Skillet Hasselback Potatoes

skillet hasselback potatoes
Enjoy these Skillet Hasselback Potatoes with our delicious Breakfast Strata with Sausage, Spinach, and Leeks.

Skillet Hasselback Potatoes
Makes 8 to 10 servings
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  1. 1 (5-pound) bag Yukon gold potatoes, very thinly sliced
  2. 6 tablespoons butter, melted
  3. 6 tablespoons olive oil
  4. 4 cloves garlic, minced
  5. 1 tablespoon minced fresh thyme
  6. 2 1/2 teaspoons salt
  7. 1 teaspoon ground black pepper
  8. 2 shallots, thinly sliced
  9. Garnish: chopped fresh thyme
  10. Horseradish Sauce (recipe follows)
  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  1. NOTE: Potatoes may be assembled up to 1 day ahead. Cover tightly, and refrigerate until ready to bake.
Southern Lady Magazine
Horseradish Sauce
Makes about 1 cup
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  1. 1 (8-ounce) container sour cream
  2. 1 tablespoon prepared horseradish
  3. 1 tablespoon minced fresh chives
  4. Garnish: fresh chives
  1. In a small bowl, stir together all ingredients. Cover and refrigerate for up to 3 days. Garnish with chives, if desired.
Southern Lady Magazine

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