Cheesy Hasselback Potato Bake

Basically many cuts 3/4 the way through the potato allowing oil and spices to penetrate.

Ingredients

• 8 desire potatoes
• 10 sprigs fresh thyme
• 2 tbs extra virgin olive oil
• 1 tsp sweet paprika
• 1 litre Campbell’s Real Stock Chicken
• 3 dried bay leaves
• 8 garlic cloves, peeled
• 2 cups 4 cheese melt grated
• 1 pinch salt and pepper, to taste
• 100g butter chopped

Method

1. Preheat oven to 250C/230C fan-forced.  Thinly slice potatoes without cutting all the way through.  (use wooden implements to limit cut).  Place potatoes on a 6cm deep, 24cm x 30cm baking dish.  Sprinkle with thyme.
2. Place butter, oil, paprika, stock, bay leaves and garlic in a medium saucepan over medium-high heat.  Cook, stirring occasionally, for 5 minutes or until butter is melted.  Pour over potatoes.  Season with salt and pepper.  Roast for 45 minutes.
3. Sprinkle cheese on potatoes.  Bake for a further 10 minutes or until potato has soaked up some of the stock mixture and cheese has melted.  Sprinkle with extra thyme.  Serve.

Notes: The cheese blend used contains easy melt and traditional mozzarella, cheddar and romano.

Source: Herald Sun, 21st September 2020