Wednesday, November 12, 2008

Hasselback Potatoes

from Bread and Honey

Basically, these are just really pretty baked potatoes.  I took the advice of Alicia from B&H and topped them with caramelized shallots and leftover gruyére.     

Salt & Pepper to taste

Topping: (optional, but delicious!)
Shallots (can substitute with yellow Onion.)
1 Clove of Garlic
1 medium Onion
1 1/2 Tbsp Sugar
2 Tbsp Red Wine Vinegar
1/2 tsp Salt
1/4 tsp Pepper
2 tsp Parsley
Olive Oil
1/4 cup Gruyére

Make a series of cuts about 3/4 of the way through the potato.  Do not cut all the way!  Bake in the oven at 400 (until cooked) for about one hour.  While baking, start on the onions.  Chop up garlic and cut onion into larger strips, add sugar and cook on medium for about 10 minutes.  Add vinegar, salt and pepper and cover pan, cooking on low heat for 15-20 minutes.  Once soft, add parsley.  Once potatoes are done, top with onions, shredded cheese and enjoy! 

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