This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
30 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 €
Change currency:
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)
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Rolled chestnut and apple brioche, Fillets of sole meunière, Roscoff salad, Roast beef "like they do it in Santa Fe", ... See them all 33
Comté cheese
Like these other recipes: Poached eggs with spinach and Comté milk, Chicken Brussels pie, Comtoise endive salad, Gnocchi alla romana, bread-crust quiche, ... See them all 44
Potatoes
Like these other recipes: Fillets of sole Dieppoise, Cauliflower "moelleux" in ramekins, Salt cod brandade, Potato tortilla (Spanish omelette), Gratin Dauphinois, ... See them all 85
Ham
Like these other recipes: Ham à la Russe, Grilled ham and bechamel sandwiches, Ham "friand" pie, Mozzarella pasta bake, Mini Mont d'Or fondue with "spuds in blankets", ... See them all 30
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017435 K3.5 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017482 K4.2 2 hours 15 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017955 K 54 20 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras. September 7th 2018334 K4.6 2 hours
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011414 K3.8 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.