Wednesday, November 14, 2012

Three Cheese Hasselback Potatoes


This is Sage Derby Cheese.  I came across it Saturday in the grocery and thought it was interesting.  It was economical so why not buy a small wedge and see what happens.

The cheese is actually fairly mellow, the sage flavor is not over powering at all and lends itself to lots of possibilities, especially when paired with other cheeses.

I did want to be careful not turn a side dish green, sometimes green side dishes don't work out so well especially when it's not St. Patrick's day, do ya feel me?


We hadn't had hasselback potatoes in a VERY long time so I decided to top them with cheese and include my new find.

2 baking potatoes
2 tablespoons freshly squeezed lemon juice
1/4 cup melted butter
2 tablespoons freshly chopped parsley 
Kosher salt and freshly ground black pepper
1/3 cup finely grated Asiago cheese
1/3 cup finely shredded Sage Derby cheese
1/3 cup finely shredded Gruyere cheese

Preheat the oven to 400 degrees F



Normally, we bake hasselback potatoes with lots of melted butter.  I had leftover Pasilla butter that I didn't want to waste, so I used it on this.  Regular melted butter works just fine, the Pasilla butter didn't change the taste of the potatoes at all.

Peel the potatoes and place them in a large bowl of water and the lemon juice for about 5 minutes. this will prevent the potatoes from turning that reddish brown color and help them turn a beautiful golden brown color while they are baking.  Remove them from the water and pat them dry.  Slice the potatoes about three-quarters of the way through and about 1/4 of an inch apart.  Keep the potato joined together at the bottom.



Whisk together the melted butter, parsley, salt and pepper.  Dunk the potatoes in the butter mixture and completely coat.  Place the potatoes on a baking sheet sprayed with non-stick cooking spray.  Bake for 30 minutes.  

Reserve the melted butter...keep it warm.

Look at the beautiful color, the lemon water works boys and girls!


Remove the potatoes from the oven and divide the cheese between the potatoes.  


Drizzle the remaining butter over the top and bake for another 15 minutes, until the cheese is melted and the potatoes are cooked through.

I probably should have drizzled the butter and then put the cheese.



These totally rock as a side dish to steak...I love ya baked potato, but sometimes I just need to mix it up!






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7 comments:

The Japanese Redneck said...

that's an interesting looking cheese

Sandy aka Doris the Great said...

I love that there's green shredded cheese on that potato! How fun! And tasty too.

Debbie said...

Now that cheese is different! I've never made baked potatoes this way before and need to try already!

David said...

Katherine, This is a great alternative to the my wife's spiced, salted baked potatoes with the skin on...although I do love the skin too! Your 3-cheese Hasselback potatoes look great and we'll have to try them... Thanks and Take Care, Big Daddy Dave

Chris said...

So....how would you know when the cheese turns bad and moldy? haha

I actually love the idea of the pasilla butter on a hasselback, I'll have to do that.

Linda said...

I have never seen that cheese, but I am going to see if I can find it. It looks amazing. Great post and photos, thanks so much for sharing. Greetings from Montreal, Canada.

Big Dude said...

I've only made them once, but didn't think they had enough flavor - I believe you've solved that problem - yours looks awesome.