmesan. Bake for 1 hour covered, remove foil and bake for a further 10-15 minutes or until the sides are bubbling and the tops of the potatoes are crispy and golden brown. Serve with your favourite protein and a green salad.