This weekend the weather turned cooler again and I fancied a rich dish to warm me up at lunch time. Hasselback is the name for a way of preparing potatoes in Sweden. You slice the back of the potatoes thinly, almost to the base but not quite all the way through. Then you open them up, a bit like a fan, from there you can cook them in various ways including roasting or filling with a variety of mixtures. In this recipe we made a delicious creamy leek sauce which we spread over the potatoes then baked them. It is really easy to prepare and so tasty. The dish can be served as a vegetarian dish, as a light meal or as a side dish for a main meal with a meat course. I suggest pairing this dish with a full flavoured Rose from the Bandol region which is primarily made from Mouverdre grapes.
Ingredients for 4 guests:
- 4 medium potatoes
- 3 leeks, sliced and washed and dried
- 2Tablespoons salted butter from the French market shop
- 150g parmesan, finely grated from the French market shop
- 2 cups cream
- salt and pepper
A bottle of Chateau de Pibarnon Bandol Rose AOC available at the French Market shop in Cape Town
- Preheat oven to 180C
- Heat the butter in a heavy based frying pan
- Sauté sliced leeks in the butter over a gentle heat.
- Add cream and season well with salt and pepper.
- Simmer for 5 minutes and remove from heat
- Stir in 1/2 of the grated parmesan
- Slice potatoes thinly across their backs, but not all the way through, so that they can be fanned out without falling apart
- Place the potatoes, cut side up in an ovenproof dish, they should fit quite snugly into the dish
- Season potatoes well, including inside the sliced sections
- Top with cream leek sauce and remaining parmesan
- Cover with tinfoil and bake for 30 mins, or until potatoes are tender
- Remove foil, return to oven and bake for another 15minutes or until golden brown
Serve hot as a main course for a light meal or as a side dish to a meat course for a more substantial meal.
Pair with a glass of Bandol rose wine made by Chateau de Pibarnon.