Cheesy Hasselback Potatoes and Onions with Midwest Dairy

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #UndeniablyDairy #cheese #supportlocal

This recipe has been in the works for about a year now. It’s super cheesy, has a ton of flavor from the cheese, onions, and roasted garlic, and is such a cozy food for the holidays. This is a smaller batch recipe that makes about 4-6 servings and is perfect for smaller gatherings. Although the prep time is only about 20 minutes, it does have to bake for about 1 hour and 30 minutes, so definitely plan ahead!

I teamed up with @MidwestDairy to create this recipe, using three different kinds of cheese, heavy cream, and butter. I love working with them, and I also love that the U.S. dairy community has committed to becoming carbon neutral or better by 2050. They also pledge to improve water use while maximizing recycling and improving water quality by optimizing the utilization of manure and nutrients.

Because farmers often live on the land they farm, they make extra efforts to implement regenerative farming practices to ensure resources are well-preserved for generations to come. Some of these practices include no-till or strip-till farming and planting cover crops to maintain soil health and capture carbon from the atmosphere.

Ingredients for these Cheesy Hasselback Potatoes and Onions:

• 2 lbs. Russet Potatoes
• 1 medium Yellow Onion
• 1 head Roasted Garlic
• 4 cloves Raw Garlic
• 1/2 cup Heavy Cream
• 1 cup (8 oz.) shredded Sharp Cheddar
• 1 cup (8 oz.) shredded Smoked Gouda
• 1/2 cup (4 oz.) shredded Parmesan
• salt & freshly cracked black pepper
• fresh Thyme

IMPORTANT INGREDIENT NOTES & RECOMMENDATIONS:

1. Transfer the sliced potatoes directly into the cream. Russet potatoes are starchy, and we need those starches to cook into the cream and cheese to make these potatoes thick and creamy. Don’t soak the sliced potatoes in water first, because the water removes the starches and the potatoes could come out watery after they bake. Toss the sliced potatoes directly into the cream to prevent them from browning and to preserve their starches.
2. Bake the potatoes for the full 1 hour and 30 minutes. Don’t rush the baking time, or the potatoes won’t be as soft once they’re done. It may seem excessive, but it’s necessary!
3. Use your favorite cheese! Natural cheese is a fermented food made from four basic ingredients including milk, salt, “good bacteria,” and an enzyme called rennet. I love cheddar, smoked gouda, and parmesan as a blend for these potatoes. You could use more cheddar, Pepper Jack cheese, Muenster, or Havarti if you prefer!
4. Use a generous amount of salt. Under-salting potatoes can totally break a recipe. Use a full teaspoon of salt in the cream mix for the best results.

To keep things easy, click here to add all the dairy ingredients to your cart!

Midwest Cheese

I do want to touch on a few more points about where your dairy foods come from. Dairy farmers are local and are a very important part of our economy and community. 95% of U.S. dairy farms are actually family-owned, and most milk arrives from farm to store in about 48 hours. Not only is milk packed full of calcium, but so is cheese!

Cheese can be an important source of calcium, especially for those who are lactose intolerant. Many kinds of cheese, particularly natural cheeses – such as cheddar, swiss, Colby, and parmesan – contain minimal amounts of lactose. With hundreds of varieties of cheese available—from creamy and melty to firm and chewy—there is an option for almost every palate and diet, even low-sodium.

How to Make Cheesy Hasselback Potatoes and Onions:

1. Preheat the oven to 375 F. Smash the roasted garlic in the bottom of a large bowl. Stir in raw garlic and fresh thyme. Sprinkle with a healthy pinch of salt and pepper, then stir to mix.

 

2. Stir in 2/3 of the cheeses and the heavy cream.

3. Wash and peel the potatoes. Thinly slice on a mandolin, and immediately toss in the creamy cheese mixture. Thinly slice the onions, and toss with the creamy potatoes.

4. Grease a small casserole dish with butter. (Mine is a Staub 11″, 2 quart baking dish.) Create a stack of of potatoes and onions, and place them on their sides into the prepared dish. Continue adding onto the sideways stack of potatoes and onions in the dish until completely full. Sprinkle the remaining cheese over the top of the dish.

5. Cover the dish with foil, and place it onto a rimmed baking sheet (in case any liquids bake over the top of the dish). Cook for one hour at 375 F. After an hour, uncover the dish and bake for an additional 30 minutes until golden brown and crispy.

6. Allow the dish to cool for about 10 minutes, then serve hot.

Last bit of cool dairy facts that I want to share with you! Dairy cows are innovative ‘upcyclers’: they eat parts of plants (such as almond hulls and citrus pulp) from other local farms, helping to keep food waste out of landfills. In fact, 80% of what dairy cows consume can’t be eaten by people. They are SO important to the land and to us!

I am such a fan of dairy, and these potatoes are so delicious because of it. They’re creamy, super flavorful, and an instant hit for any holiday party. If you make these, be sure to tag me on Instagram so I can see your awesome creations.  And as always, feel free to reach out to me with any questions you may have!

Cheers to your dinner tonight, and cheers to your cheesy hasselback potatoes (and Midwest Dairy)!

xx Sara