These potatoes are a wow presentation! A show-stopper side meant to impress your dinner companions. Potatoes are the number one side by general consensus in our house, usually made to encompass global cuisines. This humble spud baked with cream and garlic, elicits oohs and aahs at dinner!
Not quite the hassle it might seem, potatoes are thinly sliced, not quite through and through. You stop a smidgen from the bottom. This is efficiently done by placing the potatoes on two chopsticks an inch apart. Slice vertically till your knife hits the chopsticks. A neat trick. Pour some garlic thyme flavored hot cream over them. Cover and bake. The results are mouthwatering, delicious....just the thing on a cold winter night!
HASSELBACK POTATOES IN GARLIC CREAM
Serves 4-6
12-14 three inch Yukon Gold or Red Bliss Potatoes
1 1/3 cup Cream
4 Garlic Cloves
4-5 Thyme sprigs
3/4 teaspoon Kosher Salt
Fresh ground Black Pepper
Wash and dry potatoes.
Place one potato on chopsticks placed 1" apart.
Slice potato thinly, stopping just before you get to the bottom of the potato. The chopsticks prevent your knife from going all the way through.
Alternately place the potato on your cutting board and cut 3/4 of the way down, stopping short of the bottom.
Heat oven to 400F/220C.
Arrange potatoes in a baking dish.
Sprinkle salt and pepper over potatoes.
Heat cream over a medium flame till it simmers.
Pound garlic cloves lightly and add to cream.
Add thyme sprigs to cream and simmer for 5 minutes.
Pour cream evenly over potatoes.
Cover dish tightly with foil and bake for 45 minutes.
Uncover carefully and serve.
My dinner consists of a few potatoes....these perfectly cooked accordions are going to turn me into a couch potato!
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