Creamy Hasselback Potatoes

Ingredients

1.5 pounds yukon gold potatoes

medium

1 cup heavy cream

2 Tbs olive oil

¼ cup grated parmesan cheese

½ cup gruyere

1 tspn paprika

1 tspn thyme

chopped

0.5 bunch chive

chopped

2 cloves garlic

minced

fresh ground black pepper

1 tspn salt

Instructions

Step 1

-Set your oven to 350*F and spray your desired baking pan well with non stick spray. -In a bowl, mix all ingredients except the potatoes. Combine well and set aside. -I like to place all the potatoes into the baking dish in order to arrange them to best fit, then working one at a time, slice a small sliver off the bottom of the potato so it sits flat, then place the potato between two equally tall items like chop sticks or metal straws. Slice each potato roughly 8-12 times end to end so you are left with the classic hasselback potato shape. -Re-arrange the potatoes so they are snug and fit well into the pan then spoon the cream mixture evenly all over the potatoes. Let them sit in this mixture for a bit then pop into the oven. You can prepare this the day before baking, just cover the potatoes well with plastic wrap. -Bake 350* for 35-40 minutes then crank the heat up to 400*F and bake an additional 10 minutes or until the potatoes are nicely golden brown on top and soft all the way through but not falling apart. Allow to cool a bit before serving.