Hasselback Potatoes

I have been very good at not repeating a meal but I have noticed lately that my sides have become kind of bland.  I decided to spice things up a bit and serve these Hasselback Potatoes.  I saw picture of them on a blog and thought that they looked cool and that I needed to try them.  They were yummy and enjoyed by my whole family, with most kids asking for seconds.  Try them tonight.

Hasselback Potatoes

Ingredients:
6 medium potatoes
5 bacon strips
1 large garlic clove
2 tbsp butter
chicken broth
parmesan
dried basil
pepper
salt


Directions:
Preheat your oven to 350F (175C).
1.  Cut the bacon slices in 4 and thinly slice the tomatoes. Cut those slices in half.
2.  Grate as much Parmesan as you like. I kept it around 2oz or so.
And while you’re at it, grate the garlic as well.
3.  Peel and wash the potatoes.
4.  Place the potato on a spoon with the flat side down.
5.  Cut the potatoes across at about 1 cm intervals. Season the potatoes with salt and pepper. Try to get some between the slices as well.
6.  Put bacon and tomato between the slices.
7.  Sprinkle them with a hint of dried basil. Not too much, just a hint.
8.  Heat 1 1/2 tbsp butter.  Add the garlic before the butter gets really hot. We want to flavor the butter without burning the garlic. Cook for a minute.
9.  Quickly add the potatoes to the skillet.
10.  Pour in enough chicken stock to cover the potatoes between 1/3 to halfway.  Bring the liquid to a boil.
11.  Top the potatoes with the grated Parmesan.
12.  Transfer the skillet to the oven and bake at 350F (175C) for 35 to 40 minutes. Until the potatoes are tender and the cheese is golden brown. The liquid will cook down and the starch will turn it into a thick sauce sticking to the potatoes.