Hasselback Potatoes with Bacon, Thyme and Old Amsterdam
- 6 medium-sized waxy potatoes
- 80 grams of thinly sliced bacon
- 50 grams of butter or olive oil
- 150 grams of grated Old Amsterdam Classic
- 4 sprigs of fresh thyme
- Coarse black pepper and salt
Preheat the oven to 200°C. Wash the potatoes, but do not peel them. Use a sharp knife to cut the potatoes widthwise into roughly 3 mm slices, taking care not to cut all the way through the potatoes. Cut the bacon slices into smaller pieces and place these in between a few of the slices of each potato. Do the same with the Old Amsterdam and some finely chopped thyme. Be sure to save some thyme for garnishing. Melt the butter in a saucepan. Place the potatoes in an oven dish and spoon half of the melted butter over and between the potatoes. Bake the potatoes in the oven for circa 45 minutes. Halfway through, spoon the rest of the butter over the potatoes and spread the remaining Old Amsterdam on top. Season to taste with salt and pepper and garnish with fresh thyme right before serving.
Tip: You can prepare the potatoes several hours in advance, so you only have to place the dish in the oven right before serving.
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