St. Louis Arch Potatoes

When finding a recipe on pinterest, you're never sure how it will actually turn out. I found the recipe for Scalloped Hasselback Potatoes on pinterest and they looked good and not too complicated to make. I'm renaming them Arch potatoes because when making them they start to to curve and Jason commented that they look like an arch.

Here's the recipe:
4 Potatoes (I used Russets)
1 stick of Butter (Frozen)
Parmigiano-Reggiano hard cheese, Sliced thinly
Olive Oil
Cream/Milk
Shredded Cheddar Cheese

Oven = 400 F

Note - Looking at the Pin or the other website helps a lot... the instructions posted have a lot of pictures. Read my tips below though!

Slice the potatoes, but not all the way through. It's recommend to use wooden spoons, I used rubber. With my sharp knife it wasn't the best idea. (My spoons have knicks now) The best trick I saw is to use wooden chopsticks! Those would be perfect and I will use them next time.

Slice the butter and cheese. Place the slices in the pre-sliced potato, alternative between the butter & cheese. The potato will start to curl, and be careful not to break it!

Place potatoes on a cutting board/plate/sink and drizzle with olive oil. I drizzled the EVOO when the potatoes were on the cookie sheet and it made a huge mess to clean up later. Sprinkle with salt/pepper/garlic/whatever spices you want.

Cook the potatoes for 45 minutes. Pull out and drizzle with cream or milk. (I used about 1/4 cup for 4 potatoes.) Sprinkle with cheddar cheese and put back in the oven for about 15 minutes. They were delicious!!