If your looking for an easy, tasty potato dish to make these Hasselback potatoes with chanterelles and gruyere are a must try. These Hasselback potatoes are made with just a hand full of ingredients and really easy to make. Serve them as an appetizer, finger food, side dish with your main course or include them in a buffet. They are vegetarian, gluten and grain free.
Potatoes – how can one not love them? They’re versatile, easy to use, very wallet friendly and goes with just about everything. Not to mention all different ways and forms they can be prepared in. One of my favorite ways is to make Hasselback potatoes! Hasselback potatoes is a Swedish classis that has become world known and loved. And I really get it, they’re so tasty with the crispy edges and soft core. They can be served plain, just as they are, or topped with different toppings. These Hasselback potatoes are a fall inspired version made with fried chanterelles, green kale, lingonberries and grated gruyere cheese. It’s a lovely mix of crispy potato edges, fried chanterelles, quickly fried green kale, sour-ish cranberries and flavorful gruyere cheese. These Hasselback potatoes are lovely to make during fall and serve as an appetizer, finger food, side dish or include in a buffet.
A few tips:
- Try to use equally sized potatoes to assure they have the same baking time.
- Make really thin slices, you want the edges to turn out crispy and thin and not thick and “just” baked.
- Make sure not to cut all the way through the potatoes, you should leave about ½ cm at the bottom. To avoid cutting all the way through you can place the potatoes on a spoon or in the handle whole on a plastic cutting board.
- I usually cut off about 2 mm of the bottom to make sure the potatoes can stand steady and won’t fall on the side.
- Brush the potatoes with oil or place a small piece of butter on it. Check to see if more oil/butter is needed half way through the baking time.
- I used gruyere to top these potatoes, but you can use any flavorful cheese that you like or have at home. But it should preferably be a flavorful and not mild one.
- Only sauté/fry the green kale for1-2 minutes. It should just soften slightly and get warm, but not turn all soft and mushy.
Ingredients for these Hasselback Potatoes with Chanterelles & Gruyere:
- Olive oil/Butter
- Sea salt
- White pepper
- Green kale
Other recipes you might like:
- Hasselback Potatoes Three Ways With A Mix Of Swedish & Asian Influences (Gluten & Grain Free)
- Smashed Potatoes with Creme fraiche & Fish Roe
- Smashed Potatoes with Pesto & Two Cheeses (Vegetarian, Gluten & Grain Free)
Hasselbacked Potatoes with Chantarelles & Gruyere (Vegetarian, Gluten & Grain Free)
- 6 Potatoes washed
- Olive oil/butter
- Sea salt, to taste
- 100 g Chantarelles cleaned and cut into smaller pieces if needed
- White pepper, to taste
- 1 stem Green kale stem removed and divided into smaller pieces
- 2 tbsp Lingonberries
- Gruyere, to taste grated
- Preheat the oven to 200 degrees Celsius.
- Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. I like to cut off the bottom part of the potato (1-2mm) so that it stands steady. I also usually use a spoon or put the potato in the handle of a plastic cutting board to make it easier not to cut all the way through the potato.
- Place the potatoes on a baking sheet, brush with olive oil and sprinkle with sea salt. Bake in the oven for 35-50 minutes, depending on how large your potatoes are. If needed brush the potatoes once more after half the baking time. The potatoes are ready when they are soft all the way through and the edges are golden brown and crispy.
- When the potatoes are just about ready preheat a nonstick pan with some olive oil or butter.
- Add the chanterelles, season with salt and white pepper. Let them fry until golden brown on medium high heat.
- Preheat another nonstick pan and sauté the green kale for 1-2 minutes.
- Assembly the Hasselback potatoes by adding fried chanterelles, sautéed green kale, lingonberries and finally grating gruyere over them.