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Hasselback Potatoes with Radish Salad

5 from 5 votes
Prep Time 25 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Potatoes:

  • 750 g Small potatoes
  • 250 ml Vegetable cream for cooking
  • 50 g Sour cream
  • 50 ml Vegetable stock
  • 1 very big Shallot
  • 100 g Streaky bacon
  • 4 Discs Toast
  • 40 g Butter
  • 120 g Gouda finely grated
  • Pepper salt

Radish oil salad:

  • 1,5 bunch Radish
  • 3 tbsp Apple Cider Vinegar
  • 3 tbsp Sunflower oil
  • Pepper, salt, sugar
  • 3 tbsp Chive rolls

Instructions
 

Potatoes:

  • The potatoes can be prepared with or without the skin. Here the version with a bowl. Thoroughly scrub the potatoes with a brush under running water, i.e. clean them and then cut them as described in the link below.
  • Preheat the oven to 200 ° O / bottom heat. Mix the cream, sour cream and vegetable stock and season with salt and pepper. Finely grate the cheese and stir 2/3 into the cream mixture. Place the potatoes in a baking dish with the notches facing up and pour the cream mixture over them. Put the dish into the oven on the 2nd rail from below and cook for 45 minutes. Every now and then, scoop the cream over the potatoes with a spoon.
  • In the meantime, peel the shallot and roughly dice it, and so does the bacon. Cut the rind of the toast and then dice it as well. Heat the butter in a pan about 5 minutes before the above-mentioned cooking time of the potatoes and fry the bacon and onions in it. When they start to get color, add the toasted bread cubes and sauté briefly. Then take the baking dish briefly out of the oven, distribute the bacon, onions and toast cubes evenly on the surface and sprinkle the remaining cheese over everything. Put the pan back in the oven and bake everything for another 20 minutes.

Radish oil salad:

  • During the last 20 minutes of cooking, wash the radishes and slice them into very thin slices. Make a marinade from vinegar, oil, pepper, salt and sugar and mix it with the radishes. Finally fold in the chives and .............. an (almost) meat-free, delicious, quite uncomplicated family meal is ready.
  • The name "Hasselback" comes from being in Sweden Koch in the "Restaurant Hasselbacken" invented this type of cut. You can also do it twice, i.e. cross-wise, just add salt, pepper and butter flakes before cooking and serve as a side dish for meat and fish dishes.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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