Sour Cream Hasselback Potatoes
Published in Accompaniments
This may be made well ahead, and reheated – in fact, any leftovers, heat up very well the next day. Probably not the healthiest of dishes, but very yummy served with things like spit-roast lamb, braaied meat or even something like sauerbraten.
Ingredients:
- About 8 medium potatoes – try to select potatoes that are more or less the same size
- 1 packet brown onion soup
- 400-500 ml sour cream
- Milk, if necessary
- squeeze of lemon-juice, if liked
Preparation:
- Boil the potatoes in salted water, whole and in their skins, until just tender. Leave to cool, or at least cool enough to handle.
- Place them in a flat ovenproof dish into which they fit snugly. Cut them into half centimetre slices, but without cutting all the way through.
- Combine the onion soup, sour cream and lemon juice (if using), adding milk if necessary to make a pouring consistency.
- Pour the mixture over the potatoes, trying to get some in between all of the slices.
- Bake at 170° C for about 35-45 minutes.
- As recipe one, this may also be made well ahead, and reheated – in fact, any leftovers, heat up very well the next day. Probably not the healthiest of dishes, but very yummy served with things like spit-roast lamb, braiied meat or even something like sauerbraten.
Serves 8 – 10.
