Bits of bacon, fresh cheddar cheese tucked into the crevices of a Hasselback tater, then smothered in a rich Bechamel sauce and roasted to perfection. You’ll want to share this one with your friends!
What really brings the flavor together is the rich, buttery Bechamel sauce. If you’re wondering what’s the difference between a Roux and Bechamel- look no further!
A roux is a mixture of (usually) equal of amounts of butter and flour to create a paste for thickening sauces. Bechamel is the delicious buttery white sauce that is created when cooking a basic roux in a dairy product such as milk or heavy cream.
How to Make Loaded Hasselback Bechamel Potatoes
Loaded Hasselback Bechamel Potatoes Recipe
You’ll Need:
4-6 medium-sized potatoes
2 tablespoons of olive oil
1 c. of shredded cheddar cheese
5-8 slices of cooked bacon, chopped
1 cup béchamel sauce
1/2 cup freshly grated parmesan, optional
chopped fresh scallions
Preheat the oven to 360F
Wash the potatoes and then slice them thinly without cutting them all the way through. The easiest way to do this is to place 2 wooden spoons or spatulas on the cutting board, place the potato between them and then cut the slices.
Place the sliced potatoes in a baking dish, drizzle evenly with olive oil, then season with salt and pepper.
Bake for 45-50 minutes. While the potatoes are baking, prepare the Bechamel sauce, (listed below)
Remove the potatoes from the oven and carefully stuff each of the crevices of the potatoes with bacon, then top generously with the shredded cheese(s).
Pour the warm Bechamel sauce over the top, add another sprinkle of cheese.
Bake 12-15 minutes until the cheese is completely melted and lightly browned.
Sprinkle with fresh chopped scallions and serve immediately.
Bechamel Sauce
You’ll Need:
1/4 cup butter
6 Tbs flour
1 1/4 cups of HOT milk
1/4 teaspoon nutmeg
Melt butter in a small saucepan over medium heat, while stirring add the flour and cook 1-2 minutes, don’t let it brown! Add a dash of salt and pepper.
Continuing to stir, slowly add the hot milk. Add the nutmeg, while stirring, and continue cooking, stirring constantly until the mixture is thickened and smooth. Remove from heat.
Bechamel sauce is delicious in lasagna, over grilled steaks, burgers
Loaded Hasselback Bechamel Potatoes Recipe
Ingredients
- 4-6 whole potatoes (medium-size)
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese
- 5-8 slices cooked bacon (chopped)
- 1 cup béchamel sauce (see recipe below)
- ½ cup freshly grated parmesan (optional)
- 2 green onions (sliced thinly)
Instructions
- Preheat the oven to 350°F
- Wash the potatoes and then slice them thinly without cutting them all the way through.
- Place the sliced potatoes in a baking dish, drizzle evenly with olive oil, then season with salt and pepper.
- Bake for 45-50 minutes. While the potatoes are baking, prepare the Bechamel sauce, (listed below)
- Remove the potatoes from the oven and carefully stuff each of the crevices of the potatoes with bacon, then top generously with the shredded cheese(s).
- Pour the warm Bechamel sauce over the top, add another sprinkle of cheese.
- Bake 12-15 minutes until the cheese is completely melted and lightly browned.
- Sprinkle with fresh chopped scallions and serve immediately.
Bechamel Sauce Directions
- Melt butter in a small saucepan over medium heat, while stirring add the flour and cook 1-2 minutes, don't let it brown!
- Add a dash of salt and pepper. Continuing to stir, slowly add the hot milk.
- Add the nutmeg, while stirring, and continue cooking, stirring constantly until the mixture is thickened and smooth.
- Remove from heat.
Notes
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
