Enjoy these Skillet Hasselback Potatoes with our delicious Breakfast Strata with Sausage, Spinach, and Leeks.
Skillet Hasselback Potatoes
2016-12-20 09:51:01
Makes 8 to 10 servings
Ingredients
- 1 (5-pound) bag Yukon gold potatoes, very thinly sliced
- 6 tablespoons butter, melted
- 6 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon minced fresh thyme
- 2 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 shallots, thinly sliced
- Garnish: chopped fresh thyme
- Horseradish Sauce (recipe follows)
Instructions
- Preheat oven to 400°.
- In a large bowl, combine potatoes, melted butter, olive oil, garlic, thyme, salt, and pepper, tossing gently to coat. In a 12-inch cast-iron skillet, arrange potato slices vertically, side by side, in a circular pattern. Reserve any remaining butter mixture in bowl. Place shallots between every 3 to 4 potato slices. Cover with foil.
- Bake for 1 hour. Uncover and brush potatoes with reserved butter mixture. Bake until potatoes are tender and lightly browned, about 30 minutes more. Garnish with thyme, if desired. Serve with Horseradish Sauce.
Notes
- NOTE: Potatoes may be assembled up to 1 day ahead. Cover tightly, and refrigerate until ready to bake.
Southern Lady Magazine https://www.southernladymagazine.com/
Horseradish Sauce
2016-12-20 09:52:34
Makes about 1 cup
Ingredients
- 1 (8-ounce) container sour cream
- 1 tablespoon prepared horseradish
- 1 tablespoon minced fresh chives
- Garnish: fresh chives
Instructions
- In a small bowl, stir together all ingredients. Cover and refrigerate for up to 3 days. Garnish with chives, if desired.
Southern Lady Magazine https://www.southernladymagazine.com/
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