Cheesy Hasselback Potatoes

Hasselback potatoes is a Swedish dish, which took its name from Hasselbacken, the Stockholm restaurant where this dish was first served.A hasselback potato is a baked potato dish, this dish goes for whole skinned potatoes cut into very thin slices by keeping the bottom of the potato intact.These baked hasselback potatoes look like difficult to make, trust me this dish is very simple to make.If you can manage to slice the potatoes prefectly just go on else take two wooden spoons and keep the potato in between, just slice your potato to get prefectly sliced hasselback potato.Brush the potatoes with a mixture of olive oil,salt and pepper, making sure it gets in between the slices.

The result is baked hasselback potatoes crispy and golden on the outside, soft, creamy and loaded with flavor on the inside.You can try varieties of toppings with parmesan cheese, chives and sour cream,spices,cheddar cheese, crumbled feta cheese and spring onions etc. But my hasselback potatoes goes for grated emmental cheese. Am running this week's blogging marathon with Kid's delight-say cheese' as this week's theme, obviously this hasselback potatoes goes this week's blogging marathon.Sending to Srivalli's Kid's Delight - Say Cheese guest hosted by PJ.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.

5nos Potatoes (washed well)
2tbsp Olive oil
Pepper powder
Salt
Emmental cheese (as per need)

Slice the potatoes thinly, take care not to slice the bottom of the potatoes.

Preheat the oven to 350F.

Mix the pepper powder, salt and olive oil well, meanwhile arrange the sliced potatoes in a baking sheet lined over a baking tray.

Brush the potatoes generously,bake for 40-45minutes.

Sprinkle the cheese over the baked potatoes, bake again for 5minutes until the cheese melts.

Serve hot.