Hasselback Buttery Potato Ring
(This recipe is part of “Home for the Holidays Experience”)
Food Photography Workshop in Minneapolis
This past week I flew into Minneapolis to attend a food photography workshop. The trip started off great with no major interruptions while trying to get out the door.
My Memory Checklist for Packing
Every time I travel and head off to the airport, there is a slight panic in me that I have forgotten something. So I do a quick check through my memory list. Toothbrush, check. Hairdryer, check. Phone and computer adapter, check. And so on. Ok, I think I’m good. I walk out the door and I’m impressed with my packing progress.
Uber – What a Great Way to Get Around Town
I had a great flight, no more than an hour and 10 minutes in the air. It was a little cold in Minneapolis as I stood outside the airport waiting for my Uber driver to show up. Super nice guy. We had a pleasant chat on the way to the hotel. He let me off, I thanked him, grabbed my coat (check), my suitcase (check), backpack, purse, and coat (check) and headed to the front desk of my hotel.
A Full-Blown Panic
As I was standing there, something didn’t seem right. What? What is it? Then it hit me like a ton of bricks! My camera bag!!!! Noooooooooooo. Of course, the Uber driver, Justin, had already pulled away. And of course, I’ve never had to contact a driver that had pulled away before. So it was no longer a slight panic as before, it became a full-blown frenzy. The whole reason I was there, was to attend a “photography” workshop which, by the way, needs a camera.
I Could Have Kissed My Uber Driver
The poor young woman behind the desk took pity on me, grabbed my phone and click, click, click. In a moment’s time, she had me in contact with my driver. The next thing I knew, he had parked out in front and was waiting for me. And let me tell you because Justin saved the day, I gave him a really nice tip and I probably would have kissed him if I had known him better.
You’re probably saying, “This has nothing to do with a Hasselback Potato Ring.” True. But it feels good to get that off my chest.
Non-Traditional Potatoes for Thanksgiving
So, now onto what is really important – Food. This Hasselback Buttery Potato Ring is obviously not a traditional mashed potato recipe for Thanksgiving. But I’ve been known to be outside the traditional way of life. Honestly, this dish would be absolutely perfect with the Herbed Crown Roast of Pork I made recently.
Finished Product is Worth the Effort
The time that it takes to cut the potatoes (I used a mandolin and it made life much easier) is so worth the finished product. I got the ringed design idea from the Caramel Apple Galette I posted a few weeks back. When I started looking around on the internet to see if there was anything like it for potatoes, lo and behold, there it was on the Martha Stewart’s Site. Just a reminder – you can find anything on the internet.
Garlic, Onions, Herbs, Butter, and Cheeses Infuse this Dish with Flavor
I did change the recipe up a bit. Garlic and sweet onions are some of my most favorite ingredients which I definitely used in this dish. A lot of them! Slicing both the garlic and onion very thin, layering them between the potatoes and dotting the dish with a buttery-cheese mixture infused this dish with flavor beyond belief. All of that messy goodness seeped down in between the slices of potatoes. Awwww … this Hasselback Buttery Potato Ring is heavenly.
Of course, you cannot have potatoes without sour cream at least in my book. And it cannot be just a smidgen. No, I need a cow for all the cream that I like to incorporate into my diet. I’m not saying it’s right, but I am saying it’s dang good.
So … here’s to Uber drivers and Hasselback Buttery Potato Rings. They both deliver!!
Home for the HolidaysPrint
Hasselback Buttery Potato Ring
This buttery-cheesy potato ring is full of herbs, onions, and garlic and it’s loaded with flavor. A perfect side dish for any meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 30 minutes
- Total Time: 1 hour and 50 minutes
- Yield: 10 servings
- 6-8 large Russett Potatoes
- 3 tablespoons Olive Oil, divided
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
- 1 1/2 large Sweet Onions, sliced very thin
- 6-8 large Garlic Cloves, sliced very thin
- 1 stick of Butter, slightly softened
- 4 oz Cream Cheese, slightly softened
- 1 cup grated Parmesan Cheese
- Sour cream for garnish (optional)
- Chives, chopped (optional)
- Preheat the oven to 400° F. Slice the potatoes fairly thin either with a sharp knife or a mandoline. Place the potato in a large bowl and smear on 2 tablespoons of olive oil on the slices. Add salt and pepper and work it around with your hands.
- Rub the additional olive oil in a large 9-10 inch cast iron skillet or an oven proof large skillet. Arrange the potatoes vertically in a circular pattern in the skillet until the pan is filled to the center. Wedge the onions and garlic slices in between the potato throughout the pan.
- In a small bowl, combine the butter, cream cheese, and parmesan cheese. Dot the cheese mixture on top of the potatoes. Smear some of the cheese mixture between the slices of potatoes.
- Bake for 1 1/2 to 1 3/4 hours until potatoes are cooked through and they are golden and crisp on the top.
- Serve warm with sour cream and chives (optional).
- I melted a little extra butter and brushed it on top a couple times during the cooking process. As the cheesy mixture started to melt, I wedged it down into the potatoes a bit to help get it into the vertical layers.
- Calories: 288
- Sugar: 3 g
- Sodium: 859 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 16 g
- Cholesterol: 50 g