Rich and smooth, my luxury version of the classic Hasselback potatoes.
This is the original Swedish and lighter version.
The recipe name comes from The Hasselbacken Restaurant at the Djurgarden Island, very close to Stockholm center.
You could take a small ferry boat to cross the water from the beautiful Stockholm Old Town to the restaurant, full of life and Swedish ambiance, surrounded by gardens, and museums. One of my favorite places in the world to be (Stockholm) and to eat!
- 4 baking potaoes or Yukon Gold medium size
- 8 thin slices of butter
- 1 tablespoon olive oil for the plate
- 1 to 2 teaspoons Gorgonzola or shredded Swiss cheese per potatoes
- salt and pepper to taste
How to make it:
- Pre heat oven at 425F.
- Brush and peel baking potatoes.
- Slice them carefully, on cutting board making sure you don’t gothe all way through, with a sharp thin bladed knife.Salt and pepper
- Place in a oven safe dish, previously brushed with oil, add 2 thin slices of butter on the top of each potato.
- Place the dish on the middle rack, cooking time depending on the type of potato, about 45 to 60 minutes. While cooking baste with the roasting juices, 3 or 4 times, to moisten their texture… necessary for goodness!
- When 10 minutes remaining of cooking time, add your favored cheese on the top. My favorite are Gorgonzola or Swiss cheese, one brings a savory creamy sharp but soft texture, the Swiss is sweet and smooth. Let cheese melt well and finish the cooking.
- Using a sharp knife or a wood stick: (in Sweden they even have special wooden sticks for that!) check if they are soft and done.
Serve immediately with your preferred steak (see NY steaks post) or just as it is, with a fresh salad, for a comforting Scandinavian inspired dinner!
Grilled N.Y. strip steaks and Hasselback potatoes… what a delightful couple for your Sunday table!
Enjoy my friends, visit Stockholm, splendid Venice of the North (in July at its best! or in the heart of a snowy winter) have the trip on your list and enjoy life in Scandinavia!