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Servings: 4

Prep Time10 minsCook Time45 minsTotal Time55 mins

INGREDIENTS

 250 ml (1 cup) fresh cream
 3 garlic cloves, finely chopped
 6 sprigs of fresh oregano, leaves only
 Salt and pepper, to taste
 8 medium potatoes, with the skin on and halved lengthways
 80 g cheddar cheese, grated

DIRECTIONS

1

Preheat the oven to 180°C

2

Heat the cream, garlic, and oregano in a small saucepan over medium heat and stir to cook for a few seconds. Remove from the heat and season well

3

For the hasselback potatoes, place one half of potato cut side down on a chopping board and place bamboo skewers on each side of the potato. Using a small sharp knife, cut thin slices on top of the potato and make sure you do not cut straight through. The skewers will help you to avoid cutting through. Continue until all the halves are done

4

Grease a deep roasting pan and place the potatoes cut side down

5

Sprinkle with half of the cheese. Pour the cream mixture over the potatoes and cover with a piece of foil and bake until the potatoes are just tender (+/- 30 to 40 minutes)

6

Remove the foil and sprinkle with the remaining cheese and extra oregano if you prefer and season well. Serve while still hot

Ingredients

 250 ml (1 cup) fresh cream
 3 garlic cloves, finely chopped
 6 sprigs of fresh oregano, leaves only
 Salt and pepper, to taste
 8 medium potatoes, with the skin on and halved lengthways
 80 g cheddar cheese, grated

Directions

1

Preheat the oven to 180°C

2

Heat the cream, garlic, and oregano in a small saucepan over medium heat and stir to cook for a few seconds. Remove from the heat and season well

3

For the hasselback potatoes, place one half of potato cut side down on a chopping board and place bamboo skewers on each side of the potato. Using a small sharp knife, cut thin slices on top of the potato and make sure you do not cut straight through. The skewers will help you to avoid cutting through. Continue until all the halves are done

4

Grease a deep roasting pan and place the potatoes cut side down

5

Sprinkle with half of the cheese. Pour the cream mixture over the potatoes and cover with a piece of foil and bake until the potatoes are just tender (+/- 30 to 40 minutes)

6

Remove the foil and sprinkle with the remaining cheese and extra oregano if you prefer and season well. Serve while still hot

Creamy hasselback potato bake