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Ham & Cheese Hasselback Potatoes
These Hasselback-style potatoes are packed with layers of smoky ham, gooey Gruyère cheese, and aromatic herbs, creating a dish that's both comforting and full of flavor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 pieces
Course:
Side Dish
Cuisine:
International
Ingredients
- 4 medium potatoes
- 200 g grated gruyere cheese
- 10 slices ham cut into quarters
- 100 g melted butter
- 10 sprigs of thyme leaves only, finely chopped
- 2 sprigs of rosemary leaves only, finely chopped
- salt
- pepper
For serving:
- arugula
- cherry tomatoes halved
Instructions
- Preheat the oven to 200° C/ 390° F, on convection mode.
- Wash the potatoes thoroughly to remove any dirt (without peeling them).
- Heat a pot with plenty of salted water and boil the potatoes for 15 minutes until they start to soften.
- Remove the potatoes from the pot and let them cool completely.
- Place the potatoes on a cutting board, placing 2 wooden spoons underneath the potatoes to prevent cutting through the bottom. Using a sharp knife, make slices into the potatoes without cutting all the way through.
- Place the potatoes in a baking dish, and insert a piece of ham into each slit.
- In a bowl, mix the melted butter, thyme, rosemary, salt, and pepper, and brush this mixture over the potatoes.
- Top with the grated gruyere cheese and bake for about 20 minutes, or until the potatoes are golden brown.
- Once the potatoes are done, serve them garnished with arugula and cherry tomatoes.
Cup of Yum
Notes
- Chef’s tip: If you notice that the cooking time has passed but the potatoes are not fully cooked inside, cover them with aluminum foil and continue baking until soft.
- Chef’s tip:
- If you notice that the cooking time has passed but the potatoes are not fully cooked inside, cover them with aluminum foil and continue baking until soft.