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.
19 K 5/5 (1 reviews)
1 hour 55 min.
Average
8 potatoes
6 IngredientsLast modified on: November 26th 2023
For 8 potatoes, you will need:
- 1
8 potatoes - 2
100 g clarified butter - 3
thyme - 4
100 g Comté cheese - 5
4 slices ham - 6
fine (or table) salt - Total weight: 1,680 grams
Change these quantities to make:
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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 100 g Comté cheese and 4 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 | 100 RDI=40 % | 250 RDI=20 % | 290 RDI=40 % | 3,960 RDI=200 % | 16,590 RDI: 200 % |
| 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 8 potatoes : 5.80 €
- 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)
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Confit of quinces in Macvin, Pain perdu, Tarte Jurassienne, Nanou's red cabbage salad, Corn salad with croutons, ... See them all 33
Comté cheese
Like these other recipes: Deep leek and potato quiche, Fried cheese toasties with avocado, Escalope cordon bleu, Triple-Cheese Pumpkin Gratin, Gnocchi alla romana, ... See them all 40
Potatoes
Like these other recipes: Potato gratin with 3 cheeses, Normandy seafood stew, Roast potatoes "à la provençale", Winter vegetable soup, Leek and potato soup, ... See them all 82
Ham
Like these other recipes: Breton galettes (pancakes), Potted meat (rillettes), Involtinis, Potato and two ham gratin, Endives , ... See them all 30
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