So I’ve been making my cheezy sauce regularly, a quart worth every single week for the past month. It’s crazy how versatile this stuff is – potatoes, nachos, noodles. I kind of want to put it on everything these days, so I thought I’d use up the last of my potatoes and cover them in sauce!
Hasselback potatoes look fancy, but the reality is they’re super easy to make. If you use a set of chop sticks on either side of your potato, it ensures you don’t cut completely through the bottom. Using a sharp knife to cut each slit an equal distance apart is key. Typically you would cut layers as thin as possible, but I’m happy with thicker layers for ease of preparation. So do as you please, thiner layers do crisp up more.
- Potatoes, any will do - I used Russet
- Cheezy Sauce, to top
- Black Pepper, to taste on top
- Prep your potatoes by washing them and scrubbing them clean.
- Preheat your oven to 425 degrees F.
- Find where your potato lays flat the best, start to cut slices equally spaced out. Add a chop stick on each side to avoid cutting through the potato (if you want). Repeat for each potato.
- Line your potatoes on a parchment lined baking sheet or non-stick glass baking pan.
- Brush the top with a touch of oil, I used olive oil + coconut oil and bake for 30 minutes.
- Remove from the oven and brush again with a light coating of oil. Sprinkle with a touch of salt, if desired.
- Bake another 35 minutes, or until golden and cooked all the way through. Baking times will vary on size of potatoes and the thickness of layers cut.
- Serve warm, topped with cheezy sauce and black pepper - enjoy!