Found on a Reddit link. Hasselback potatoes have been sort of a hot item but they're a pain to make - you have to slice potatoes not quite all the way through so the slices are still attached on the bottom edge, then fan the slices out and stuff sttuff between thems. This recipe simply takes the potato slices and arranges them on edge in a ring in a skillet which seems far more logical. This recipe uses a 12-inch skillet but is the kind of recipe that could easily be reduced, for example to fit in a 10-inch skillet.
Ingredients
6–8 large Russett Potatoes
3 tablespoons Olive Oil, divided
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
2 tablespoons Fresh Rosemary, chopped
1 1/2 large Sweet Onions, sliced very thin
6–8 large Garlic Cloves, sliced very thin
1 cup Butter, slightly softened
1 1/2 cup grated White Cheddar Cheese
1 1/2 cup grated Parmesan Cheese
Sour cream for garnish (optional)
Chives, chopped (optional)
Instructions
1. Preheat the oven to 350° F. Slice 6-8 large russet potatoes fairly thin either with a sharp knife or a mandoline.
2. Place the potato in a large bowl and smear 2 tablespoons of olive oil on the slices. Add generous amounts of salt and pepper (to taste) along with 2 tablespoons chopped rosemary and work it around with your hands until every slice is coated.
3. Rub the additional 1 tablespoon of olive oil in a large 12-inch cast iron skillet or a large ovenproof skillet. Arrange the potatoes in the skillet vertically in a circular pattern working from the outer edge until the pan is filled to the center. Wedge the onions and garlic slices in between the potatoes throughout the pan.
4. In a small bowl, combine 1 cup slightly softened butter, 1 1/2 cups grated white cheddar cheese, and 1 1/2 cups grated parmesan cheese. Take small amounts of the cheese mixture and press them between slices of potatoes. Dot the remaining cheese mixture on top of the potatoes.
5. Bake for 1 hour and 20 minutes. If it is browning too much toward the end, cover the potatoes with foil for the last 20 minutes. The potatoes should be cooked through until tender and are golden and crisp on the top. Serve warm with sour cream and chives (optional).