HASSELBACK SCALLOPED POTATOES #HEALTHYVEGAN #POTATOES

A simple and delectable formula for mushy, garlicky, insane scrumptious Hasselback Scalloped Potatoes. They are the ideal side dish for a family dinner!When it comes to side dishes, potatoes are consistently a decent choice. They're constantly mainstream with all ages and they're actually several different ways to make potatoes. It's amusing to dress things up in the potato world for the occasions.

Hasselback Scalloped Potatoes

I joined two well known potato plans, Hasselback Potatoes and Scalloped Potatoes, for a simple, yet rich side dish extraordinary for occasion, dinner club, or any exceptional event engaging you have.Hasselback Potatoes are a kind of heated potato, where the potatoes are sliced part of the way through into slight cuts and prepared. Generally spread, breadcrumbs, and almonds are included top of the potatoes.

To make Scalloped potatoes, flimsy cuts of potatoes are covered in a mushy sauce and prepared until delicate and brilliant brown.Combining the two plans was a coherent decision. It makes an exquisite introduction. You can make it in one meal dish or for evening gatherings you can heat and serve in individual ramekins or little skillets.Hasselback Scalloped Potatoes are firm around the edges, delicate in the middle, simple to pull separated, and are suffocated in mushy goodness.

Ingredients:

For the potatoes:

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

For the sauce:

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

Instructions:

For the potatoes:

1. 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 dish, skillet, or another oven-safe dish.
2. Combine melted butter, oil, salt, and pepper and brush or pour over the potatoes.
3. Bake in a 425-degree oven for 40 to 50 minutes. Baking time will depend on how large your potatoes are. 
4. Meanwhile, in a medium saucepan on medium heat melt 3 tablespoons butter. Add the flour and minced garlic and cook, stirring for 1 minute. 
5. Add the milk, whisking while you slowly add it. Bring to a boil and simmer until the sauce is thick. 
6. Remove the sauce from the heat and stir in 1 cup of the cheese, salt, and pepper. Stir until the cheese is melted. 
7. 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.
8. Cool 10 minutes before serving. 

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