Recipes » Loaded Hasselback Bechamel Potatoes

Loaded Hasselback Bechamel Potatoes

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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!

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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, burgersb101-loaded-hasselback-tater

b101 loaded hasselback tater
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Loaded Hasselback Bechamel Potatoes Recipe

Budget101.com by Melissa 'Liss' Burnell
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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American, Italian
Servings 4
Calories 469 kcal

Ingredients
 
 

Bechamel Sauce

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.
    bechamel sauce in blue pan on cutting board

Notes

To easily cut the potatoes, place 2 wooden spoons or spatulas on the cutting board, place the potato between them and then cut through the potato in even slices. 
This handles of the wooden spoon stops the knife from cutting all the way through the potato.
Recipe Size Alteration Note

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.

Nutrition

Serving: 1gCalories: 469kcalCarbohydrates: 14gProtein: 19gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 89mgSodium: 674mgPotassium: 231mgFiber: 1gSugar: 4gVitamin A: 933IUVitamin C: 1mgCalcium: 440mgIron: 1mgNet Carbs: 13g
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