SCALLOPED HASSELBACK POTATOES

Steps:

• Step 1: Scrub the potatoes clean. Use a knife to cut a few slices across each potato. Don’t cut them into full slices, rather make little pockets. Step 2: Using a pack of butter straight from the refrigerator (so it isn’t soft and melted), cut little pieces, just like in the images. Apply the same technique to the Parmigiano-Reggiano. Step 3: Fill the pockets of the potatoes with the pieces of butter and parmesan, alternating between the two. Step 4: Put them into a baking sheet covered pan and add some salt and pepper, according to your taste. Drizzle a little olive oil on top and bake at 400º F for 45 – 60 minutes. Check from time to time to see they don’t burn. Step 5: Pour some heavy cream, along shredded cheddar and place in the oven for an additional 10-15 minutes.