Can you use a sharp knife? Absolutely.This setting made the slices hardy enough to hold their shape in the heat of the oven. I set the measurement between 1/8 and 3/16 of an inch. Slice the Potatoes. For convenience’s sake, I pulled out my trusted mandoline which hasn’t been used in a while and it was feeling somewhat neglected.Sour Cream and Chopped Chives – these are optional but add a nice garnishment to the dish.You could substitute other types of cheeses if you prefer. Cheeses – Use both white cheddar and parmesan cheese that has been freshly grated.Butter – The butter helps bind the grated cheeses together making it easier to stuff into the crevices of the potatoes.Together they are the bedrock of this savory potato dish. Onions and Garlic – These aromatics are sliced very thin to stuff in between the potato slices.This herb creates an earthy and lemony undertone. Fresh Rosemary – Rosemary and potatoes always pair well together.

Kosher Salt and Fresh Ground Pepper – The salt and pepper are according to your taste preference.One for smearing on the potato slices and one to coat the skillet before assembling the dish. Olive Oil – There are two applications of olive oil.Potatoes – Russet and/or Idaho potatoes, because of their starchiness, seem to work best with recipes for Hasselback potatoes.And what originated in Sweden eventually became a hit around the world. This new potato idea gained huge popularity because of its crispy, crunchy exterior but with a soft and tender interior. It is speculated that in 1953, Leif Elisson, a trainee chef at a restaurant in Stockholm Sweden named Hasselbacken created the first Hasselback potato.

Best hasselback potato slicer