The classic Swedish 'Hasselbackspotatis' can be served with almost anything. The recipe was invented by a chef for the “Hasselbacken” restaurant on Djurgården in 1940.
If visiting Stockholm, a visit to the restaurant, where Hasselbackspotatis were first served - and are still served today - is well worth it. www.restauranghasselbacken.com
Or why not make the dish at home? It is well worth the effort.
Yields 4 servings.
10-12 potatoes of uniform size
2 Tablespoons butter or margarine
1 teaspoon salt
1 Tablespoon bread crumbs (optional)
2 Tablespoons dry grated cheese
Peel potatoes and slice into thin slices, but not all the way through.
The bottom of the potatoes should be whole.
If desired, slice the bottom of the potato so it is flat, and easier to place in the baking dish.
Place the potatoes with sliced side upwards in a frying pan, roasting pan or baking dish.
Brush the tops with butter and place in the center of the oven.
Baste with melted butter while baking.
Bake 45 minutes at 450 F.
Sprinkle with salt, optional bread crumbs and the grated cheese before removing from oven.