Hasselback or "Swedish-style" potatoes
Hasselback potatoes are cut into thin strips, leaving some of the flesh intact, to form a sort of puff pastry or "porte-feuilles". They are then baked in the oven, and topped with cheese and ham.
It's a simple recipe, and at the same time quite technical.
It's a simple recipe, and at the same time quite technical.
28 K 5/5 (1 reviews)
1 hour 55 min.
Average
2.90 €
4 potatoes
6 IngredientsLast modified on: November 26th 2023
For 4 potatoes, you will need:
- 1
4 potatoes - 2
50 g clarified butter - 3
thyme - 4
50 g Comté cheese - 5
2 slices ham - 6
fine (or table) salt - Total weight: 840 grams
Times for this recipe
Preparation: 55 min.
Cooking: 1 hour
All in all: 1 hour 55 min.
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Step by step recipe
Stage 1 - ⌛ 4 min.
Stage 2 - ⌛ 2 min.
With a vegetable peeler or knife, make a dish under the potato, removing a slice.
We do this so that they are stable afterwards.
We do this so that they are stable afterwards.
Stage 3 - ⌛ 1 min.
Place the potato, with the dish created in the previous step underneath, on a chopping board.
To make cutting easier afterwards, surround the potato with 5 mm-thick pastry blocks.
If you don't have any, use whatever you have on hand that is also around 5 mm thick: school rulers, "Chinese" chopsticks, etc.
To make cutting easier afterwards, surround the potato with 5 mm-thick pastry blocks.
If you don't have any, use whatever you have on hand that is also around 5 mm thick: school rulers, "Chinese" chopsticks, etc.
Stage 4 - ⌛ 4 min.
Using a sharp knife, slice the potato from top to bottom along its entire length, until you reach the wedges.
Note that the beginning and end of the potato are too small to be protected by the wedges, and will be cut off completely.
Note that the beginning and end of the potato are too small to be protected by the wedges, and will be cut off completely.
Stage 5 - ⌛ 15 min.
Do this for all the potatoes.
Stage 6 - ⌛ 15 min.
Stage 7 - ⌛ 40 min.
Do this for all the potatoes, then place them on a sheet of baking paper on a baking sheet.
Brush the outside of each potato with butter, sprinkle evenly with salt and thyme, and bake at 200°C (390°F) for 40 minutes.
Brush the outside of each potato with butter, sprinkle evenly with salt and thyme, and bake at 200°C (390°F) for 40 minutes.
Stage 8 - ⌛ 5 min.
Meanwhile, cut 50 g Comté cheese and 2 slices ham into strips, then into small squares, approximately the diameter of the potatoes.
Stage 9 - ⌛ 1 min.
After 40 minutes, remove the potatoes, which should already be golden brown.
Stage 10 - ⌛ 15 min.
Divide the pieces of ham and cheese between the slits in the potatoes.
It's best to spread the chosen slit with a knife blade, insert the piece of cheese or ham, then remove the knife blade, holding the cheese or ham in place.
Here again, working in pairs is a very good idea.
It's best to spread the chosen slit with a knife blade, insert the piece of cheese or ham, then remove the knife blade, holding the cheese or ham in place.
Here again, working in pairs is a very good idea.
Stage 11 - ⌛ 20 min.
Return the potatoes to the oven for 15-20 minutes.
Stage 12
Serve on their own, or with a green salad, for example.
Remarks
This 2-step cooking method takes a little longer, but you'll get much better results than with raw potatoes topped with cheese and ham before going into the oven.
This is a recipe that can be adapted to just about any taste: you can change the cheese and meat as you like. You could even replace the ham with vegetables, such as grilled zucchini slices.
If you prefer, replace the clarified butter with oil.
This is a recipe that can be adapted to just about any taste: you can change the cheese and meat as you like. You could even replace the ham with vegetables, such as grilled zucchini slices.
If you prefer, replace the clarified butter with oil.
Keeping: Enjoy immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 130 RDI=10 % | 140 RDI=20 % | 1,980 RDI=100 % | 8,290 RDI: 100 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 20 RDI=3 % | 240 RDI=10 % | 990 RDI: 10 % |
| Per potatoes | 10 RDI=5 % | 30 RDI=3 % | 40 RDI=5 % | 500 RDI=30 % | 2,070 RDI: 30 % |
How much will it cost?
- For 4 potatoes : 2.90 €
- Per potatoes : 0.75 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Comté cheese
Like these other recipes: bread-crust quiche, Comtoise endive salad, Tomato, mustard and tuna cake, Spinach and Comté Loaf, "Jules Bonnot" salad, ... See them all 43
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Confit of quinces in Macvin, Fillets of sole meunière, Warm autumn salad, Roscoff salad, Comtoise apple charlotte, ... See them all 33
Potatoes
Like these other recipes: "Haute patate" green beans, Warm Leek and Potato Salad, Minestrone, Green bean purée, Avengers' potatoes, ... See them all 84
Ham
Like these other recipes: Ham and endives au gratin, Grilled ham and bechamel sandwiches, Croque-monsieur complet, Frichti from Bruxelles, Breton galettes (pancakes), ... See them all 30
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