Hasselback potatoes

Ingredients

  • 8 potatoes
  • 50 grams of butter
  • 50 grams of Parmesan cheese, finely grated
  • 2 sprigs of thyme
  • Jean Bâton Black Truffle Mayonnaise
made with view product available at
Preparation time:
15 minutes
Number of people:
4 people
  1. Preheat the oven to 200 degrees (top and bottom heat).
  2. Scrub the potatoes clean and cut across the width into 2 mm slices. Be careful not to cut the bottom of the potato, tip place chopsticks or the stems of spoons on either side of the potato so you don't cut the potato.
  3. Melt the butter in a saucepan.
  4. Coat the potatoes with 2/3 of this, including between the slices. Season with salt and bake in the oven for 25 minutes.
  5. Grate the cheese, rustle the thyme leaves. Coat the potatoes with the remaining butter, you may need to melt it again, and spread the Parmesan and thyme leaves on and between the potato slices. Bake for another 15 to 20 minutes, until the potatoes are browned and soft inside.
  6. Serve with Jean Bâton truffle mayonnaise. Standing ovations from tablemates.

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