Hasselback potatoes are a type of potato dish, not a variety of potato. In their simplest form, hasselback potatoes are nothing more than whole potatoes cut in such a way as to resemble a fan or accordion when roasted. The outside of the potato becomes crisp and brown while the inside is soft & creamy.
This Swedish dish gets its name from Hasselbacken, the Stockholm restaurant where it was first served. You might say, they are a cross between baked and roasted potatoes. What distinguishes the two is the way the potato is prepared for roasting. The potato, which may or may not be peeled, is cut into very thin slices but without completing the cuts, leaving all slices connected along the bottom of the potato. As the potato cooks, the individual slices separate slightly and give the finished dish its distinctive look. The original recipe drizzles them with melted butter and seasons with salt & pepper which creates their crispy exteriors.
Over time, many variations have been made and are simply products and preferences of the individual preparing them. It is the slicing and roasting that distinguish the dish as hasselback potatoes rather than the variations on seasonings or toppings.
Today, I’m doing a ‘loaded’ version, taking it from a side dish to the main course.
Loaded Hasselback Potatoes
Preheat oven to 350 F. Make a row of deep cuts in each potato from end to end, they should be just under 1/4-inch apart. Take care not to cut the potatoes all the way through. See 'Recipe Notes' below.
Place the potatoes in a casserole dish, brush them with melted butter & sprinkle with salt & pepper on top. Bake potatoes for an hour OR until TENDER but crispy. Allow potatoes to cool a little then place a small piece of cheese in each gap. Set casserole with potatoes in it aside.
In a saucepan, heat 1 Tbsp oil & add onions & garlic; saute for a few minutes then add beef & continue to cook until meat is no longer pink. Drain any extra oil/fat from saucepan. Stir in tomato paste (if using) & beef broth; simmering until liquid has been reduced so only a small amount remains.
In a heavy saucepan, melt butter. Stir in flour & cook, stirring constantly, until bubbly, about 2 minutes. Add hot milk, continuing to stir as the sauce thickens. Bring to a boil; add salt & pepper to taste, lower the heat & cook, stirring 2-3 minutes more. Remove from heat.
Assembly / Baking
Divide the filling between the potatoes, which should still be in the casserole dish. Pour the sauce evenly on top & sprinkle with Parmesan cheese. Place the casserole back in the oven (350 F) for another 30 minutes.
- The secret to making hasselback potatoes is to use a large wooden spoon. Place the potato onto the spoon & cut thin slices across the potato. The edges of the wooden spoon will stop the knife from cutting all the way through the potato.
The best quality of an omelet is its versatility. Not all omelet recipes are made in a pan & rolled, you can bake and fill them, much the same as you would a cake roll.
Every country has its own combination of ingredients and flavors. Your probably familiar with many of these omelet creations such as Western, Coastal, BBQ, Veggie, Greek, Arizona, Mediterranean, Creole, Lorraine & Spanish.
This recipe makes an easy alternative to the traditional omelet. The eggs bake in the oven so you don’t have to keep a constant eye on them like an omelet made in a pan. A perfect choice for a hardy main dish entree.
Zucchini Omelette Roll w/ Chicken & Cheese
Cut zucchini into thin slices & lightly salt. If zucchini is quite 'wet', dry on paper towel.
Line a baking sheet pan with parchment paper, grease it lightly with olive oil or cooking spray. Arrange zucchini slices in rows.
In a bowl & using a hand mixer, whisk eggs, salt & pepper, baking powder & 2 Tbsp milk. Pour egg mixture over zucchini slices & bake for 10 minutes.
In a saucepan, melt butter & add red onion & garlic; cook until JUST tender. Add chicken & cook for about 5-8 minutes. Stir in the flour; cook briefly, add chicken broth & cream; bring to a simmer. Add sour cream & salt & pepper to taste; mix well.
Adjust oven to 325 F. Remove the omelet from baking sheet, leaving parchment paper on it. Sprinkle cheese over the zucchini omelet then spread with creamed chicken to within 1/2-inch from edges. Roll up zucchini omelet, removing the parchment paper & bake for 15 minutes.
With Easter coming up real soon, why not bake something different this year or should I say, different for me. Swiss Rice Tart has a custard type filling made with rice, eggs, milk, citrusy lemon zest, ground almonds all baked in a sweet, crunchy pastry. Traditionally only served during Easter time in Switzerland, it is a wonderful non-fussy and unusual brunch dish/dessert item.
It took a bit of time to try and learn some history of this Easter specialty. It seems that the first available recipes for a similar tart are from the end of the 16th century. In a cookbook by Anna Wecker, (the first German cookbook to be published by a woman) there was mention of a similar tart. In some of the early recipes, Parmesan cheese was included in the dough but this was abandoned for a sweeter crust. Another version used bread as a starchy filling instead of rice or semolina and the flavoring was rosewater and wine. By the 19th century, the tart, as it is known today, made its way into the rotation of most Swiss bakeries.
The key to getting the right consistency for the filling is to slightly overcook the rice from the beginning as it needs to to become smooth and creamy. The ground almonds, amaretto liqueur and raisins all add richness to the flavor of this ‘rice pudding baked in a crust’.
Swiss Easter Rice Tart
In a food processor, pulse flour, sugar, salt & baking powder to blend. Add butter & pulse about 3-4 times, until butter is in pea- size pieces. Sprinkle in the ice water; pulse another 4 times. Turn dough out on a lightly floured work surface & knead gently a few times to form a disk. Wrap in plastic wrap & refrigerate at least an hour.
In a small bowl, combine amaretto liqueur & raisins & allow to marinate until ready to add to filling.
In a large saucepan, bring water to a boil. Stir in rice, lower heat to medium & cook until rice is soft & water is absorbed. Add evaporated milk, skim milk, butter, sugar & salt. Bring to a quick boil. Reduce heat to low & add amaretto liqueur ONLY, setting raisins aside.
Simmer until mixture has thickened almost to a 'risotto' consistency, about 20 minutes. Remove from heat & place the saucepan in a bowl of ice water for 10 minutes to cool mixture.
Preheat oven to 350 F. & place oven rack in the lowest position. When cooled, pour rice mixture into a bowl; add lemon zest & raisins. Mix ground almonds with the 1 Tbsp flour & fold into mixture along with eggs.
Press chilled pastry evenly into tart pan. Trim edges flush with pan. Pour filling into pastry dough & bake about 35 minutes, until filling is set & golden. Cool on a wire rack. Dust with powdered sugar & almond slices (create a design if you wish) before serving.
- This recipe was adapted from a site called cuisine Switzerland.
- I had used a 10-inch tart pan for mine but there was a small amount of filling left over which had to be baked in a casserole dish.
- I would suggest using a 10-inch spring form pan instead so the pastry sides could be higher to accommodate the extra filling.