Scalloped Hasselback Potatoes

2 potatoes

2-3 tablespoons butter, sliced thin

1 piece (about 2 inches long) Parmigiano-Reggiano, sliced thin

Salt and pepper to taste

Olive oil

¼ cup heavy cream

¼ cup shredded cheddar cheese

Preheat oven to 400 degrees F. Scrub potatoes clean.

Cut thin slices into the potatoes widthwise, but do not cut the potato all the way through.  Be sure to leave the slices attached at the base of the potato.

Once the potatoes are sliced but still entact, alternate stuffing the butter and parmesan slices in between the potato. Season with salt and pepper to taste. Drizzle with olive oil.

Bake for about 1 hour or more, or until the potatoes are cooked through and tender. Remove from the oven and drizzle with the heavy cream. Top with shredded cheddar cheese.

Return to oven and cook for about 10-12 more minutes, until cheese is melted and beginning to brown. Remove from oven and serve.