Scalloped Hasselback Potatoes

Scalloped Hasselback Potatoes

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Scalloped Hasselback Potatoes

  • 2 Whole Potatoes
  • 2 Tablespoons Of Lactofree Spreadable
  • ⅛ Garlic Powder
  • 200 gram Lactofree Cheddar
  • 2 g Salt
  • 1 Tablespoon of Olive Oil
  • 50 ml Lactofree Cream

Instructions

1. You will need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato. 2. Slice Lactofree spreadable into thin pieces. Alternate the spread and the Lactofree cheese, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil. 3. Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese. 4. Place back in the oven for 10-12 more minutes. Remove and serve!