Italian Herb, Garlic, & Fontina Cheese Hasselback Potatoes

Cheese and potatoes = maybe even a better match than PB & J. These ones are herbed and everything your soul is craving.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 3 - 4 large Idaho or Russet Potatoes, cleaned and peeled
  • 1 Tbsp. unsalted butter
  • 1 Tbsp olive oil
  • 1 tsp. dried Italian herbs or herbs de provence
  • 1 large garlic clove, finely diced
  • ½ tsp. salt
  • 2 Tbsp. freshly grated fontina cheese or shredded fontina cheese (if you can find it)
  • ½ cup chicken stock, unsalted
  • To garnish: 2 scallions, white and light green area only, diced

Let's go

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  1. Preheat the oven to 425° F.
  2. Wash and peel potatoes. In a small microwave-safe mixing bowl, melt the butter in the microwave for 45 seconds. Once melted, in the same bowl, add in the olive oil, dried herbs, garlic, and salt.
  3. Place the potatoes in a deep oven proof baking dish, like a pyrex. Using a basting brush, brush the herb mix on top of each of the potatoes.
  4. Add ¼ cup of chicken stock into the pan. Put in oven.
  5. After 10-15 minutes, check the potatoes. Baste, using a large spoon, the liquid from the bottom of the pan over the potatoes to give them some moisture and some flavor from the cooking juices below.
  6. Cook for another 15 minutes and then baste again. Pour another ¼ cup of the chicken stock into the pan if it’s dried out. At this point, the potatoes should begin to brown and crisp at the top.
  7. Cover with foil and cook another 15 minutes. After 5-10 minutes, check, baste and place in oven, covered, again.
  8. Season with salt and pepper.
  9. Baste again, season with sprinkle of salt and some pepper, cover with the grated cheese,  and place in oven for 3 minutes to allow to melt.
  10. Take out and allow to sit for 5 minutes, take out of the pan, put onto serving platter and garnish with more cheese (if you’d like) and scallions.

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